Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 pound ground chicken
3 tablespoons minced fresh parsley leaves
1 teaspoon Worcestershire sauce (preferably white-wine)
1/2 teaspoon salt
1/8 teaspoon crumbled dried sage
1/3 cup thinly sliced white part of scallion plus 1/3 cup thinly sliced green part of scallion
1 tablespoon unsalted butter
1/4 cup dry white wine
4 cups chicken broth
2 ounces snow peas, cut into 1/2-inch pieces (about 1/2 cup
Preparation
In a bowl combine well the chicken, the parsley, the Worcestershire sauce, the salt, the sage, and pepper to taste and form the mixture into 1-inch balls. In a large saucepan cook the white part of the scallion in the butter over moderately low heat until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth, bring the liquid to a boil, and add the meatballs and the snow peas. Simmer the soup, covered, for 5 minutes, or until the meatballs are cooked through, and stir in the green part of the scallion and salt and pepper to taste.
