Polpette Di Pollo in Brodo(Chicken Balls in Soup)
33
Ingredients
10 | cups |
chicken broth
|
|
Chicken balls | |||
1 | pound |
ground chicken
lean |
|
2 | slices |
bread
whole grain, crumbled |
|
3 | tablespoons |
Parmesan cheese
grated |
|
2 | tablespoons |
parsley leaves
fresh |
|
1 | each |
eggs
lightly beaten |
|
1 | teaspoon |
garlic
minced |
|
1 | teaspoon |
lemon zest
grated |
|
¼ | teaspoon |
nutmeg
grated |
* |
1 | x |
salt and black pepper
to taste |
* |
Garnish | |||
1 | x |
Parmesan cheese
freshly grated, to taste |
* |
1 | x |
parsley leaves
fresh, chopped, to taste |
* |
Directions
In a mixing bowl combine the chicken ball ingredients and mix forming into balls the size of walnuts.
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.
Serve the soup hot, garnished with a light sprinkling of Parmesan and parsley.
Lean turkey can be substituted for the chicken.
Nutrition Facts
Serving Size 744g (26.2 oz)