Wednesday, October 15, 2008
I found this recipe a few years ago and DHPlzak and I fell in love immediatly, I for the ease of throwing it together on a week night, and he for the hearty comforting taste. Regardless of who you agree with this has become a fall/winter staple in our house.
Seeing as BILPlzak is DHPlzak's younger brother I assumed he would enjoy it too and this is why I choose this as his Meal #1. (I am a little nervous as he told me he doesn't like chicken and dumplings but I am keeping my fingers crossed on this one)
Double Dumpling Soup
Adapted from Rachael Ray
2 tbsp olive oil
4 ribs celery, chopped
2 onions, chopped
4 carrots, chopped
1 c. mushrooms, sliced
1 fresh bay leaf
Salt and pepper
8 c. chicken broth
1 lbs ground chicken
1 egg
1/2 c. bread crumbs
1/2 c. Parmisan cheese, grated
2 cloves garlic, finely chopped
1 lbs gnocchi
1 fresh bay leaf
Salt and pepper
8 c. chicken broth
1 lbs ground chicken
1 egg
1/2 c. bread crumbs
1/2 c. Parmisan cheese, grated
2 cloves garlic, finely chopped
1 lbs gnocchi
In a soup pot, heat oil over medium-high heat. Add the celery, onions, carrots, mushrooms 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 mix ground chicken egg, bread crumbs, cheese and garlic. Roll the mixture into walnut-sized meatballs 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 the soup from the heat, discard the bay leaf and let cool for 5 minutes.
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