Chicken Soup With Ground Chicken Meatballs
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
41
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Vegetable Oil2 stalks
Celery (finely chopped)2 medium
Onion (chopped)1 clove
Garlic (minced)3 sprigs
Thyme (fresh)1 sprig
Rosemary (fresh)1 tbsp
Peppercorns24 cups
Water1
Salt1 cup
Breadcrumbs1 cup
Milk450 g
Ground Chicken3 tbsps
Olive Oil (divided)4 cups
Watercress2 tbsps
Paprika (smoked)1 tbsp
Sea Salt (smoked)1 tbsp
Coriander Seed (ground)1 tbsp
Black Peppercorn (ground)1 tsp
Cayenne Pepper1 cup
Ketchup1 tsp
Red Wine Vinegar2 tbsps
Honey1 tbsp
Worcestershire Sauce1 tsp
Mustard Seed1 cup
Radishes (julienned)1 tbsp
Oregano (chopped fresh)1 tbsp
Basil (chopped fresh)Directions:
1
For the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat
2
Add the chicken bones, stir to coat and cook for 5 minutes to brown
3
Add the vegetables to the stockpot along with the herbs and peppercorns
4
Stir to mix, add the water and bring to a simmer
5
Reduce the heat to medium and let simmer for 4 to 6 hours
6
The stock will have reduced by half
7
Strain and skim the fat
8
Adjust the seasoning with salt and pepper
9
Reserve
10
For the chicken meatballs: Soak the breadcrumbs in the milk
11
In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic
12
Blend for 2 minutes
13
Add the dill, olive oil, salt, chile flakes and breadcrumb mixture
14
Spinkle with freshly ground pepper
15
Using 1 teaspoon of the ground chicken mixture, form small meatballs
16
Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup
17
For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes
18
Season with salt and pepper
19
Add 8 cups stock and the chicken meatballs
20
Let simmer until the meatballs are cooked, about 15 minutes
21
When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup
22
Garnish with the blackened chicken wings and fresh dill
23
For the blackened chicken: Combine all the spices with the garlic and oil in a bowl
24
Evenly rub the chicken pieces with the spice mixture
25
Place in a large re-sealable plastic bag or a bowl covered in plastic wrap
26
Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor
27
Preheat the oven to 350 degrees F
28
In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan
29
The pan will be ready when it starts to gently smoke
30
First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes
31
Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes
32
Remove from the heat and place the skillet in the oven for 25 minutes
33
Remove from the oven, set aside and keep warm
34
For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together
35
Slowly add the oil until it emulsifies and becomes thick and creamy
36
Season with salt and pepper and blend again
37
(Add a little bit of water if the vinaigrette is too thick
38
) Store in a tightly covered container in the refrigerator
39
The vinaigrette can be made ahead and will be good for up to 1 week
40
For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar
41
Season with salt and pepper
42
Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad
43
Mix well and set aside
44
In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil
45
Season with salt and pepper
46
To serve: Dress the plates with the romaine and chicken thigh salad mix
47
Top each plate with a blackened chicken drumstick and garnish with the radish salad
48
Drizzle with the French vinaigrette and serve