Double Chicken Dumpling Stoup

• 2 tablespoons extra-virgin olive oil
• 4 celery ribs, chopped
• 2 onions, chopped
• 4 carrots, shredded (1-1/2 cups)
• 1 bay leaf
• salt & freshly ground black pepper
• 6 cups chicken broth
• 1 lb ground chicken
• 1 egg
• 12 cup Italian seasoned breadcrumbs
• 12 cup freshly grated parmigiano-reggiano cheese
• 2 garlic cloves, finely chopped
• 1 dash freshly grated nutmeg
• one 1-pound package gnocchi
• 1 cup frozen peas
• flat leaf parsley, finely chopped
• crusty bread, for dunking

1. In a soup pot, heat the olive oile over medium-high heat.
2. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes.
3. Stir in the broth, cover the pot and bring to a boil.
4. Meanwhile, in a bowl, season the chicken with salt and pepper.
5. Stir in the egg, bread crumbs, cheese, garlic and nutmeg.
6. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup.
7. Simmer for about 10 minutes while you wash up.
8. Add the gnocchi to the stoup and simmer for 5 minutes.
9. Add the peas and parsley and cook for 2 minutes.
10. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes.
11. Serve with the bread.

extravirgin olive oil, celery, onions, carrots, bay leaf, salt, chicken broth, ground chicken, egg, italian seasoned breadcrumbs, cheese, garlic, nutmeg, frozen peas, flat leaf parsley, crusty bread

Taken from www.food.com/recipe/double-chicken-dumpling-stoup-469331 (may not work)