Double Chicken Dumpling Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
4 celery ribs, from the heart chopped
2 medium onions, chopped
1 1/2 cups carrots, shredded (3 generous handfuls)
1 fresh bay leaf
salt and pepper
6 cups chicken stock
1 lb ground chicken
2 garlic cloves, finely chopped
grated fresh nutmeg
1 egg
1/2 cup Italian seasoned breadcrumbs (a couple of handfuls)
1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls)
1 (16 ounce) package gnocchi, available in market refrigerated aisle with fresh pastas
1 cup frozen peas
flat leaf parsley, finely chopped
crusty bread, for mopping

Preparation

Heat a soup pot over medium to medium-high heat with EVOO.
Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.
Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper.
Add garlic, nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.
Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more.
Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.
Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.