Italian Wedding Soup - cooking recipe

Ingredients

meatballs
1 lb ground chicken
1 large egg
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
2 garlic cloves, minced
1 dash nutmeg
1/4 teaspoon salt
1/2 teaspoon ground pepper
soup
3 tablespoons olive oil
4 celery ribs, chopped
2 medium onions, chopped
1 package shredded carrot
6 cups chicken broth (I prefer Swanson low sodium)
1 (16 ounce) package of frozen gnocchi
1 cup frozen peas
1/3 cup flat leaf parsley, finely chopped (2 handfuls)

Preparation

To make the meatballs it's really easy. Just mix all the meatball ingredients together in a big bowl and then shape them into walnut sized meatballs (about 40-45) and set aside while you prepare the soup.
To make the soup, heat the olive oil over medium high heat and add the celery, onions, carrots and cook 5-7 minutes until the vegetables begin to soften. Add the broth, cover the pot and bring to a boil.
Once the soup is at a boil, turn down the heat a little and slowly add the little chicken dumplings and simmer for about 10 minutes than add the gnocchi and simmer for another 5 minutes. Now add the peas and parsley and continue cooking for another 2 minutes.
The soup is done when the meatballs and gnocchi are cooked through.