Chicken Soup With Ground Chicken Meatballs

• Chicken Stock
• 2 tablespoons vegetable oil
• bones from 1 whole chicken
• 2 large carrots, peeled and roughly chopped
• 2 stalks celery, chopped
• 2 medium onions, chopped
• 1 leek, chopped
• 1 garlic clove, halved
• 1/2 cup fresh dill
• 1/4 cup fresh parsley leaves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tablespoon peppercorn
• 24 cups water
• salt & freshly ground black pepper
• Chicken Meatballs
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 lb ground chicken or 4 chicken breasts, cut into small pieces
• 1 red onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1/4 cup chopped fresh dill
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1/2 teaspoon chili flakes
• fresh ground pepper
• Soup
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 leek, finely chopped
• vegetable oil
• salt & freshly ground black pepper
• 4 cups watercress
• 4 blackened chicken wings, for garnish (use Blackened Chicken Salad recipe to make the wings)
• 1/4 cup chopped fresh dill, for garnish

1. For the chicken stock:
2. In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.
3. For the chicken meatballs:
4. Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
5. Using 1 teaspoon of the ground chicken mixture, form small meatballs. 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.
6. For the soup:
7. In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.

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Taken from www.food.com/recipe/chicken-soup-with-ground-chicken-meatballs-532223 (may not work)