Yield 6 servings Number Of Ingredients 21 Steps:

In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the chicken stock and bay leaf. Cover and bring to a boil. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice. Ladle into bowls and serve. Enjoy!

Yield Makes 4 to 6 servings Number Of Ingredients 10 Steps:

  1. Bring a large pot of salted water to a boil.
  2. Set aside 4 tablespoons of the cheese.
  3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
  4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
  5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
  6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
  7. Ladle the soup into bowls and sprinkle with the reserved cheese.

Time 50m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:

In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste. Shape the mixture into small 1-inch meatballs. In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently. Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it’s wilted, about 1 minute. (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).

Time 5h Yield 6 to 8 servings Number Of Ingredients 63 Steps:

For the chicken stock: 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. For the chicken meatballs: 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. 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. For the soup: 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. For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor. Preheat the oven to 350 degrees F. In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm. 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. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week. 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. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside. In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper. To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

Time 4h10m Yield 10 serving(s) Number Of Ingredients 17 Steps:

Rinse chicken and clean vegetables. Cut the tops off the carrots and remove onion skin but keep whole. Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils. Reduce heat and tilt lid to let soup simmer about 4 hours. Strain fat from top of broth. Carefully remove vegetables into a bowl to let cool. Carefully remove chicken, it’s HOT! and let rest while you strain the broth through a metal strainer into a smaller pot. Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth. Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth. While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth. Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We’re Italian. Cheese goes on everything.). I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

Time 2h30m Yield 8 to 10 servings Number Of Ingredients 21 Steps:

This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I got from my mother, studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris and most of all, the meatballs from my parents. This soup is a meal unto itself and tastes even better leftover. 2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat. Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil. Add the thyme and bay leaves to the stock pot along with the sauteed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or “scum” that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly. Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, Parmesan, basil, egg and bread crumbs. Use your hands to mix to blend the ingredients. Roll a small meatball and cook a “tester” ladled into the soup, if desired. Taste and reseason the meat mixture, if needed. Roll the rest of the veal into small meatballs. They should be about the size of a small cherry tomato. (Chef’s Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate. After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup. Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Drizzle in the eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the spinach and taste for seasoning. Transfer the soup to serving bowls and serve sprinkled with the Parmesan.

Time 50m Yield 4 Number Of Ingredients 16 Steps:

Preheat the oven to 400 degrees F (200 degrees C). Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs. Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes. Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes. Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom. Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more. Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

Time 1h50m Yield 24 servings (6 qt.) Number Of Ingredients 16 Steps:

In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender. , Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls., Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

Time 1h10m Yield 8 Number Of Ingredients 17 Steps:

Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth. Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs. Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture. Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs. Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Time 2h Yield 8 servings Number Of Ingredients 14 Steps:

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

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Time 50m Yield 8 servings (3 quarts). Number Of Ingredients 16 Steps:

Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.