Chicken meatballs with ricotta

Description

Using a special knife, zest the lemon to create wide strips. Set aside the remaining lemon for garnish. In a large bowl, mix the chicken with ricotta cheese, Parmesan cheese, egg, salt, and a pinch of nutmeg. Chill. In a large pot, combine the broth, lemon zest, and thyme, and bring to a boil. Using large spoons, shape the mixture into 18 meatballs. Add the meatballs to the broth. Cook until the meatballs float to the surface, 10 to 12 minutes. Just before serving, add spinach to the broth. Serve the soup with lemon slices.

Instructions