Chicken Soup with Ground Chicken Meatballs

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Chicken Stock: 

2 tablespoons vegetable oil

Bones from 1 whole chicken

2 large carrots, peeled and roughly chopped

2 stalks celery, chopped

2 medium onions, chopped

1 leek, chopped

1 clove garlic, halved

1/2 cup fresh dill

1/4 cup fresh parsley leaves

3 sprigs fresh thyme

1 sprig fresh rosemary

1 tablespoon peppercorns

24 cups water

Salt and freshly ground pepper

Chicken Meatballs:

1/2 cup breadcrumbs

1/4 cup milk

1 pound ground chicken, or 4 chicken breasts, cut into small pieces

1 red onion, roughly chopped

2 cloves garlic, roughly chopped

1/4 cup chopped fresh dill

1 tablespoon olive oil

2 teaspoons salt

1/2 teaspoon chile flakes

Freshly ground pepper

Soup:

2 carrots, finely chopped

2 stalks celery, finely chopped

1 leek, finely chopped

Vegetable oil

Salt and freshly ground pepper

4 cups watercress

4 blackened chicken wings, for garnish (from Blackened Chicken Salad, recipe follows)

1/4 cup chopped fresh dill, for garnish

Blackened Chicken:

2 tablespoons smoked paprika

1 tablespoon smoked sea salt

1 tablespoon coriander seeds, ground

1 tablespoon black peppercorns, ground

1/2 teaspoon cayenne pepper

2 cloves garlic, minced

2 tablespoons olive oil

4 chicken drumsticks

4 chicken wings

4 chicken thighs, deboned

Vegetable oil

French Vinaigrette:

1/2 cup canned tomato soup, undiluted

1/4 cup ketchup

3 tablespoons red wine vinegar

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 teaspoon mustard seeds

1 shallot, minced

1 clove garlic, minced

Juice of 1 lemon

1/2 cup vegetable oil

Salt and pepper

Salad:

1 head romaine lettuce

1 red onion, minced

3 tablespoons olive oil, divided

1 teaspoon red wine vinegar

Salt and pepper

1/2 cup radishes, julienned

1/4 cup fresh flat parsley, chopped

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil