_ Ingredients
1/4cup chopped fresh parsley
1/2cup plain dry bread crumbs
1/4cup freshly grated parmigiano-reggiano cheese
1egg, beaten
1/4teaspoon ground black pepper
1/4teaspoon kosher salt
2tablespoons extra virgin olive oil
1pound ground chicken or turkey
2medium carrot, peeled and thinly sliced (about 1 cup)
1extra large onion, chopped (about 1 1/2 cups)
2stalks celery, chopped (about 1 cup)
2cloves garlic, minced
1/2cup dry white wine
2cartons Swanson® Crafted Parmesan Chicken Brodo (8 cups)
1head escarole, coarsely chopped (about 10 cups)
1/2cup uncooked acini de pepe or ditalini or orzo pasta
_ How to Make It
Stir breadcrumbs, parsley, egg, cheese, salt and black pepper in a
large bowl. Add the chicken and mix thoroughly. Shape the chicken
mixture into about 25 (1 1/2-inch) meatballs. Line a rimmed baking
sheet with parchment paper. Place the meatballs on the baking sheet
and refrigerate for 10 minutes.
While the meatballs are chilling, heat the oil in an 8-quart saucepot
over medium-high heat. Add the carrots, celery, onion and garlic and
cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir the broth and wine in the saucepot and heat to a boil. Reduce the
heat to medium (you'll want the broth to stay at a simmer, not a boil).
Add the acini de pepe and cook for 6 minutes or until tender, stirring
occasionally.
Add the meatballs and cook for 8 minutes or until cooked through.
Stir in the escarole and cook just until wilted. Season to taste. Serve
hot with additional freshly grated cheese.
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