Chicken soup with tiny meatballs
Make 2-3 meals using just the one chicken. The cooked chicken can be added into a warm salad, or serve sliced chicken meat with vegetables. Any remaining meat can be used for sandwiches the next day.
|1½ kgs||Chicken, whole|
|1||Onion, peeled and quartered|
|1||Carrot, cut into large pieces|
|2 stalks||Celery, cut into large pieces|
|6||Black peppercorns, whole|
|3 Tbsp||Pork, minced|
|3 Tbsp||Beef, minced|
|2 Tbsp||White breadcrumbs, fresh|
|2 Tbsp||Parmesan cheese, freshly grated, plus extra for serving|
|¼ cup||Pine nuts, toasted|
|2 Tbsp||Parsley, chopped|
|4 handfuls||Spinach leaves, torn into pieces|
|1 splash||Balsamic vinegar|
- Rinse the chicken inside and out under cold water, then place in a large saucepan in which it fits comfortably. Cover well with cold water and bring to a simmer. Skim of any fat particles that rise to the surface.
- Add the onion, carrot, celery, bay leaves, parsley stalks and peppercorns. Simmer for 1 hour until the chicken is cooked; its juices should run clear. From time to time skim surface for fat particles. Remove cooked chicken and use as you wish.
- Season the stock with salt (about 1 tsp), leave to cool, then strain. You should have about 8 cups.
- In a bowl combine the minced pork and beef, breadcrumbs, parmesan, pine nuts, parsley and egg. Season mixture with salt and freshly ground black pepper.
- Wet your hands and roll mixture into 20 small balls (1 teaspoonful) and set aside.
- Pour stock back into the saucepan and bring to a simmer. Add meatballs and spinach and gently simmer for 20 minutes. Season to taste with salt and freshly ground black pepper.
- Add a splash of balsamic vinegar and serve hot with crusty bread and extra parmesan cheese
Best way to freeze
Freeze stock and meatballs separately. Thaw stock in a saucepan then bring to a simmer as above, then add meatballs and spinach.