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Turkey Ricotta Meatballs in Broth

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“adapted from a Martha Stewart recipe”
READY IN:
30mins
SERVES:
4-6
YIELD:
18-36 lg-sm meatballs
UNITS:
US

Ingredients Nutrition

Directions

  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).

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