Turkey Ricotta Meatballs In Broth

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

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)

Recipe

• 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).