Homemade Chickarina Soup

Special equipment

food processor

Ingredients

serves serves 4 to 6, active time 1 hour 30 minutes, total time 1 hour 30 minutes

• 1 3/4 pounds bone-in chicken thighs and drumsticks
• Kosher salt and freshly ground black pepper
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 8 ounces boneless, skinless chicken breast, cut into 2-inch pieces (see note above)
• 1/4 cup homemade or store-bought low sodium chicken broth (see note above)
• 2 tablespoons bread crumbs
• 1 teaspoon baking powder
• 1 small clove garlic, halved
• 3 tablespoons plus 2 teaspoons olive oil, divided
• 1/2 ounce Parmesan cheese, grated, plus extra for serving on the side
• Pinch white pepper
• 1 medium onion, diced (about 1 cup)
• 1 large carrot, diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 1 cup pearl pasta or Israeli couscous (see note above)
• 1/4 cup chopped parsley to garnish

Procedures

1. Place chicken thighs and drumsticks in stock pot, add 1 teaspoon salt, 1 teaspoon black peppercorns, bay leaf, and 10 cups water. Heat on medium-high heat until mixture comes to a boil. Reduce heat to low and gently simmer until meat is tender, about 45 minutes, skimming off fat from the top. Transfer meat to plate and when cool enough to handle, remove meat from the bones and cut into bite size pieces. Strain stock and reserve.
   
2. While stock is simmering, make meatballs: Place chicken breast pieces, chicken broth, bread crumbs, baking powder, garlic, 2 teaspoons oil, cheese, 1/4 teaspoon salt, 1/8 teaspoon fresh ground black pepper, and white pepper in food processor. Pulse until a paste is formed (do not purée). Transfer to bowl, cover and chill.
   
3. When the stock is ready, cook the soup: Heat remaining 3 tablespoons oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, carrot, celery and 1 teaspoon salt and cook until just beginning to soften, 3 to 5 minutes (If using Israeli couscous, only cook for 1 minute).
   
4. Add reserved stock (from simmered leg meat), bring to simmer, then remove from heat. Using a very small scoop or hands (see note above), drop meatballs into soup. Return to heat and bring to a simmer. Add pasta and cook until al dente, following package directions for timing. Season to taste with salt and serve with grated Parmesan and chopped parsley over the top.