Ingredients
1 lb. ground white-meat chicken
2 c. part-skim ricotta
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
Preparation
Step 1In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.Step 2In 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. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices. Looking for recipes like this one? Try our best meatball recipes, ground beef recipes, or meatloaf recipes.
