2 tbsp. olive oil
2 garlic cloves, sliced
1 lb. veal breast
1 1/2 lbs. chicken wings
1 onion, stuck with 2 cloves
2 bay leaves
2 celery stalks, cut into 1 inch pieces
2 carrots, scraped & cut into 1 inch pieces
Salt & pepper to taste
10 peppercorns
1 dill sprig
1 bunch watercress

Heat the olive oil in a 10 quart soup kettle. Add the garlic and saute for a minute, then add the veal and brown on all sides. Add the chicken wings, and four quarts of water. Bring to a boil, lower the heat and cook for 20 minutes, skimmed the top from time to time. Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill. Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork. Remove the veal and save for making the meatballs. Strain the soup through a fine sieve. Cool and refrigerate until ready to use. When preparing to serve, skim the fat from the surface of the soup. Bring the soup to a boil, lower the heat and gently drop in the tiny meat balls. Cook for 15 minutes.

To serve, pour the soup in individual bowls; place three meatballs in each bowl, and garnish with watercress. Yield 8 servings.

VEAL MEAT BALLS:

1 lb. cooked breast of veal
1 egg
Salt & pepper
1/4 tsp. cumin
1/4 tsp. ground or grated fresh ginger
2 tbsp. parsley, chopped
3 tbsp. flour

Cut off all the meat from the bones. Place the meat in a food processor with the egg, salt, pepper, cumin, ginger and parsley. Process until all the ingredients are very finely ground and mixed. Remove to a bowl. Add the flour and mix well (you may need an extra tablespoon of flour). Make tiny balls the size of a large olive. Refrigerate until ready to use in the soup. Yield 24 or more veal balls.