Chicken and Almond Meatballs in White Gazpacho

1. 1

   To make the meatballs, place all the ingredients in a medium bowl and knead with your hands until thoroughly blended.

2. 2

   Cover and refrigerate for at least 30 minutes, or up to several hours, to chill and firm the mixture.

3. 3

   Form into 1-inch balls and place on a plate.

4. 4

   Cover and refrigerate until ready to use.

5. 5

   To make the gazpacho, place the almonds, garlic, and egg yolks in a food processor and process until blended.

6. 6

   With the machine running, slowly drizzle in the oil to make a thick emulsion.

7. 7

   Reserve the almond-garlic-yolk mixture in the processor.

8. 8

   In a large saucepan, combine the broth, water, and salt and bring to a boil over high heat.

9. 9

   Add the meatballs and simmer briskly until they rise to the top and are firm, about 10 minutes.

10. 10

    Using a slotted spoon, transfer the meatballs to a plate and set aside in a warm place.

11. 11

    With the food processor running, slowly pour 2 to 3 cups of the broth into the almond-garlic egg mixture, adding as much as you can before it spills out the top.

12. 12

    Transfer the contents of the food processor to the saucepan with the remaining broth.

13. 13

    Return the meatballs to the broth and heat over medium-low just until beginning to steam.

14. 14

    Do not allow the soup to boil.

15. 15

    To serve, divide the bread chunks among 4 individual bowls.

16. 16

    Ladle the soup and meatballs into the bowls, and top each bowl with the toasted almonds.

17. 17

    Serve piping warm.

* Per serving · 4 servings · Values may vary.