Italian Wedding Soup

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 the soup is done when the meatballs and gnocchi are cooked through.