Tuesday, December 9, 2014

Chicken & Ricotta Meatballs in Broth with Baby Spinach & Lemon

Mix Ricotta, one egg, and 1 pound ground chicken with a handful of shredded Parmesan & a few pinches of salt in a medium sized bowl.

Place 1 and a half quarts of Chicken Broth into a large pot with lemon zest from one lemon, a spoonful of lemon juice and fresh thyme to taste. I added a little diced garlic (2 cloves) & one red chili pepper, but that's optional. Spoon balls (scoops the size of a large serving spoon) of the chicken mixture into the broth and cook for about 12 minutes. Add baby spinach & lemon juice to taste before serving. Enjoy xx

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