Polpette di pollo in brodo (chicken balls in soup)

Yield: 8 servings

Measure 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 \N Egg; lightly beaten
\N \N Freshly grated Parmesan
1 teaspoon Garlic; minced
1 teaspoon Lemon rind; grated
¼ teaspoon Nutmeg; grated
\N \N Salt and pepper to taste
\N \N Chopped fresh parsley



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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