Double Chicken Dumpling Stoup Rachael Ray   From Every Day with Rachael Ray February 2007 FOUR SERVINGS 2 tablespoons extra-virgin olive oil (EVOO) 4 ribs celery from the heart, chopped 2 onions, chopped 4 carrots, shredded (1 1/2 cups) 1 fresh bay leaf Salt and freshly ground pepper 6 cups chicken broth 1 pound ground chicken 1 egg 1/2 cup Italian bread crumbs (a couple of generous handfuls) 1/2 cup freshly grated Parmigiano-Reggiano (a couple of generous handfuls) 2 cloves garlic, finely chopped Dash freshly grated nutmeg One 1-pound package gnocchi 1 cup frozen peas Flat-leaf parsley, finely chopped (a couple of generous handfuls) Crusty bread, for dunking 1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil. 2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

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