Chicken-and-Ricotta Meatballs in Broth Recipe

Name: Chicken-and-Ricotta Meatballs in Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground white-meat chicken; 2 c. part-skim ricotta; 13 c. grated Parmesan; 1 1/2 tsp. Coarse salt; 8 c. low-sodium chicken broth; 1 bag baby spinach; 1 large egg; ground nutmeg; 1 lemon; Lemon slices; 3 sprig fresh thyme

Servings: persons

1
In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined.
2
Refrigerate until ready to use.
3
In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer.
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
Simmer gently until meatballs float and are cooked through, 10 to 12 minutes.
6
Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
7
Looking for recipes like this one?
8
Try our best meatball recipes, ground beef recipes, or meatloaf recipes.

4602

kcal

Calories

268

Fat

Carbs

498

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. ground white-meat chicken, 2 c. part-skim ricotta, 13 c. grated Parmesan, 1 1/2 tsp. Coarse salt, and more.

Yes, Chicken-and-Ricotta Meatballs in Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-and-Ricotta Meatballs in Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions