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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 This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |