1 (3 to 4-pound) whole chicken, cleaned and gutted
4 quarts water
2 pounds beef bones, preferably from the leg, cut into 1 1/2-inch thick pieces
1 tablespoon canola oil
2 carrots, peeled and cut into 1/2-inch rounds
1 onion, peeled, halved and sliced 1/2-inch thick
Freshly cracked white pepper
1 small bunch fresh thyme, washed and tied with string
2 fresh bay leaves
1/2 pound ground veal
1 teaspoon kosher salt
1 clove garlic, peeled and minced
3 tablespoons grated Parmesan
Few basil leaves, snipped small with scissors
1/2 cup bread crumbs, toasted
3 eggs, very lightly beaten
3 cups loosely packed spinach leaves, washed
1/4 cup grated Parmesan
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