DOUBLE CHICKEN DUMPLING STOUP
The mini chicken meatballs cook like dumplings in the stoup, and I add potato gnocchi to double the dumpling factor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
soup
winter
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 6 cups chicken broth
- 1 egg
- 2 onions, chopped
- 1 pound ground chicken
- 1 cup frozen peas
- dash freshly grated nutmeg
- salt and freshly ground pepper
- 1 fresh bay leaf
- 2 cloves garlic finely chopped
- 2 tablespoons extra-virgin olive oil (evoo)
- 4 ribs celery from the heart chopped
- 4 carrots, shredded (1-1/2 cups)
- 1/2 cup italian bread crumbs (a couple of generous handfuls)
- 1/2 cup freshly grated parmigiano-reggiano cheese (a couple of generous handfuls)
- one 1-pound package gnocchi
- flat-leaf parsley
- Carbohydrate 146.018688699644 g
- Cholesterol 597.9 mg
- Fat 267.368152841524 g
- Fiber 23.2574696521044 g
- Protein 120.138113746889 g
- Saturated Fat 44.7970700476883 g
- Serving Size 1 1 recipe (2695g)
- Sodium 8207.41158556879 mg
- Sugar 122.76121904754 g
- Trans Fat 17.2433887379517 g
- Calories 3417 calories
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 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.
