Mini meatballs are cooked in the stoup, as dumplings. Then gnocchi - potato dumplings - are added, doubling the dumpling factor.
-Heat the EVOO in a soup pot over medium to medium-high heat. Add the celery, onions, carrots, and bay leaf; season with salt and pepper; and cook for 5 minutes. Add the stock, cover, and bring to a gentle boil.
-While the stock heats, place the chicken in a bowl and season with salt and pepper. Add the garlic, nutmeg, egg, breadcrumbs, and cheese. Combine the chicken mixture with your hands, then roll into walnut-sized meatballs and add to the soup. Cook for 3-4 minutes, then add the gnocchi to the pot and cook for 5 minutes longer for until they float to the surface. Add the peas and parsley, and cook for 2 minutes longer. Turn the heat off under the stoup and allow it to stand on the stovetop for 5 minutes to cool and thicken up a bit. Discard the bay leaf, ladle into bowls, and serve with crusty bread.
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Serving Size: 1 Serving (1167g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 671 | ||
Calories from Fat: 239 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 162.5mg | 50 % | |
Sodium 43362.7mg | 1495 % | |
Potassium 2328mg | 61 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 36g | ||
Protein 65.1g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 671
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