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In Ancient Celts houses, the cauldron was always on the fire, and every day were new ingredients added to the soup: meat, vegetables, game.
Only one or two times in a year the cauldron was emptied, and the leftovers were used for some tasty meatballs.

I wanted to try this tradition in modern times, cooking a 'cauldron' of meat and vegetables, and preparing meatballs with rosemary, basil, parsley and sage.

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Cauldron Meatballs

Ingredients
The broth:
150g chicken breast
1 cacciatorino salami
1 potato
1 carrot
1 onion
1 courgette
1 sprig of rosemary
2 Swiss Chards leaves
500ml water

The meatballs:
4 tbsp flour
1 sprig of parsley
3 sage leaves
10 basil leaves

The cream:
2 eggs
30g flour
black pepper

Directions
Put the broth ingredients in a pot and cook low heat for three hours.
Filter the broth and set aside.
Remove the rosemary sprig and mince together meat and vegetables. Add the flour and the minced herbs. Shape into small meatballs and fry until in oil until golden brown.
Add the eggs and the flour to the filtered broth and beat well. Put on fire and let thicken for five minutes. Season the cream with black pepper and serve with the meatballs.

This goes Weekend Herb Blogging, hosted by Haalo from Cook (almost) anything at least once.

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