Chicken Soup With Tiny Veal Meatballs
- Total Time
- 2 hours, plus refrigeration
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Ingredients
- 2tablespoons olive oil
- 2garlic cloves, sliced
- 1pound veal breast
- 1½pounds chicken wings
- 1onion stuck with 2 cloves
- 2bay leaves
- 2celery stalks, cut into 1-inch pieces
- 2carrots, scraped and cut into 1-inch pieces
- Salt to taste
- 10peppercorns
- 1dill sprig
- Veal meatballs (see recipe)
- ¼pound fresh kosher salmon caviar
- 1bunch watercress
Nutritional analysis per serving (8 servings)
360 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a 10-quart soup kettle. Add the garlic and saute for a minute, then add the veal and brown on all sides. Add the chicken wings and four quarts of water. Bring to a boil, lower the heat and cook for 20 minutes, skimming the top from time to time.
- Step 2
Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill. Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork.
- Step 3
Remove the veal and save for making the meatballs. Strain the soup through a fine sieve. Cool and refrigerate until ready to use.
- Step 4
When preparing to serve, skim the fat from the surface of the soup. Bring the soup to a boil, lower the heat and gently drop in the tiny meatballs. Cook for 15 minutes.
- Step 5
To serve, pour the soup in individual bowls. Place three meatballs in each bowl, garnish each with one-half teaspoon of fresh salmon caviar and watercress leaves.
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