Categories: Chicken, Main Dish, Rachael Ray, Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 celery ribs, chopped
• 2 onions, chopped
• 4 carrots, shredded (1-1/2 cups)
• 1 bay leaf
• salt & freshly ground black pepper
• 6 cups chicken broth
• 1 lb ground chicken
• 1 egg
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 2 garlic cloves, finely chopped
• 1 dash freshly grated nutmeg
• one 1-pound package gnocchi
• 1 cup frozen peas
• flat leaf parsley, finely chopped
• crusty bread, for dunking

Directions

1. In a soup pot, heat the olive oile 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.

2. 2

3. 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.

Email to a friend | Print this recipe | Back