Capon Broth with Meatballs

Method

1. Trim the wing tips off the capon. Fill a large pot with cold water, add a handful of coarse salt, and place the capon in the water (breast side down).
2. Clean the celery stalks: remove any tough strings. Cut the onions in half and make a cross incision in each half without cutting all the way through. Add the celery and onions to the pot.
3. Bring to a gentle boil, then cook for about 2 hours or until the capon is tender. Let the capon cool slightly in the broth.
4. Remove the capon from the broth. Strain the broth and set aside. Skim off any excess fat, leaving a bit for flavor.
5. Pull the skin off the capon. Remove the leg and breast meat, discarding any tendons, cartilage, and skin. Reserve the meat.
6. Finely chop the capon meat with a knife or in a food processor until minced.
7. Add one egg yolk, a small handful of finely chopped parsley, grated Parmigiano Reggiano (at least 30 months aged), a splash of the reserved broth, and a drizzle of olive oil. Mix well until combined.
8. Shape the mixture into small meatballs (polpettine), about the size of a marble.
9. Taste the strained broth and adjust salt if needed. Pour the hot broth into ovenproof consommé cups or bowls.
10. Place the meatballs into the hot broth. They will heat through quickly since the meat is already cooked. Optionally, let the broth simmer for a minute with the meatballs.
11. Serve immediately, garnished with a little extra parsley if desired.