Ingredients
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2 tablespoons extra virgin olive oil
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4 celery ribs, from the heart chopped
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1 1/2 cups carrots, shredded (3 generous handfuls)
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salt and pepper
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6 cups chicken stock
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1 lb ground chicken
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2 garlic cloves, finely chopped
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grated fresh nutmeg
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1/2 cup Italian seasoned breadcrumbs (a couple of handfuls)
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1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls)
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1 (16 ounce) package gnocchi, available in market refrigerated aisle with fresh pastas
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1 cup frozen peas
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flat leaf parsley, finely chopped
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crusty bread, for mopping
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2 medium onions, chopped
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1 egg
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1 fresh bay leaf
Instructions
- Heat a soup pot over medium to medium-high heat with EVOO.
- Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.
- Add stock to the pot, cover and bring to a boil.
- Place chicken in a bowl and season with salt and pepper.
- Add garlic, nutmeg, egg, bread crumbs and cheese.
- Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.
- Wash up, then add the gnocchi to the pot and cook for 5 minutes.
- Add peas and parsley, and cook 2 minutes more.
- Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.
- Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.