| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Ground chicken |
| 3 |
tb |
Minced fresh parsley leaves |
| 1 |
ts |
Worcestershire sauce; (preferably |
|
|
; white-wine) |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Crumbled dried sage |
| 1/3 |
c |
Thinly sliced white part of scallion plus |
|
|
; 1/3 cup thinly slicedgreen part of |
|
|
; scallion |
| 1 |
tb |
Unsalted butter |
| 1/4 |
c |
Dry white wine |
| 4 |
c |
Chicken broth |
| 2 |
oz |
Snow peas; cut into 1/2-inch |
|
|
; pieces (about 1/2 |
|
|
; cup |
INSTRUCTIONS
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.
Serves 2.
Gourmet April 1991
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