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Vegetable soup with Veal Meatballs

4 servings

Ingredients

2 quarts chicken stock or broth
2 tablespoons European-style butter (such as Keller's)
1 tablespoon fresh garlic, minced
2 medium onions, diced
2 celery stalks, diced
1 medium carrot, peeled and diced
1 parsnip, peeled and diced
2 tablespoons tomato puree
1/2 large acorn squash, peeled, seeded and diced
1 thick slice crusty French or Italian bread
3 small whole garlic cloves
2 eggs
12 ounces boneless raw, boneless veal, trimmed of fat
ounces smoked ham, coarsely diced
Freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
unbleached all-purpose flour
salt to taste

Method

Bring the stock to a boil in a large soup pot. Turn the heat to medium-low and allow to simmer, uncovered, while you continue.

Heat the butter over medium heat in a skillet. Add the minced garlic and onions and saute for 2 to 3 minutes. Add the celery, carrots and parsnips and saute for another 5 minutes. Add vegetables, tomato puree, and squash to the simmering stock. Cover and let simmer gently for about 15 minutes.

Combine the bread, garlic cloves and eggs in a food processor for about 30 seconds until a smooth paste is formed. Add the veal, ham, pepper, basil and oregano. Pulse 10 to 15 times or until a smooth, very thick paste is formed. Remove the paste from the processor and form it into balls the size of large marbles. Roll the balls in the flour until lightly dusted.

When vegetables are tender, raise the heat so that the soup simmers a little more intensely. Drop the meatballs into the soup and cook for 5 to 7 minutes. Add salt and adjust the seasoning, ladle into soup bowls and serve with slices of homemade bread.