1. Put the chicken and vegetables in a large pot, cover with water, and bring to a boil. Once boiling, skim off the foam and lower the heat to a simmer. Cook for 4–5 hours on very low heat.
2. When the soup is finished cooking, remove the chicken and carrots from the pot. Reserve some of the soup for the veal balls and blend the rest of the ingredients. If desired, slice the carrots and add back into the soup.