Dinner: double dumpling chicken stoup

I am going to start posting recipes that are easy and work for kids. Tonight I made this Rachel Ray stoup (stewy soup). Great for a cold day.

2 TBS EVOO
4 celery ribs - chopped
2 med. onions - chopped
2 medium carrots - chopped
1.5 - 2 store bough shredded carrots
1 bay leaf
salt and pepper
6 cups chicken stock
1 pound ground chicken (I used turkey)
2 cloves garlic, finely chopped or grated
1/4 tsp nutmeg
1 egg
1/2 cup Italian seasoned bread crumbs
1/2 cup grated parmesan
1 package fresh gnocchi
1 cup frozen peas
crusty garlic bread for mopping

Heat the EVOO in a soup pot over medium to medium-hight heat. Add the veggies, sason with salt and pepper and cook for 5 minutes. Add the stock, cover and bring to a gentle boil.

While the stock heats, place the chicken in a bowl and season with salt and pepper. Add the garlic, nutmeg, egg, bread crumbs, and cheese. Combine the mixture and roll into walnut-size meatballs and add to the soup. Cook for 2-4 minutes, then add the gnocchi to the pot and cook for 5 minutes longer, or until they float. Add the peas and cook for 2 minutes longer. Turn the heat off and allow it to stand for 5 minutes to cool and thicken. We had with crusty garlic bread and a salad. Yummy.