Instructions: In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve.

Add the carrots, onions and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce to a simmer and allow to cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat.

After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside.

In a large shallow bowl, cover the bread with the milk. Allow to sit for 10 minutes. Squeeze the milk from the bread by hand, cut the bread into a coarse dice and place in a medium bowl. Add the prosciutto and 1 cup Parmigiano-Reggiano, egg yolks, parsley, and salt and pepper and roll into balls the size of a quarter.

Roll each ball in the egg whites, then the breadcrumbs. In a heavy-bottomed skillet, heat the oil until almost smoking. Cook the balls until golden and remove to a plate lined with paper towels.

When they"ve drained, divide them evenly among six warmed soup bowls, pour the hot broth over them and serve with the remaining Parmigiano-Reggiano sprinkled over the top.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.