CHICKEN MEATBALL SOUP WITH WATERCRESS

Chicken Meatball Soup with Watercress image

Provided by Doreen Fish

Time 6h30m

Number Of Ingredients 29

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1 lb ground chicken
1 medium red onion, roughly chopped
2 clove garlic, roughly chopped
1/4 c fresh chopped dill
1 Tbsp olive oil, extra virgin
2 tsp salt
1/2 tsp chili flakes
1/2 c breadcrumbs soaked in 1/4 cup milk
fresh ground pepper
SOUP
2 carrots , finely chopped
2 celery stocks,finely chopped
1 leek,finely chopped
8 c chicken stock, homemade or bought.....my recipe for stock below
4 c watercress
CHICKEN STOCK:
3 Tbsp olive oil
bones of 1 chicken...i used 3 chicken backs i had in freezer
2 large carrots, peeled and chopped
2 celery stalks , chopped
2 medium onions, chopped
1 leek, chopped
1 bulb of garlic....not cloves...the whole bulb, peeled & chopped
1/2 c fresh dill
1/4 c fresh parsley
3 sprigs fresh thyme
1 Tbsp peppercorns
24 c water
salt & pepper totaste

Steps:

1. Chicken Meatballs: Mix together ground chicken , red onion and garlic. Add the dill, olive oil,salt chili flakes and bread crumb mixture. Season to taste with s/p. Form into small meatballs....(1 teaspoon per meatball) Cover & refrigerate until ready to use.
2. Soup: In a medium stockpot, cook the vegetables in 1 tbsp oil for about 2 mins. Add the stock and chicken stock and simmer for approx 15 mins until meatballs are cooked.When ready divide watercress in bowls and ladle soup over top. Serve.
3. Chicken Stock: In a large stockpot heat 2 tbsps of olive oil on med-high heat. Add chicken bones or carcass /backs etc , stir to coat and cook for 5 mins to brown. Add all the vegetables along with herbs and peppercorns, Stir and add water. Bring to a simmer and cook for about 4-6 hours. Adjust seasoning. The stock will have reduced by half. * Any leftover stock can be frozen You can alter this recipe to your own liking or as is..... I added cilantro to my soup,I left the breadcrumbs out of the meatballs...I am trying to go wheat free. I also didn't brown my chicken bones as they were backs and I threw them in the pot frozen. Next time I will be more prepared as I think browning the bones/meat will give the stock a richer flavor.I also threw in some fresh corn kernels. The watercress really is delicious with this.I don't recommend you leave it out!!