Chicken and Egg Soup with Little Veal Meatballs

Ingredients

• 1 (3 to 4-pound) whole chicken, cleaned and gutted
• Kosher salt
• 2 cloves
• 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 egg
• 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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