b'SERVES 6 TO 8 FOR THE CHICKEN SOUP:6 tablespoons olive oil1cupfinelydicedcarrots TO PREPARE THE CHICKEN SOUP: cup chopped onion In a large saucepan, combine the olive oil, diced carrots, chopped onions, 6 garlic cloves, thickly sliced garlic, red pepper flakes, thyme, sage, marjoram, oregano, salt and pepper. teaspoonredpepperflakes Cook over medium heat for 10 minutes, stirring well every 5 minutes.teaspoon dried thyme Add the chopped parsley, mix well, and cook 5 more minutes. teaspoon dried sageteaspoondriedmarjoram Add the chicken stock, bring to a boil over high heat, then lower the teaspoondriedoregano temperature and simmer for 15 minutes, stirring well every 5 minutes.teaspoon salt While the soup is simmering, make the meatballs; see directions below.teaspoon pepper2 tablespoons chopped fresh Bring the stock back to a boil over high heat. Add the chicken meatballs one parsley at a time, stirring well to prevent them from sticking to the bottom of the pan, 12 cups chicken stock and cook for 5 minutes. Reduce to a simmer and cook with the lid on, slightly 8 tablespoons grated Parmesan ajar, for 20 minutes, stirring well every 10 minutes.cheese (optional)FOR THE MEATBALLS: Take off the lid and simmer for 40 minutes, stirring well every 10 minutes.1 pound ground chicken, TO PREPARE THE CHICKEN MEATBALLS:preferably dark meat Place all the ingredients for the meatballs in a large bowl. (Note: If you want 4 garlic cloves, chopped a denser texture for the meatballs, add the optional breadcrumbs.) 1 cup grated grana Padano,Parmesan or pecorino cheese Mix the ingredients using your hands, working to thoroughly incorporate 1 cups bread soaked in milk, them until they form a large, homogeneous meatball. From this, make about excess liquid squeezed out 21 meatballs, each approximately 2 inches long and 1 inches wide. 1 cup Italian-style breadcrumbs(optional)1 medium egg1 tablespoon chopped fresh parsley'