Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the
chicken thighs. Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.
Meanwhile, season the
beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the
carrots,
celery and
onion and toss until they are coated in oil. Add the thyme and bay leaves to the stock pot along with the
sauteed vegetables. Bring the
soup to a gentle simmer and
skim the surface with a ladle. Discard any oil or "scum" that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.
Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, Parmesan,
basil, egg and
bread crumbs. Use your hands to mix to
blend the ingredients. Roll a small meatball and cook a "tester" ladled into the soup, if desired. Taste and reseason the meat mixture, if needed. Roll the rest of the veal into small meatballs. They should be about the size of a small
cherry tomato. (Chef's Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate.
After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the
marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup.
Bring the soup to a gentle
simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook.
Drizzle in the
eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the
spinach a
Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese
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