Chicken-and-Ricotta Meatballs in Broth

1. 1

   In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined.

2. 2

   Refrigerate until ready to use.

3. 3

   In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer.

4. 4

   Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs).

5. 5

   Simmer gently until meatballs float and are cooked through, 10 to 12 minutes.

6. 6

   Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.

7. 7

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8. 8

   Try our best meatball recipes, ground beef recipes, or meatloaf recipes.

* Per serving · 4 servings · Values may vary.

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