For the chicken meatballs: Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.
For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.
Cook's Note: Unused stock can be kept in the freezer for up to 3 months.
Serves: 6; Calories: 308; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 25 grams; Sugar: 9 grams; Fiber: 2 grams; Cholesterol: 54 milligrams; Sodium: 942 milligrams