Ingredients

3kg chicken pieces/bones/carcasses
2 Carrots - quartered
2 Sticks Celery with leaves- quartered
5 cloves garlic
5 Tablespoons Salt
10 litres Water
1/2 jar tomato passata
1 bunch silverbeet - leaves only and roughly chopped

Meatballs

1kg pork mince
3 cloves garlic- crushed
4 eggs
1 sachet lightly dried parsley
1.5 cups breadcrumbs
1/2 cup water
1/2 cup finely grated parmesan

Method

1. Add chicken to large stockpot with the water and bring to a boil.
2. Skim the top to remove the grey impurities that come to the surface.
3. Add carrot, celery, garlic, salt & passata.
4. Bring to a rolling boil, add lid and simmer for 2.5 hours.
5. MAKE THE MEATBALLS whilst the soup is simmering by mixing all ingredients together and rolling into 5c piece sized balls.
6. Check taste for intensity and add more salt if necessary.
7. Remove chicken and vegetable solids and strain the liquid into a fresh pot.
8. Bring to a boil and drop in meatballs and chopped silverbeet.
9. Simmer until meatballs are cooked through,
10. Serve.