Chicken And Meatball Soup

Name: Chicken And Meatball Soup
Ingredients: 6-8 None chicken drumsticks; 4 None onions, peeled, 2 cut into wedges, 2 finely diced; 2 None carrots, peeled and roughly chopped; 1 None leek, roughly chopped; 1 tsp salt; 1 tbsp black peppercorns; 3 None bay leaves; 9 tbsp olive oil; 1/3 cup + 1 tbsp all purpose flour; 1 3/4 cup whipping cream; 1 1/4 lb ground beef; 3 sprigs fresh mint, leaves finely chopped; 2 tbsp breadcrumbs; 1 None egg; 10 oz pitta bread, cut into cubes; 3 cloves garlic, peeled and halved; 5 sprigs fresh flat-leaf parsley, chopped; 2 None lemons, juice and grated zest

18 ingredients

5 steps

Ingredients

6-8 None chicken drumsticks
4 None onions, peeled, 2 cut into wedges, 2 finely diced
2 None carrots, peeled and roughly chopped
1 None leek, roughly chopped
1 tsp salt
1 tbsp black peppercorns
3 None bay leaves
9 tbsp olive oil
1/3 cup + 1 tbsp all purpose flour
1 3/4 cup whipping cream
1 1/4 lb ground beef
3 sprigs fresh mint, leaves finely chopped
2 tbsp breadcrumbs
1 None egg
10 oz pitta bread, cut into cubes
3 cloves garlic, peeled and halved
5 sprigs fresh flat-leaf parsley, chopped
2 None lemons, juice and grated zest

Directions

1

In a large pot combine the chicken, onion wedges, carrots, leek, salt, peppercorns, bay leaves, and 2 quarts water and bring to a boil. Simmer over a low-medium heat for 1 hour. Remove the chicken with a slotted spoon and use elsewhere. Drain the stock through a strainer. Discard the solids.
2

Heat 4 tbsp oil in a saucepan and saute the diced onions until softened. Add the flour and saute for 2 mins. Gradually add the stock and the cream, stirring constantly. Season with salt and black pepper and simmer over a low heat for 10 mins, stirring occasionally.
3

To make the meatballs, mix the ground beef, mint, breadcrumbs and egg. Season with salt and black pepper. Form into small balls. Heat 2 tbsp oil in a frying pan and cook the meatballs for 5 mins, turning, until browned. Drain on a paper towel.
4

For the croutons, heat 3 tbsp oil in a separate pan and saute the garlic and pitta bread until browned all over. Stir in the parsley and remove from the heat.
5

Stir the lemon juice and zest into the soup and season to taste. Ladle into bowls and top with the meatballs and pita croutons.