Ingredients
IngredientsSOUP:- 1 (3 to 4-pound) whole chicken, cleaned and gutted
- Kosher salt
- 2 cloves
- 4 quarts water
- 2 pounds beef bones, preferably from the leg, cut into 1 1/2-inch thick pieces
- 1 tablespoon canola oil
- 2 carrots, peeled and cut into 1/2-inch rounds
- 1 onion, peeled, halved and sliced 1/2-inch thick
- Freshly cracked white pepper
- 1 small bunch fresh thyme, washed and tied with string
- 2 fresh bay leaves
- 1/2 pound ground veal
- 1 teaspoon kosher salt
- 1 clove garlic, peeled and minced
- 3 tablespoons grated Parmesan
- Few basil leaves, snipped small with scissors
- 1 egg
- 1/2 cup bread crumbs, toasted
- 3 eggs, very lightly beaten
- 3 cups loosely packed spinach leaves, washed
- 1/4 cup grated Parmesan
Description
Cooking Channel Serves Up This Chicken And Egg Soup With Little Veal Meatballs Recipe Recipe From Alexandra Guarnaschelli Plus Many Other Recipes At CookingChannelTV.com.
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