The little polpette really make this soup special, and poaching them quickly at the end keeps them fresh and flavoursome. If you want to deepen the flavour of the broth, just take the drumsticks out after 50 minutes and keep simmering the chicken frame and aromatics for a little longer.
Remove the breasts and the marylands from the chicken and separate the drumsticks from the thighs.
In a large stockpot, add your chicken crown, drumsticks, onion, garlic, celery, carrot, peppercorns, thyme, parsley and bay leaves, cover generously with cold water and bring to the simmer. Add 2 teaspoons of salt and simmer for 50 minutes, skimming when necessary.
While the broth cooks, make your polpette. Remove the skin from the breast and thighs, debone the thighs and dice all the meat into small pieces. Add to a food processor and pulse until minced. Add the Parmesan, breadcrumbs and 1 egg, season with salt and pepper and process until you have a smooth paste. Chill to stiffen the mix and then roll into balls about the size of a 10-cent piece.
Strain the chicken broth into a clean pot (reserving the drumsticks) and bring to a simmer, skimming of any excess fat. Strip the meat from the drumsticks, shred and add to the pot. Add the snapped spaghetti and simmer for 4 minutes then add the corn kernels, polpette and parsley leaves and simmer for 3 minutes. Check and adjust the seasoning. Whisk the remaining 2 eggs and lemon juice together and pour slowly into the hot broth, stirring. Bring back up to just under the boil and serve straightaway with buttered toast.