Turkey Ricotta Meatballs in Broth

adapted from a Martha Stewart recipe

• Ready In: 30 mins
• Serves: 4-6
• Yields: 18-36 lg-sm meatballs

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

1. 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).
2. In a large pot, combine broth, zest and thyme - simmer.
3. 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.
4. Carefully drop meatballs into broth and simmer until meatballs float and are cooked through, approx 10-12 minutes.
5. Just before you are ready to serve, toss in spinach and let it wilt.
6. Can garnish with slices of lemon.
7. Optional additions for meatballs (may need to omit nutmeg depending on spice variations) - minced onion, minced garlic, various herbs to taste.
8. Optional additions for broth - cooked rice or pasta, julienne vegs (i.e. carrots, peppers).