Chicken broth
- 1 whole roasted chicken carcass (shred the meat into large pieces and set aside)
- 5 carrots, peeled and quartered
- 4 stalks of celery (use the center of the stalk with the leaves), cut into quarters
- 1 leek, quartered
- 1 onion, quartered
- 4 cloves of garlic
- 2 Knorr chicken bouillon cubes
- Salt and pepper
Vegetables
- 5 carrots, peeled and cut diagonally into 2-inch pieces
- 5 potatoes, peeled and quartered
Meatballs
- 1 pound ground veal
- 1 pound ground dark meat (your choice: ground turkey, chicken, or pork. You can also mix 2 or 3 meats to taste. Personally, I prefer using several types of meat. It adds much more flavor, and your meatballs will be juicier on the inside).
- 1 large Vidalia onion (In California, they’re about the size of a grapefruit) or 2 medium onions, finely chopped or processed in a food processor (just a few pulses)
- 1/2 cup regular breadcrumbs
- 1 egg
- 1.
Cut the chicken into large pieces and set aside. Save the carcass for broth.
- 2.
In a large pot, cover the chicken carcass with about 10 cups of cold water. Add the leek, carrots, celery, and garlic. Season generously with salt and pepper. Bring to a boil over high heat, then reduce to medium heat. Simmer for 1½ to 2 hours.
- 3.
In a large pot, strain the broth through a sieve. Refrigerate. When the fat has solidified on the surface, skim it off with a spoon.
- 4.
Return the broth to the heat and bring to a boil. Add 1 or 2 Knorr chicken bouillon cubes, to taste, for more flavor.
- 5.
In a large bowl, combine the ground meats, onions, egg, and breadcrumbs. Season generously with salt and pepper. Mix well with your hands.
- 6.
Shape into small meatballs, about 1–1½ inches in diameter. Do not pack them too tightly so they remain tender when cooked. Place on a large baking sheet lined with parchment paper.
- 7.
Gently place the meatballs into the simmering chicken broth. Personally, I don’t coat them in flour because it makes the meatballs drier and stickier. Stir gently and bring to a boil.
- 8.
Add the carrots and potatoes. Simmer for 30 to 40 minutes, stirring occasionally over medium heat, until the vegetables are tender.
- 9.
Add the chicken pieces and stir gently. Adjust the seasoning to taste.
- 10.
To thicken, mix 3 tbsp cornstarch with 3 tbsp water. Gradually add to the broth while it simmers until thickened. Repeat until the desired consistency is reached.
- Notes.
Serve with a good glass of wine and fresh baguette —a real treat! Bon Appétit
