Chicken Dumpling and Noodle Stoup

By dette

If you have a mini meatnall in your house (or you're just a kid at heart) this one will feed you well, stomach and soul!

Ingredients

• Salt
• 1/2 pound short cut pasta such as ditalini or penne
• 2 tbls EVOO
• 1 large yellow onion, 3/4 of it thinly sliced, 1/3 of it grated
• 1/4 tsp red pepper flakes, a couple of pinches
• 3 garlic cloves, chopped
• Black peppers
• 5 c. chicken stock
• 1 pkg. ground chicken breast meat
• 1 c. fresh basil, 20 leaves, chopped
• 1/4 c. fresh flat-leaf parslehy, a generous handful, chopped
• 1 egg white
• Zest of 1 lemon
• 1/2 c. grated Parmigiano-Reggiano or Pecorino Romano
• Cheese,
• 1 pint grape tomatoes
• 1 - 12 oz sack triple-washed baby spinach
• 1/4 c. store-bought pesto

Preparation

Step 1

Bring a medium pot of water to a boil, salt it, and cook the pasta just shy of al dente-about 5 minutes. Drain and reserve,

While the pasta works, preheat a large soup pot with the oil over medium-high heat. Add the sliced onion, red pepper flakes, garlic, slat, and pepper and cook, stiriring fequently for 4-5 minutes, until the onions are tender and golden. Add the chicken stock and bring it up to a boil, then turn down the heat to medium low and simmer while you nake the chicken dumplings.

In a mixing bowl, combine the ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese, and a little salt and pepper. Mix well. Using a serving spoon, scoop out a walnut -size spoonful of the chicken mixture, then use a second serving spoon to push the chicken mixture off the first spoon into the simmering stock. Repeat this with the rest of the chicken mixture working as quickly as you can to get all the balls into the stock. Shake the pan in order to settle the chicken dumplings into the stock. Cover and cook the dumplings for 5 minutes more. Ladle the soup into serving bowls and top each bowl with a dollop of the pesto and more grated cheese