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Stanley Tucci's brodo di gallina con polpettine di pollo

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
1H 5MIN
Cuisine

Ingredients

Garlic cloves: 1

Chicken: 8 oz (230g), ground dark meat

Breadcrumbs: 1⁄4 cup (30g), dried

Pecorino Romano: 1⁄2 cup (60g), grated

S.Pellegrino Stelline pasta: 1 1/3 cup (110g), dry pasta

Chicken stock: 8 cups (1.9l), organic

Chicken breasts: 6 oz (170g), poached and shredded

Carrots: 1⁄2 cup (55g), blanched and finely diced

Celery: 1/2 cup (30g), blanched and finely diced

Onion: 1/2 cup (80g), blanched and finely diced

Parmigiano Reggiano: 1 cup (100g), grated

Parsley: 6 sprigs, garnish

Fine sea salt

Eggs: 1

Black pepper

Get the recipe for a warm and comforting chicken soup with chicken meatballs and S.Pellegrino Stelline pasta.

This recipe is part of the S.Pellegrino Presents: Stanley Tucci’s Stelline Two Ways premium recipe kit. 

You'll need:
Large pot (4 quart/4l) for the pasta
Cutting board
Chef's knife
Mixing bowl
Measuring cups and kitchen scales
Tray
Strainer
Soup pot
Slotted spoon
Bowls
Oven mitt
Ladle

Note: Feel free to improvise with what you have at home.

Method

01.

Remove the grated cheeses from the fridge 30 minutes before cooking, allowing them to come to room temperature.

In a large pasta pot, add 2 quarts/2l of water and 1/2 tablespoon/3g of salt and bring to a boil.

02.

While water comes to a boil, mince the garlic.

 

03.

In a mixing bowl, add ground chicken, egg, breadcrumbs, grated pecorino Romano cheese, and garlic; then add salt and pepper to taste.

04.

Using your hands, gently mix the ingredients until thoroughly combined.

05.

Cook pasta: Measure 1 1/3 cup/110g of dry pasta and add to boiling water. Turn the heat down to a low boil and cook for 6 minutes, then drain the pasta.

06.

While pasta is cooking, dampen your hands and begin to roll the meat mixture into 1-2-inch balls and place on a tray.

07.

Pour the chicken stock into the soup pot, cover and bring to a simmer.

08.

Using a slotted spoon, poach the meatballs in the stock until they float to the surface and are cooked through; approximately 5 to 6 minutes.

09.

Bring the broth back to a simmer, add the shredded chicken breast, diced carrots, celery and onion so that they warm through for about 30 seconds to 1 minute.

10.

Divide the pasta among four warmed bowls. To warm, heat oven to 200°F/100°C and place oven-safe bowls inside for 10 minutes. Use an oven mitt to remove.

11.

Ladle soup over the pasta and garnish with grated Parmigiano Reggiano cheese and parsley. Pass the remaining grated Parmigiano Reggiano around the table so guests can help themselves.

12.

Serve alongside a chilled bottle of S.Pellegrino. Buon appetito!

 

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