Preheat oven to 350. Line a large baking sheet with aluminum foil and spray with non-fat cooking spray.

Prepare quinoa according to package directions. Set aside to cool.

In a large bowl, combine chicken, quinoa, liquid egg substitute, and onion soup mix packet. Mix well, and form 24 meatballs.

Place meatballs on baking sheet and bake in oven, turning once, for 8-10 minutes. Just enough so that they are browned on the outside, but not entirely cooked through on the inside.

Meanwhile, heat oil in a dutch oven, or large pot, over medium high heat. Add in onions and garlic, and sauté until onions are translucent. Add in potatoes, broth, thyme leaves, bay leaves, paprika and salt and pepper, and turn heat to medium. Cover and simmer for about 20 minutes.

Add in meatballs, adding additional broth as needed to make sure they are all soaking in the liquid.

Cover and simmer an additional 20 minutes.