The kids love this recipe, from their favorite tv cooking personality’s magazine.. I stock up on gnocchi when they’re on sale, just to make sure I’ve got it to make this dish.
Double Dumpling Chicken Soup
2 tablespoons extra-virgin olive oil
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1 1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken (or ground turkey)
1 egg
1/2 cup Italian bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped
In a soup pot, heat the EVOO, 2 turns of the pan, 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.
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 soup. 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 soup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with fresh baked rolls, if you like.
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