Chicken soup is just what was called for on a cold, damp night. The little chicken meatballs were made especially for my grandsons. They just love them and so do we!!
I buy a whole chicken, cut in pieces. Or split chicken breast and thighs. Using a stock pot filled half way with water, bring water to boil add chicken then start adding vegetables. Onions, celery, carrots, parsley, tomatoes. Salt and pepper to taste. Cook for 2 1/2 to 3 hours. If water evaporates too much I add more boiled water. Remove chicken and strain broth. I put all the vegetables in a blender and purée. Then I strain the veg purée into the broth. Bring to boil and add chopped fresh carrots and chicken meatball. Remove chicken from bones and add to broth. Cook until carrots and meatballs are cooked (about 20 minutes).
The puréed vegetables add a fantastic flavor to the broth and also helps thicken the broth.
1 and 1/2 to 2 pounds ground chicken, salt, pepper, parsley, plain breadcrumbs, grated parmigiano cheese and 1/4 cup water. Mix well and roll into tiny meatballs.