Creamy Pumpkin Gnocchi Soup With Chicken Meatballs Recipe
Prep Time:
20 minutes
Cook Time:
32 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup breadcrumbs
  • 1 egg
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons finely chopped fresh parsley
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large leek, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 (14-ounce) package pumpkin gnocchi
  • 1 cup baby spinach
  • Salt and pepper, to taste
Directions
  1. Make the meatballs: In a large mixing bowl, combine the egg and breadcrumbs. Let sit for 5 minutes.
  2. Fold in the ground chicken, garlic, fresh sage, parsley, and Parmesan. Season with salt and pepper, to taste.
  3. Form small, bite-sized meatballs (about 1 inch in diameter).
  4. Heat the olive oil in a heavy-bottomed pot over medium heat.
  5. Sear the meatballs on all sides until browned and cooked through (about 5–6 minutes). Remove from the skillet and set aside.
  6. Make the soup: In a large pot, heat the olive oil over medium heat.
  7. Add the onion, celery, and leek and saute for 5–7 minutes, until softened.
  8. Add the garlic and cook for 1 minute.
  9. Stir in the stock, then bring the mixture to a gentle simmer.
  10. Add the cream and simmer for 10 minutes.
  11. Stir in the gnocchi and spinach and cook for an additional 5 minutes, until the gnocchi is tender and the spinach has wilted.
  12. Gently add the meatballs to the soup, letting them warm through, about 5 minutes.
  13. Season, to taste, and serve.