1. Heat EVOO in soup pot over medium to medium-high heat.

2. Add the celery, onions, carrots, and bay leaf. Season with salt and cook for 5 minutes.

3. Add the stock, cover, and bring to a gentle boil.

4. Place chicken in a bowl and season with salt. Add the garlic, nutmeg, egg, bread crumbs, and cheese.

5. Combine with your hands then roll into walnut sized meatballs.

6. Add meatballs to the soup and cook for 3-4 minutes.

7. Add the gnocchi to the pot and cook for 5 minutes or until they float to the top.

8. Add the peas and parsley and cook for 2 minutes.

9. Turn off the heat and leave to stand on the stovetop for 5 minutes to cool and thicken.

10. Discard the bay leaf, ladle into bowl, and serve with crusty bread.