Name: Fowl Soup with Forced Meat Balls
Ingredients: stock (as needed); meat from 1 raw fowl; permitted kind of meat (for meatballs); coarse sea salt (to taste)

Fowl Soup with Forced Meat Balls

Ingredients

stock (as needed)
meat from 1 raw fowl
permitted kind of meat (for meatballs)
coarse sea salt (to taste)

Directions

Prepare the meat

Cut the meat off the raw fowl and mince it with the permitted meat.
Crush the fowl bones in a mortar until small.

Make the broth

Boil the crushed bones in the stock and strain through a fine sieve.

Finish and serve

Form the minced meat and fowl into balls and add them to the soup.
Let the soup boil slowly again, add salt to taste, and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Raw fowl: Provides the meat for the meatballs and the bones that flavour the broth.
Fowl bones: Release flavour and gelatin into the stock when boiled, giving the soup body.
Permitted meat: Adds bulk and a tender, savoury texture to the meatballs.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.