Categories: Chicken, Main Dish, Rachael Ray, Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 celery ribs, from the heart chopped
• 2 medium onions, chopped
• 1 1/2 cups carrots, shredded (3 generous handfuls)
• 1 fresh bay leaf
• salt and pepper
• 6 cups chicken stock
• 1 lb ground chicken
• 2 garlic cloves, finely chopped
• grated fresh nutmeg
• 1 egg
• 1/2 cup Italian seasoned breadcrumbs (a couple of handfuls)
• 1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls)
• 1 (16 ounce) package gnocchi, available in market refrigerated aisle with fresh pastas
• 1 cup frozen peas
• flat leaf parsley, finely chopped
• crusty bread, for mopping

Directions

1. Heat a soup pot over medium to medium-high heat with EVOO.

2. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.

3. Add stock to the pot, cover and bring to a boil.

4. Place chicken in a bowl and season with salt and pepper.

5. Add garlic, nutmeg, egg, bread crumbs and cheese.

6. Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.

7. Wash up, then add the gnocchi to the pot and cook for 5 minutes.

8. Add peas and parsley, and cook 2 minutes more.

9. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.

10. Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.

Email to a friend | Print this recipe | Back