Any left-over meatballs would be wonderful on a sandwich with garlic aioli, arugula, and tomato jam.
Ingredients
8 c. Chicken Stock, preferably homemade
1 Carrot, roughly chopped
1 stalk Celery, roughly chopped
1 medium Onion, roughly chopped
Handful Fresh Parsley
2 Bay Leaves
8 Whole Black Peppercorns
Pinch Red Pepper Flakes
1lb. Ground Chicken, divided
2 Eggs, separated
½ c. Breadcrumbs
½ c. Milk
¼ c. Grated Parmesan
¼ c. Kalamata Olives, chopped
1 medium Shallot, minced
2 Tbsp. Parsley, chopped
Zest of 1 Lemon
¼ tsp. Salt
½ tsp. Coarse Ground Black Pepper
4 leaves Swiss Chard, center stalk removed and thinly sliced
additional Parmesan, for sprinkling
Instructions
In a large pot, bring chicken stock to boil along with roughly chopped carrot, celery, onion, handful of parsley, bay leaf, whole peppercorns, and red pepper flakes. Add a quarter of the ground chicken and the egg whites and simmer 45 minutes to one hour, until the consommé is flavorful and clear.
Preheat oven to 425º. Line a baking sheet with parchment paper.
In a small bowl, soak breadcrumbs in milk until soft. Squeeze breadcrumbs, discard the milk.
In a medium bowl, combine remaining ground chicken, breadcrumbs, egg yolks, ¼ c. grated parmesan, olives, shallot, chopped parsley, lemon zest, salt, and pepper. Mix well and roll into small meatballs, 1 inch or smaller.
Place meatballs on parchment-lined baking sheet and drizzle with a little olive oil, if desired (this will give them nicer color). Bake 15-20 minute, depending on their size.
While the meatballs bake, strain the consommé and discard solids. Reheat and season as needed.
Divide meatballs between warm soup bowls, place a handful of sliced chard in the center of each bowl, and ladle consommé over the top. Garnish with additional grated parmesan, if desired.
Notes
For the best flavor, I encourage you to use a homemade chicken stock. If using canned, be sure it has a clean, pure taste, and is low in sodium. The consommé will reduce in volume and starting with a highly seasoned commercial stock will result in a consommé that is far too salty.
Recipe by strawberryplum at http://www.strawberryplum.com/chicken-olive-meatballs-in-consomme/