Yum...

Because it is getting cold outside, I've decided to share with you my favorite soup recipe. I love this soup!!! It is so good!!! Enjoy...

Erica's Favorite Soup



2 Tbsp. extra-virgin olive oil
4 celery stalks, chopped
2 onions, chopped
4 carrots, shredded
1 bay leaf
salt & pepper
6 cups chicken broth
1 lb. ground chicken
1 egg
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
dash of nutmeg
One 1 lb. pkg. gnocchi
1 cup frozen peas
Fresh parsley, finely chopped ( a couple of generous handfuls)

1. In a soup pot, heat the olive oil over medium heat. Add celery, onion, carrots and bay leaf. Season with salt and pepper and cook for 5 minutes. Stir in broth, cover and bring to a boil.
2. Meanwhile, in a bowl, season chicken with salt and pepper. Stir in egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the soup. Simmer for about 10 minutes. Add the gnocchi to the soup and simmer for 5 minutes. Add peas and parsley and cook for 2 minutes. Remove from heat and discard bay leaf.

***Note***
Please remember to chop the veggies the size you want to eat them in a soup. Our local grocery store sells mini-gnocchi and they are perfect for this soup. The regular size are fine too but I really like using the mini ones. You can find gnocchi in the pasta isle. When you buy a bunch of carrots, normally there are 5. I use all 5 in the recipe. I love to serve this with a homemade loaf of warm, fresh baked, crusty bread. This soup is also very good heated up the next day. Just make sure that you have extra chicken broth on hand because when it sits in the refrigerator overnight it tends to absorb all the broth. You'll definitely need to add more broth the next day...that's if there is any left over!



Are you hungry yet?


Until Next Time!
Lots of Love,
Erica