New: February 2014
Ingredients
3 Ounces Baby Spinach
2 Cloves Garlic
1 Bunch Parsley
1 Carrot
1 Yellow Onion
1 Stalk Celery
10 Ounces Ground Chicken
1/3 Cup Breadcrumbs
1/3 Cup Grated Parmesan Cheese
3 Tablespoons Chicken Demi-Glace
½ Cup Fregola Sarda
1. Prepare the ingredients:
Wash and dry the fresh produce. Chop the spinach. Peel and
mince the garlic and onion. Pick the parsley leaves off the stems.
Roughly chop the parsley
2. Make the meatballs:
In a medium bowl, combine the ground chicken, breadcrumbs,
¼ of the minced onion, half of the garlic, half of the Parmesan
cheese and half of the parsley. Season the mixture with salt and
pepper. Roll the mixture into meatballs that are about 1 inch in
diameter (slightly smaller than a ping pong ball.)
3.Cook the vegetables:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot.
Add the carrot, celery and remaining onion and garlic. Season
with salt and pepper and cook for 3 to 4 minutes, or until the
vegetables have softened.
4.Make the soup:
Reduce the heat to medium and simmer. Add the chicken demi-
glace, fregola sarda and 3 cups of water; season with a little
salt and pepper. Bring the soup to a boil and add the meatballs.
Simmer 5 to 6 minutes, or until the meatballs are cooked through.
(You can easily test the meatballs by removing one and cutting it in
half.)
5.Add the spinach:
Once the meatballs are cooked through, stir in the spinach and
season to taste with salt and pepper. Simmer 2 to 3 minutes, or
until the spinach is cooked. Remove from heat.
6.Plate your dish:
Divide the soup between 2 dishes. Top with the remaining parsley
and Parmesan cheese.
