Recipe courtesy of Alex Guarnaschelli
Total:
2 hr 30 min
Active:
55 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Soup: 
Meatballs:
Service:

Directions

This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I got from my mother, studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris and most of all, the meatballs from my parents. This soup is a meal unto itself and tastes even better leftover.

2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces

Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.

Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil. Add the thyme and bay leaves to the stock pot along with the sauteed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or "scum" that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.

Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, Parmesan, basil, egg and bread crumbs. Use your hands to mix to blend the ingredients. Roll a small meatball and cook a "tester" ladled into the soup, if desired. Taste and reseason the meat mixture, if needed. Roll the rest of the veal into small meatballs. They should be about the size of a small cherry tomato. (Chef's Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate.

After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup.

Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Drizzle in the eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the spinach and taste for seasoning. Transfer the soup to serving bowls and serve sprinkled with the Parmesan.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Marsala

Recipe courtesy of Tyler Florence

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Ultimate Deviled Eggs

Recipe courtesy of Nancy Fuller

Easy Chicken Mole

Recipe courtesy of Marcela Valladolid

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Eggs Over Easy

Recipe courtesy of Alton Brown

Deviled Eggs

Recipe courtesy of Sandra Lee

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.