April 8th, 2012
Photography by Michael Alberstat Food Styling by Sue Henderson
Combine all ingredients, except olive oil, until well mixed.
Roll mixture into meatballs the size of a quarter and place on parchment-lined tray in a single layer.
Refrigerate meatballs for 2 hours before cooking.
Fry meatballs in olive oil until golden brown.
Set aside on paper towels.
Sweat celery in olive oil over medium heat until translucent. Set aside.
Whisk eggs and milk together.
Toss croutons in egg/milk mixture.
Fry croutons in a 10-inch sauté pan in 1/4 inch of olive oil. Drain on paper towel and set aside.
In six shallow soup bowls, divide the celery, croutons and meatballs, and ladle in 6-8 ounces hot chicken broth.
Sprinkle each with 1 teaspoon parsley and 1 tablespoon grated Parmesan cheese.
Nutrients per serving: 366 calories,19 g fat, 31 g protein, 14 g carbohydrates, 2 g fibre.