Polpettini in brodo della zia (Aunt Lidia's chicken meatball soup with – The Restaurant Pendolino

Ingredients

• 2.4 litres (84 fl oz) chicken broth (see below)
• fine sea salt, to taste
• 200 g (7 oz) risoni
• freshly grated Parmigiano Reggiano cheese, to serve (optional)
• 300 g (10½ oz) minced (ground) chicken
• 2x 59g (2¼ oz) free-range or organic eggs
• 90g (3¼ oz or 1½ cups) fresh white breadcrumbs
• 150g (5 1/2 oz or 1½ cups) freshly grated Parmigiano Reggiano cheese
• 1 ½ tablespoons finely chopped flat-leaf (Italian) parsley
• freshly ground black pepper, to taste
• 1-1.2 kg (2lb, 4 oz - 2lb, 10 oz) free-range chicken or boiling hen
• 1 kg (2lb, 4 oz) fresh chicken bones, thoroughly washed
• 100g (3½ oz) carrot, roughly chopped
• 100g (3½ oz) celery stalks, roughly chopped
• 100g (3½ oz) leek, roughly chopped
• 100g (3½ oz) onion, roughly chopped
• 100g (3½ oz) Parmigiano Reggiano cheese rind
• 3 flat-leaf (Italian) parsley sprigs
• 4 litres (140 fl oz/16 cups) water