Chicken and Egg Soup with Little Veal Meatballs

Name: Chicken and Egg Soup with Little Veal Meatballs
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 3 smalls Few basil leaves, snipped with scissors; 907 grams beef bones, preferably from the leg, cut into 1 1/2-inch thick pieces; 118 milliliters bread crumbs, toasted; 1 Tbsp canola oil; 2 carrots, peeled and cut into 1/2-inch rounds; 1 egg; 3 eggs, very lightly beaten; 2 fresh bay leaves; 1 small bunch fresh thyme, washed and tied with string; 1 clove garlic, peeled and minced; 227 grams ground veal; 1 teaspoon kosher salt; 10 servings Kosher salt; 1 onion, peeled, halved and sliced 1/2-inch thick; 59 milliliters grated Parmesan; 3 Tbsps grated Parmesan; 10 servings Freshly cracked white pepper; 710 milliliters loosely packed spinach leaves, washed; 4 liters water; 1 kilograms whole chicken, cleaned and gutted

Chicken and Egg Soup with Little Veal Meatballs might be a good recipe to expand your main course recipe box. This recipe serves 10. One portion of this dish contains about 21g of protein, 16g of fat, and a total of 260 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of kosher salt, spinach leaves, ground veal, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I got from my mother, studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris and most of all, the meatballs from my parents. This soup is a meal unto itself and tastes even better leftover.

Ingredients you will need

Chicken Stock

Meatballs

Whole Chicken

Clove

Soup

Beef

2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces

Ingredients you will need

Celery Rib

Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs.

Ingredients you will need

Chicken Thighs

Whole Chicken

Clove

Salt

Soup

Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.

Ingredients you will need

Stock

Water

Equipment you will use

Pot

Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat.

Ingredients you will need

Beef Bone

Canola Oil

Salt

Equipment you will use

Frying Pan

Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil.

Ingredients you will need

Carrot

Whole Chicken

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the thyme and bay leaves to the stock pot along with the sauteed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or "scum" that accumulates.

Ingredients you will need

Bay Leaves

Vegetable

Stock

Thyme

Soup

Cooking Oil

Equipment you will use

Pot

Ladle

Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.

Ingredients you will need

Whole Chicken

Salt

Put the ground veal into a medium bowl.

Ingredients you will need

Ground Veal

Equipment you will use

Bowl

Add the salt, garlic, Parmesan, basil, egg and bread crumbs. Use your hands to mix to blend the ingredients.

Ingredients you will need

Breadcrumbs

Parmesan

Garlic

Basil

Salt

Egg

Roll a small meatball and cook a "tester" ladled into the soup, if desired. Taste and reseason the meat mixture, if needed.

Ingredients you will need

Meatballs

Meat

Roll

Soup

Roll the rest of the veal into small meatballs. They should be about the size of a small cherry tomato. (Chef's Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate.

Ingredients you will need

Cherry Tomato

Meatballs

Roll

Soup

Veal

Equipment you will use

Baking Sheet

After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes.

Ingredients you will need

Seasoning

Whole Chicken

Soup

Equipment you will use

Baking Sheet

Tongs

Remove the beef bones and scoop out the marrow.

Ingredients you will need

Beef Bone

Add it to the soup, if desired.

Ingredients you will need

Soup

Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup.

Ingredients you will need

Fresh Thyme

Bay Leaves

Meat

Soup

Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook.

Ingredients you will need

Meatballs

Soup

Drizzle in the eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the spinach and taste for seasoning.

Ingredients you will need

Seasoning

Spinach