Ingredients:
- 10 ounces of Ground Chicken
- 1/2 cup Fregola Sarda Pasta
- 3 ounces of Baby Spinach
- 2 Cloves of Garlic
- 1 Carrot
- 1 Yellow Onion
- 1 Stalk of Celery
- 1 Bunch of Parsley
- 3 Tablespoons of Chicken Demi-Glace
- 1/3 cup Parmesan Cheese
- 1/2 cup Bread Crumbs
Makes: 2 servings
Cooking Time: 15 to 25 minutes
Directions:
Prep your ingredients!
- Wash and dry the fresh produce.
- Finely chop the spinach.
- Peel and mince the garlic.
- Peel and dice the onion in small pieces.
- Peel and dice the carrot in small pieces.
- Pick the parsley leaves off the stems (discard the stems).
Form the meatballs!
- In a medium bowl, combine the ground chicken, breadcrumbs, 1/4 of the onion, half of the garic, half of the Parmesan cheese and half of the parsley.
- Season with salt and pepper and stir to thoroughly combine.
- Using your hands, form the mixture in to about 24 meatballs, 1 inch in diameter.
Cook the aromatics!
- In a medium pot, heat 2 teaspoons of olive oil on medium heat until hot.
- Add the carrot, celery and remaining onion and garlic.
- Season with salt and pepper.
- Cook, stirring occasionally for 3-4 minutes or until softened and fragrant.
Make the broth and add the meatballs!
- To the pot of aromatics, add the fregola sarda pasta, chicken demi-glace and 3 cups of water.
- Season with salt and pepper.
- Heat to boiling on high.
- Once boiling, add the meatballs.
- Reduce the heat to medium-high and simmer, stirring occasionally, 5-6 minutes or until the meatballs are cooked thoroughly.
Finish the soup!
- Once the meatballs are cooked through, stir the spinach into the pot of soup.
- Season with salt and pepper to taste.
- Reduce the heat to medium-low and simmer for 2-3 minutes or until the spinach has completely wilted.
- Remove from heat
Top your soup with the remaining parmesan cheese and parsley, and you're done!
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