Recipe summary
Try Chuck Hughes’ comforting chicken meatball soup packed with great flavor.
Preparation time:
30 minutes
Cooking time:
360 minutes
Yield:
6-8
Ingredients
Chicken Stock
-
3
tablespoons
vegetable oil (45 ml)
-
Bones of 1 whole chicken
-
2
large
carrots, peeled and roughly chopped
-
2
celery stalks, chopped
-
2
medium
size onions, chopped
-
1
leek, chopped
-
1
bulb
of garlic, halved
-
1/2
cup
fresh dill (125 ml)
-
1/4
cup
fresh parsley (60 ml)
-
3
sprigs
fresh thyme
-
1
sprig
rosemary
-
1
tablespoon
peppercorns (15 ml)
-
24
cups
water (6 l)
-
Salt, pepper
Chicken Meatballs
-
1
pound
of chicken meat, ground (450 g) or 4 chicken breasts
-
1
red onion, roughly chopped
-
2
cloves
garlic, roughly chopped
-
1/4
cup
fresh chopped dill (125 ml)
-
1
tablespoon
olive oil (15 ml)
-
2
teaspoons
salt (10 ml)
-
1/2
teaspoon
chili flakes (2 ml)
-
1/2
cup
breadcrumbs (125 ml) soaked in 1/4 cup of milk (60 ml)
-
Freshly ground pepper
Soup
-
2
carrots, finely chopped
-
2
celery stalks, finely chopped
-
1
leek, finely chopped
-
8
cups
chicken stock (see above) (2 l)
-
chicken meatballs (see above)
-
4
cups
watercress (1 l)
-
4
blackened chicken wings for garnish (from the blackened chicken recipe above)
-
1/4
cup
fresh dill for garnish
Note