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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. INGREDIENTS
2. tablespoons extra-virgin olive oil (EVOO)
3. ribs celery from the heart, chopped
4. onions, chopped
5. carrots, shredded (1-1/2 cups)
6. fresh bay leaf
7. Salt and freshly ground pepper
8. cups chicken broth
9. pound ground chicken
10. egg
11. /2 cup Italian bread crumbs (a couple of generous handfuls)
12. /2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
13. cloves garlic, finely chopped
14. Dash freshly grated nutmeg
15. One 1-pound package gnocchi
16. cup frozen peas
17. Flat-leaf parsley, finely chopped (a couple of generous handfuls)
18. Crusty bread, for dunking
19. DIRECTIONS:
20. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
21. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.
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