Photography by Michael Alberstat
Food Styling by Sue Henderson

First published in Wish May 2005

Ingredients (Makes 6 servings)

Meatballs

1	pound ground veal
1	egg
1/2	cup finely grated Parmesan
1	clove garlic, minced
1/4	cup Italian parsley, chopped
2	tablespoons olive oil
	salt and pepper to taste

 
Soup

1	whole celery heart, finely chopped
1	teaspoon olive oil
1	loaf white Italian bread cut into 1/2-inch croutons (air-dried 1 day prior)
2	eggs
1/4	cup milk
6	cups rich chicken stock
	cooked meatballs
1/4	cup Italian parsley, chopped
1/2	cup grated Parmesan, chopped

Instructions

Meatballs

1. Combine all ingredients, except olive oil, until well mixed.
2. Roll mixture into meatballs the size of a quarter and place on parchment-lined tray in a single layer.
3. Refrigerate meatballs for 2 hours before cooking.
4. Fry meatballs in olive oil until golden brown.
5. Set aside on paper towels.

Soup

1. Sweat celery in olive oil over medium heat until translucent. Set aside.
2. Whisk eggs and milk together.
3. Toss croutons in egg/milk mixture.
4. Fry croutons in a 10-inch sauté pan in 1/4 inch of olive oil. Drain on paper towel and set aside.
5. In six shallow soup bowls, divide the celery, croutons and meatballs, and ladle in 6-8 ounces hot chicken broth.
6. Sprinkle each with 1 teaspoon parsley and 1 tablespoon grated Parmesan cheese.

Nutritional information

Nutrients per serving: 366 calories,19 g fat, 31 g protein, 14 g carbohydrates, 2 g fibre.

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