In a medium bowl, mix minced chicken, ricotta, parmesan cheese, egg, and chopped garlic. Chilled.

Using a medium pot, combine chicken stock and water, shredded carrot, and thyme. Cover the pot and simmer.

Make the meat mixture into a meatball and cook in stock mixture. Stir slowly for about 5 minutes.

Add the beans until the dumplings and the vegetables are well cooked. Add white wine vinegar and adjust seasoning with salt and pepper.

Serve hot.