Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1 pound veal breast
- 1 ½ 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)
- ¼ pound fresh kosher salmon caviar
- 1 bunch watercress
- Nutritional Information
Nutritional analysis per serving (8 servings)
364 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 29 grams protein; 218 milligrams cholesterol; 344 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight servings
Preparation
- 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.
2 hours, plus refrigeration
Dining and Cooking