Polpette Di Pollo in Brodo (Chicken Balls in Soup)

Name: Polpette Di Pollo in Brodo (Chicken Balls in Soup)
Yield: 8
Cuisine: Fusion
Ingredients: chicken broth; ground chicken; bread; parmesan, parmigiano-reggiano cheese, grated; parsley leaves; eggs; garlic; lemon zest; nutmeg; salt and black pepper; parmesan, parmigiano-reggiano cheese, grated; parsley leaves

Yield

8 servings

Prep

20 min

Cook

10 min

Ready

30 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
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, chopped
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	*
1	x	parsley leaves fresh, chopped	*

Ingredients

Amount	Measure	Ingredient	Features
2.4	l	chicken broth

Chicken balls
453.6	g	ground chicken lean
2	slices	bread whole grain, crumbled
45	ml	Parmesan cheese grated
3E+1	ml	parsley leaves fresh, chopped
1	each	eggs lightly beaten
5	ml	garlic minced
5	ml	lemon zest grated
1.3	ml	nutmeg grated
1	x	salt and black pepper to taste	*

Garnish
1	x	Parmesan cheese freshly grated	*
1	x	parsley leaves fresh, chopped	*

Directions

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.

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 cheese and freshly chopped parsley.

Lean turkey can be substituted for the chicken.