CHICKEN DUMPLINGS AND PASTA IN BROTH

Ingredients:

• 6 oz lean ground chicken or turkey
• 2 cloves garlic, minced
• 1/2 large egg, beaten/li>
• 3 tbsp dry bread crumbs
• 1 cup chopped flat leaf parsley
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 6 cups homemade chicken stock or canned low-sodium chicken broth skimmed of fat
• 1 medium onion, peeled and cut into 1/4 inch dice
• 2 medium carrots, peeled and thinly sliced on the diagonal
• 1 cup dry farfalle (bowtie) pasta
• 1 fennel bulb (about 1 lb) halved, cored, and thinly sliced
• 1 celery root, 1/2-inch cubes

Directions:

• In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt, pepper and mix well with hands. Using a teaspoon, form 1-inch meatballs and refrigerate until ready to use.


• In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes. Raise heat to medium high, add carrots and remaining stock, bring to a gentle boil. Add pasta and cook 5 minutes.


• Lower heat to medium, add meatballs and celery root, simmer gently until meatballs cooked through, about 10 minutes. Remove from heat, stir in fennel and remaining parsley. Adjust seasoning with salt and pepper to taste.

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