Chicken Soup With Tiny Veal Meatballs Recipe

Name: Chicken Soup With Tiny Veal Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, sliced; 1 pound veal breast; 1 1/2 pounds chicken wings; 1 onion stuck with 2 cloves; 2 bay leaves; 2 celery stalks, cut into 1-inch pieces; 2 carrots, scraped and cut into 1-inch pieces; Salt to taste; 10 peppercorns; 1 dill sprig; Veal meatballs (see recipe); 1/4 pound fresh kosher salmon caviar; 1 bunch watercress

Servings: persons

2 tablespoons olive oil
2 garlic cloves, sliced
1 pound veal breast
1 1/2 pounds chicken wings
1 onion stuck with 2 cloves
2 bay leaves
2 celery stalks, cut into 1-inch pieces
2 carrots, scraped and cut into 1-inch pieces
Salt to taste
10 peppercorns
1 dill sprig
Veal meatballs (see recipe)
1/4 pound fresh kosher salmon caviar
1 bunch watercress

1
Heat the olive oil in a 10-quart soup kettle.
2
Add the garlic and saute for a minute, then add the veal and brown on all sides.
3
Add the chicken wings and four quarts of water.
4
Bring to a boil, lower the heat and cook for 20 minutes, skimming the top from time to time.
5
Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill.
6
Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork.
7
Remove the veal and save for making the meatballs.
8
Strain the soup through a fine sieve.
9
Cool and refrigerate until ready to use.
10
When preparing to serve, skim the fat from the surface of the soup.
11
Bring the soup to a boil, lower the heat and gently drop in the tiny meatballs.
12
Cook for 15 minutes.
13
To serve, pour the soup in individual bowls.
14
Place three meatballs in each bowl, garnish each with one-half teaspoon of fresh salmon caviar and watercress leaves.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, sliced, 1 pound veal breast, 1 1/2 pounds chicken wings, and more.

Yes, Chicken Soup With Tiny Veal Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup With Tiny Veal Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions