Chicken-and-Ricotta Meatballs in Broth

Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes.

Step 3

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

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