Looking for an easy weeknight dinner? This twist on an Italian classic will warm you right up.
TYPE | SOUPS & STOCKS |
SERVES | 4 |
DIFFICULTY | EASY |
PREP TIME | 15 MIN |
COOK TIME | 30 MIN |
Ingredients
Meatballs
- 1 pound of ground chicken
- 1 shallot - diced
- 4 cloves of garlic - grated
- 1 small bunch of parsley - chopped
- 1 large egg - beaten
- Zest from 1 large lemon
- 1 teaspoon of lemon juice
- 1/2 cup of toasted bread crumbs
- 1/2 teaspoon of Dijon mustard
- 1 tablespoon of capers - chopped
- 1 teaspoon of salt
- 1/2 teaspoon of fresh cracked pepper
For the Soup
- 3 ribs of celery - chopped
- 1 medium onion - chopped
- 2 medium-sized carrots - chopped
- 3 cloves of garlic - sliced thin
- Zest from 1 large lemon and 1 teaspoon lemon juice, plus more if desired
- 1/4 cup white wine
- 4 cups of chicken stock
- 1/2 cup of heavy cream
- 1 bunch of spinach sweated down, drained, and chopped
- 1 teaspoon of fresh thyme
- 1/2 cup of Parmesan cheese
- 1 bunch of chopped parsley
Directions
- In a large mixing bowl, combine the meatball ingredients. Form into balls roughly 1 inch in diameter.
- In your All-Clad D3 Weeknight Pan over medium heat, add 2 tablespoons of neutral oil. When the oil is hot, sear the meatballs for roughly 2 minutes per side. We recommend searing in batches to not overcrowd the pan. Remove from the pan and set aside.
- Add the celery, onion, and carrots to the pan and sweat down for 5 minutes. Add the garlic, and lemon zest, and cook for an additional minute.
- Add the white wine to deglaze the pan. Pour the chicken stock and bring it to a simmer. When it begins to simmer return the meatballs to the pan and let simmer over low heat for 10 minutes.
- Pour in the heavy cream and let simmer for 5 minutes. Stir in the cooked spinach before serving. Taste and adjust the seasoning with salt and freshly cracked pepper. Garnish with fresh parsley.
- To serve, pour the soup with meatballs into bowls and top with Parmesan cheese.
Pro Tip
When you are finished combining all of the ingredients for the meatballs, take a small piece of the mixture and sear it in the pan until cooked through. Taste to ensure it is seasoned to your liking before making all of the meatballs.
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