Frikadelle Soup (Gluten-free, Dairy-free)

Cut the chicken into the following pieces: legs (for frikadelle), breast halves (we don’t need them in this recipe, so save them to make a salad, for example), wings and carcass (for broth).
In a pot, add the wings, carcass, and prepared vegetables. Add 1.5 l water and a handful of salt.
Bring to a boil, skim off the foam, then reduce to simmer and cook without a lid for at least 2 h.

Once the broth is ready, remove the wings, carcass, and vegetables, and strain the broth through cheesecloth. You should end up with a rich transparent chicken broth.

Return broth to the pot. Bring to a boil, then add chicken legs. Simmer for 15 min after boiling.
Remove legs and let them cool down. Separate meat from bone and grind it in a food processor or meat grinder.

Finely chop the garlic. Pulse the oatmeal in a food processor or use gluten-free breadcrumbs. Chop the parsley leaves.

Combine together the ground meat, oatmeal, garlic, egg, parsley, and nutritional yeast. Form about 20 small balls.

Bring the broth to a boil, add salt to taste. Add the gluten-free pasta and cook until done. Add the frikadeller 2 min before pasta is done. Remove from heat and pour into bowls right away. Garnish with the celery leaves and serve.

This soup, especially if you use gluten-free pasta, is better served right away or pasta will absorb too much liquid. If you want to make it beforehand, don’t add pasta. Cook frikadeller for 2 min, then transfer them to a container and keep in the fridge.
To serve, bring broth to a boil, and cook pasta until done. Remove from heat and add frikadeller just to warm them up in hot broth.
Enjoy!