-
1
For the meatballs: Preheat the oven to 400 degrees F. In a bowl, combine the bread and the milk and work with your hands until the mixture is a wet paste.
-
2
Add the ground chicken, sausage, Parmesan, onion, tomato sauce, garlic, oregano, rosemary and eggs, and mix well.
-
3
Make a test patty, cook and taste.
-
4
Sprinkle the mixture with salt and pepper.
-
5
Form 1-ounce meatballs and arrange on a sheet tray.
-
6
Cook until the meatballs are completely cooked through, 15 to 20 minutes.
-
7
For the matzo balls: In a bowl, combine the schmaltz and the eggs.
-
8
Add the matzo meal, baking powder and salt, and mix well.
-
9
Mix in 1/4 cup of the chicken broth and mix well.
-
10
Cover and refrigerate until the mixture has set, least 1 hour.
-
11
Form 12 to 16 balls out of the mix.
-
12
Bring the remaining gallon of chicken broth to a simmer and drop the matzo balls in.
-
13
Simmer until cooked through, 30 minutes.
-
14
For the minestrone: In a pot, heat the oil.
-
15
Add the carrots, celery and onions, and sweat.
-
16
Add the garlic and thyme and saute for 1 minute.
-
17
Add the zucchini and saute until the carrots are just tender.
-
18
Add the stock, beans and tomatoes, and bring the soup to a boil.
-
19
Reduce the heat to a simmer and cook the soup until all of the vegetables are tender, 30 to 40 minutes.
-
20
Season with salt and pepper.
-
21
For the pesto: In a food processor combine the basil, pine nuts, Parmesan, lemon juice, salt and garlic.
-
22
Run the food processor, slowly add the oil and puree to a chunky paste.
-
23
Season with salt and pepper.
-
24
To serve, bring the soup to a simmer and add the meatballs and matzo balls.
-
25
Ladle the soup, 2 meatballs and 1 matzo ball in each bowl.
-
26
Spread some pesto on the crostini and balance on top of the matzo ball.
