-
1
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
-
2
Add all the chicken parts and brown all over, stirring to avoid burning.
-
3
Remove the chicken and reserve.
-
4
Add the carrots, onions, and celery to the pot and cook until soft and browned.
-
5
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
-
6
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
-
7
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
-
8
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
-
9
Stir the stock to facilitate cooling and set aside.
-
10
(Refrigerate stock in small containers for up to a week or freeze for up to a month.)
-
11
In a large shallow bowl, cover the bread with the milk.
-
12
Allow to sit for 10 minutes.
-
13
Squeeze the milk from the bread by hand, cut the bread into a coarse dice and place in a medium bowl.
-
14
Add the prosciutto and 1 cup Parmigiano-Reggiano, egg yolks, parsley, and salt and pepper and roll into balls the size of a quarter.
-
15
Roll each ball in the egg whites, then the breadcrumbs.
-
16
In a heavy-bottomed skillet, heat the oil until almost smoking.
-
17
Cook the balls until golden and remove to a plate lined with paper towels.
-
18
When they?ve drained, divide them evenly among six warmed soup bowls, pour the hot broth over them and serve with the remaining Parmigiano-Reggiano sprinkled over the top.
