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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes

Instead of chicken, swap in ground white-meat turkey.

Reviews (2)

88 Ratings
  • 5 star values: 19
  • 4 star values: 40
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
05/27/2010
My husband usually is not a fan of broth soups. This is one he keeps asking me to make again! It's easy,healthy and tasty. Very light.
Rating: Unrated
09/18/2009
I made this today and it was really easy! I made a couple of minor changes though: I used whole milk ricotta and regular chicken broth (not low-sodium), so I didn't add extra salt. Delicious!