Pork-and-Ricotta Meatballs in Parmesan Broth Recipe

Name: Pork-and-Ricotta Meatballs in Parmesan Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh ricotta (8 ounces); 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish; 1 large egg; 1/2 cup dry breadcrumbs; 1/2 teaspoon grated nutmeg; Kosher salt; Pepper; 1 1/4 pounds ground pork; 2 tablespoons extra-virgin olive oil; 1 quart low-sodium chicken broth; One 3-by-1-inch piece of Parmigiano-Reggiano cheese; 1 cup thawed frozen peas; 2 cups baby spinach; Egg noodles, for serving

Servings: persons

1 cup fresh ricotta (8 ounces)
1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
1/2 cup dry breadcrumbs
1/2 teaspoon grated nutmeg
Kosher salt
Pepper
1 1/4 pounds ground pork
2 tablespoons extra-virgin olive oil
1 quart low-sodium chicken broth
One 3-by-1-inch piece of Parmigiano-Reggiano cheese
1 cup thawed frozen peas
2 cups baby spinach
Egg noodles, for serving

1
In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup of water.
2
Add the pork and combine.
3
Form into 12 meatballs.
4
In a large enameled cast-iron casserole, heat the olive oil.
5
Add the meatballs and cook over moderate heat, turning, until golden all over, about 10 minutes.
6
Stir in the broth and the piece of cheese.
7
Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes.
8
Stir in the peas and spinach, season with salt and pepper and simmer until the peas are warmed through.
9
In shallow bowls, spoon the meatballs and broth over egg noodles.
10
Garnish with grated Parmigiano and serve.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 cup fresh ricotta (8 ounces), 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish, 1 large egg, 1/2 cup dry breadcrumbs, and more.

Yes, Pork-and-Ricotta Meatballs in Parmesan 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.

Pork-and-Ricotta Meatballs in Parmesan Broth

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