Chicken Soup With Tiny Veal Meatballs

• 2 tablespoons olive oil
• 2 garlic cloves, sliced
• 1 pound veal breast
• 1 1/2 pounds chicken wings
• 1 onion stuck with 2 cloves
• 2 bay leaves
• 2 celery stalks, cut into 1-inch pieces
• 2 carrots, scraped and cut into 1-inch pieces
• Salt to taste
• 10 peppercorns
• 1 dill sprig
• Veal meatballs (see recipe)
• 1/4 pound fresh kosher salmon caviar
• 1 bunch watercress

1. Heat the olive oil in a 10-quart soup kettle.
2. Add the garlic and saute for a minute, then add the veal and brown on all sides.
3. Add the chicken wings and four quarts of water.
4. Bring to a boil, lower the heat and cook for 20 minutes, skimming the top from time to time.
5. Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill.
6. Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork.
7. Remove the veal and save for making the meatballs.
8. Strain the soup through a fine sieve.
9. Cool and refrigerate until ready to use.
10. When preparing to serve, skim the fat from the surface of the soup.
11. Bring the soup to a boil, lower the heat and gently drop in the tiny meatballs.
12. Cook for 15 minutes.
13. To serve, pour the soup in individual bowls.
14. Place three meatballs in each bowl, garnish each with one-half teaspoon of fresh salmon caviar and watercress leaves.

olive oil, garlic, veal breast, chicken, onion, bay leaves, celery stalks, carrots, salt, peppercorns, dill, meatballs, watercress

Taken from cooking.nytimes.com/recipes/10008 (may not work)