Chicken and Ricotta Meatball Soup
A one-pot soup that is a welcome treat anytime throughout the year. Just add some sourdough bread on the side for a complete and comforting meal.
Chicken and Ricotta Meatball Soup
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
- 1/2 Pound Orzo Pasta
Instructions
- 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. Add orzo to the broth. 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.
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