CHICKEN MEATBALLS IN LEMON BROTH
The original recipe called for the lemons to be roasted and then juiced but I found that fresh lemon juice works just as well. I also used pecans instead of pine nuts and shallots instead of cipollini onions.
For meatballs
1 leek, white and light green parts only, finely diced
1 fennel bulb, finely diced
2 sprigs fresh basil
2 tablespoons olive oil Kosher salt, to taste, divided
½ cup pecans, toasted and chopped
1 pound ground chicken
Freshly ground black pepper
For broth
¼ cup olive oil
4 shallots, thickly sliced
3 bay leaves
½ cinnamon stick
8 cups unsalted chicken broth
Kosher salt, divided
4 cups petit potatoes, cubed
¼ cup lemon juice
1 (6-ounce bag) spinach
Make meatballs: Combine leek, fennel, basil, olive oil and ¼ teaspoon salt in a medium skillet. Sweat over medium-low heat until vegetables are soft, about 10 minutes. Let mixture cool.
In a large bowl, combine vegetables, nuts, chicken, 2 teaspoons salt and several cracks of pepper. Cover and refrigerate.
Make broth: Heat olive oil in stockpot over medium heat. Place shallot in oil, and cook until slightly browned. Add bay leaves and cinnamon stick and swirl around a few times.
Carefully add broth to hot oil, and follow with pinch of salt and potatoes.
Bring broth to a simmer, allowing potatoes to absorb the flavors without breaking down, about 20 minutes.
When potatoes are just tender, remove cinnamon stick and bay leaves. Add lemon juice. Taste broth and adjust seasoning.
Finish meatballs: Remove chicken from refrigerator, and with lightly wet hands, form 1inch meatballs. (Yields 25 to 30 meatballs.)
Add meatballs to broth. Gently poach over medium heat for 8 to 10 minutes, or until just cooked through.
Right before removing from the heat, add spinach to wilt.
Serves 5.