Chicken and Egg Soup with Little Veal Meatballs
Ingredients
- 1 (3 to 4-pound) whole chicken
- cleaned and gutted
- Kosher salt
- 2 cloves
- 4 quarts water
- 2 pounds beef bones
- preferably from the leg
- cut into 1 1/2-inch thick pieces
- 1 tablespoon canola oil
- 2 carrots
- peeled and cut into 1/2-inch rounds
- 1 onion
- peeled
- halved and sliced 1/2-inch thick
- Freshly cracked white pepper
- 1 small bunch fresh thyme
- washed and tied with string
- 2 fresh bay leaves
- 1/2 pound ground veal
- 1 teaspoon kosher salt
- 1 clove garlic
- peeled and minced
- 3 tablespoons grated Parmesan
- Few basil leaves
- snipped small with scissors
- 1 egg
- 1/2 cup bread crumbs
- toasted
- 3 eggs
- very lightly beaten
- 3 cups loosely packed spinach leaves
- washed
- 1/4 cup grated Parmesan
Instructions
No instructions listed