I won’t lie – stoup isn’t my expression I stole it from Rachael Ray – it’s a soup that eats like a stew! Not only that – but its perfect for a rainy day like today. This is a recipe – adapted from Rachael Ray’s Just In Time Cookbook, (Double Dumpling Chicken Stoup) I just tweaked it a bit for our family and – well what we had in the fridge at the time! I consider this one kid friendly – the 4 and 6 year old both liked it – and my 40 year old kid (AKA Dad) wasn’t even finished his second helping when he declared “This is definitely a keeper! ” I reheated some for lunch and he took some for work and it will reheat beautifully.
Italian Chicken Meatball Stoup (Joy style)
- 2 TB EVOO
- 1-2 broccoli stalk – peeled, half chopped into small pieces, the other shredded with a grater (keep the florets for another dinner)
- 4 medium to large carrots – peeled, trimmed and shredded using a grater
- 1 small – med zucchini – peel and chopped or shredded
- 1 red onion – peeled and grated or chopped finely
- 2 dried bay leaf
- 2 cups chicken stock
- 4 cups veggie stock (I use homemade stocks with no salt added so adjust seasoning accordingly if you are using store-bought stock)
- 1LB extra lean ground chicken
- 1 egg – beaten
- 1 tsp minced garlic
- 1/4 tsp ground nutmeg
- 1/2 cup Italian Bread Crumbs (I use ones that contain a bit of Romano cheese as well as seasoning)
- 1/2 cup grated (fresh is best) baby Parmesan cheese
- 1 package (one that feeds 2-4) fresh gnocchi (potato stuffed pasta)
- 1 cup frozen peas – thawed
- salt & pepper to taste
Heat a soup pot (large saucepan) over med-high heat. Add oil to hot pan, allow to heat for a couple of minutes. Add onions, broccoli and zucchini and saute for 5 minutes. Add the stocks and cover. Bring to a boil and reduce heat.
Meanwhile in a small bowl, mix the ground chicken, garlic, nutmeg, bread crumbs and beaten egg and some black pepper and Parmesan cheese (can also add a bit of salt 1/8-1/4 tsp if desired). Combine with your hands until thoroughly mixed. Form into tiny meatballs – it will make a lot of meatballs!! – about the size of shelled peanut or walnut. Add to stoup. Cook for about 4 minutes (simmering in a slow boil). Add gnocchi to pot and cook (boil) for another 5 minutes . Add thawed peas. Turn the heat off and allow to stand in pot for 5 minutes before serving. We had this garnished with parsley and assorted buns (pumpernickel was my fave). enJOY.
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