Caramelized Chicken Soup With Vegetables & Meatballs

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The stock:

3 1/2 pound chicken

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

3 tablespoons mild olive oil

1 medium onion, cut into large pieces

2 carrots, peeled and cut into large pieces

1 stalk celery, cut into large pieces

3 to 4 celery leaves

1 cup dry red wine

1 bay leaf

1 jalapeno chile

1 teaspoon dried oregano

2 cloves garlic, chopped

To finish the soup:

3 large carrots, peeled and cut into 1-inch pieces

2 stalks celery, sliced

-- Handful of green beans, tips trimmed and cut into 1-inch pieces (about 1 1/2 cups chopped)

1 chayote, peeled, kernel removed, halved and sliced lengthwise, about 1/2 inch thick

18 to 24 baked Chicken-Apple Sausage Cilantro Albondigas (see recipe)

-- Salt and black pepper to taste

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