Polpette di pollo in brodo (chicken balls in soup)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Chicken broth |
| 1 | pounds | Raw lean ground chicken |
| 2 | slices | Whole grain bread; crumbled |
| 3 | tablespoons | Parmesan cheese; grated |
| 2 | tablespoons | Fresh parsley |
| 1 | Egg; lightly beaten | |
| Freshly grated Parmesan | ||
| 1 | teaspoon | Garlic; minced |
| 1 | teaspoon | Lemon rind; grated |
| ¼ | teaspoon | Nutmeg; grated |
| Salt and pepper to taste | ||
| Chopped fresh parsley | ||
Directions
CHICKEN BALLS
GARNISH
1. In a mixing bowl combine the chicken ball ingredients and mix together with your hands until well-combined. Form into balls the size of walnuts.
2. Bring the broth to a full boil, carefully drop in the balls, cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked.
3. Serve the soup hot, garnished with a light sprinkling of Parmesan cheese and freshly chopped parsley.
Lean turkey can be substituted for the chicken.
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