Turkey Ricotta Meatballs in Broth
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
18-36 lg-sm meatballs
- Serves:
- 4-6
ingredients
- 1 lb ground turkey
- 2 cups part-skim ricotta cheese
- 1⁄3 cup parmesan cheese
- 1 egg
- 1 1⁄2 teaspoons salt
- 1 pinch ground nutmeg
- 8 cups chicken broth
- 1 lemon, wide strips of zest peeled off (plus slices for serving) (optional)
- 3 sprigs thyme
- 6 ounces fresh spinach (or another dark leafy green)
directions
- Mix the first 6 ingredients thoroughly and refrigerate until ready to use. (*I have made meatball mixture ahead and kept in a tightly sealed container until dinner time, could possibly scoop and freeze meatballs and keep in freezer for single portion of soup - have not tried yet).
- In a large pot, combine broth, zest and thyme - simmer.
- Either use a regular sized cookie scoop (~1/4c) or a small sized cookie scoop (~2 tbs) to make meatballs - alternatively you can scoop with tablespoons, measuring cups, whatever you have on hand.
- Carefully drop meatballs into broth and simmer until meatballs float and are cooked through, approx 10-12 minutes.
- Just before you are ready to serve, toss in spinach and let it wilt.
- Can garnish with slices of lemon.
- Optional additions for meatballs (may need to omit nutmeg depending on spice variations) - minced onion, minced garlic, various herbs to taste.
- Optional additions for broth - cooked rice or pasta, julienne vegs (i.e. carrots, peppers).
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