Chicken And Meatball Soup - cooking recipe

Ingredients

6-8 None chicken drumsticks
4 None onions, peeled, 2 cut into wedges, 2 finely diced
2 None carrots, peeled and roughly chopped
1 None leek, roughly chopped
1 tsp salt
1 tbsp black peppercorns
3 None bay leaves
9 tbsp olive oil
1/3 cup + 1 tbsp all purpose flour
1 3/4 cup whipping cream
1 1/4 lb ground beef
3 sprigs fresh mint, leaves finely chopped
2 tbsp breadcrumbs
1 None egg
10 oz pitta bread, cut into cubes
3 cloves garlic, peeled and halved
5 sprigs fresh flat-leaf parsley, chopped
2 None lemons, juice and grated zest

Preparation

In a large pot combine the chicken, onion wedges, carrots, leek, salt, peppercorns, bay leaves, and 2 quarts water and bring to a boil. Simmer over a low-medium heat for 1 hour. Remove the chicken with a slotted spoon and use elsewhere. Drain the stock through a strainer. Discard the solids.
Heat 4 tbsp oil in a saucepan and saute the diced onions until softened. Add the flour and saute for 2 mins. Gradually add the stock and the cream, stirring constantly. Season with salt and black pepper and simmer over a low heat for 10 mins, stirring occasionally.
To make the meatballs, mix the ground beef, mint, breadcrumbs and egg. Season with salt and black pepper. Form into small balls. Heat 2 tbsp oil in a frying pan and cook the meatballs for 5 mins, turning, until browned. Drain on a paper towel.
For the croutons, heat 3 tbsp oil in a separate pan and saute the garlic and pitta bread until browned all over. Stir in the parsley and remove from the heat.
Stir the lemon juice and zest into the soup and season to taste. Ladle into bowls and top with the meatballs and pita croutons.