Martha had this recipe on her show today and I just thought it sounded so good and healthy that I wanted to share it.
Chicken and Ricotta meatballs in broth
Ingredients
1 pound ground white-meat chicken
2 cups part-skim ricotta
1/3 cup grated Parmesan
1 large egg
1 1/2 teaspoons coarse salt
Ground nutmeg
8 cups (64 ounces) low-sodium chicken broth
1 lemon, zest peeled off in wide strips, plus lemon slices for serving
3 sprigs fresh thyme
1 bag (6 ounces) baby spinach
Directions
In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
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. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Ingredients1 pound ground white-meat chicken
2 cups part-skim ricotta
1/3 cup grated Parmesan
1 large egg
1 1/2 teaspoons coarse salt
Ground nutmeg
8 cups (64 ounces) low-sodium chicken broth
1 lemon, zest peeled off in wide strips, plus lemon slices for serving
3 sprigs fresh thyme
1 bag (6 ounces) baby spinach
Directions
In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
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. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
You could easily modify this to include whole wheat pasta, or something else.
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