ROTINI & CHICKEN MEATBALL STEW
Rotini & Chicken Meatball Stew
- 3 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
- 4 cloves garlic, chopped
- 1 bay leaf, fresh or dried
- 1 large onion, chopped
- 3 carrots, chopped
- 1 15-ounce can tomato sauce
- 1 28-ounce can crushed tomatoes
- 1 quart chicken stock
- 1 1/4 pounds ground chicken
- A generous handful of flat-leaf parsley, finely chopped
- 1 egg
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmigiano Reggiano cheese, a generous handful, plus some for passing at table
- Salt and pepper
- 1 Box of wheat rotini noodles
0preparation: Heat a soup pot over medium-high heat. Add the EVOO, garlic, bay leaf, onion and carrots and saute 5 minutes or until softened. Season with a little salt and pepper then add the tomato sauce, crushed tomatoes and chicken stock. Cover pot and bring to a boil.
Place the chicken in a bowl and add the parsley, egg, bread crumbs, cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the soup pot. Once all of the meatballs have been added, wash up and stir the broken spaghetti into the pot. Cook 7 minutes more. Season stoup with salt and pepper to your taste and serve. Pass grated cheese at the table for topping.
If stoup gets too thick for your liking, stir in a cup of water or stock to loosen it up.