Chicken Soup With Tiny Veal Meatballs

Name: Chicken Soup With Tiny Veal Meatballs
Total time: 2 h
Yield: 8 servings
Cuisine: jewish
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, sliced; 1 pound veal breast; 1 1/2 pounds chicken wings; 1 onion stuck with 2 cloves; 2 bay leaves; 2 celery stalks, cut into 1-inch pieces; 2 carrots, scraped and cut into 1-inch pieces; Salt to taste; 10 peppercorns; 1 dill sprig; Veal meatballs (see recipe); 1/4 pound fresh kosher salmon caviar; 1 bunch watercress

By Colette Rossant

Total Time: 2 hours, plus refrigeration
Rating: 3(5)
Comments: Read comments

Featured in: FOOD; HOPE AND HONEY

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Ingredients

Yield:8 servings

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

Ingredient Substitution Guide

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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.