In a medium sized bowl, mix the ground chicken, eggs, breadcrumbs and 2 teaspoons of salt and ⅛ teaspoon pepper. 

After mixing, shape the meat into palm size oval balls, about 3 inches long. 

Place oil in a pot on the stove at medium heat. 

Brown chicken meatballs on all sides, about 5 minutes each side. Transfer to a paper towel lined tray and continue cooking the rest of the chicken in batches.

Once all the chicken has been cooked, transfer back into the pan. Add the celery, 1 teaspoon salt, ⅛ teaspoon pepper and 1 cup of water. Bring the water up to a boil and reduce heat to low, cooking the chicken with a gentle simmer. Cover the pot with a lid and cook for about 1 hour to 1 hour and 30 minutes, until the water is reduced into about ¼ cup and the celery is cooked through. Shaking the pot every once in a while to ensure the chicken does not stick to the pot. 

Serve hot with rice or mashed potatoes.