CHICKEN DUMPLING AND NOODLE STOUP

Chicken Dumpling and Noodle Stoup image

Yield 4 servings

Number Of Ingredients 17

Salt
1/2 pound short-cut pasta, such as ditalini or penne
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 large yellow onion, 3/4 of it thinly sliced, 1/4 of it grated
1/4 teaspoon red pepper flakes, a couple of pinches
3 garlic cloves, chopped
Black pepper
5 cups chicken stock
1 package ground chicken breast meat
1 cup fresh basil, 20 leaves, chopped
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
1 egg white
Zest of 1 lemon
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, a couple of handfuls, plus some to pass at the table
1 pint grape tomatoes
1 12-ounce sack triple-washed baby spinach
1/4 cup store-bought pesto

Steps:

Bring a medium pot of water to a boil, salt it, and cook the pasta just shy of al dente-about 5 minutes. Drain and reserve.
While the pasta works, preheat a large soup pot with the oil over medium-high heat. Add the sliced onion, red pepper flakes, garlic, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, until the onions are tender and golden. Add the chicken stock and bring it up to a boil, then turn down the heat to medium low and simmer while you make the chicken dumplings.
In a mixing bowl, combine the ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese, and a little salt and pepper. Mix well. Using a serving spoon, scoop out a walnut-size spoonful of the chicken mixture, then use a second serving spoon to push the chicken mixture off the first spoon into the simmering stock. Repeat this with the rest of the chicken mixture, working as quickly as you can to get all the balls into the stock. Shake the pan in order to settle the chicken dumplings into the stock. Cover and cook the dumplings for 5 minutes. Add the tomatoes, pasta, and spinach to the soup and cook for 2 minutes more. Ladle the soup into serving bowls and top each bowl with a dollop of the pesto and more grated cheese.