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2T Extra-Virgin Olive Oil
4 Celery Stalks (chopped)
2 Onions (chopped)
4 Carrots (shredded)
1 Fresh Bay Leaf
6C Chicken Broth
1 Lb Ground Chicken
1 Egg
1/2C Italian Bread Crumbs
1/2C Fresh grated Pamigiano-Reggiano
2 Cloves Garlic (finely chopped)
1 1Lb Pkg Gnocchi
1C Frozen Peas
Parsley (finely chopped)
Dash Fresh Nutmeg
Salt & Fresh Ground Pepper

In a soup pot, heat oil over medium high heat. Add celery, onion,
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.

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 will have about
40) and add to the soup. Simmer for about 10 minutes. Add the
gnocchi to the soup and simmer for 5 minutes. Add the peas and
parsley and cook for 2 minutes. Remove from heat, discard the bay
leaf and let cool for 5 mines. Serve with crusty bread.

Four Servings

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