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.
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|Serving Size: 1 recipe (2695g)|
|Recipe Makes: 1|
|Calories from Fat: 2406 (70%)|
|Amt Per Serving||% DV|
|Total Fat 267.4g||356 %|
|Saturated Fat 44.8g||224 %|
|Monounsaturated Fat 123.3g|
|Polyunsanturated Fat 82g|
|Cholesterol 597.9mg||184 %|
|Sodium 8207.4mg||283 %|
|Potassium 4465.6mg||118 %|
|Total Carbohydrate 146g||43 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 122.8g|
|Protein 120.1g||172 %|
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Calories per serving: 3417
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