Chicken And Ricotta Meatballs In Broth Food

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CHICKEN-AND-RICOTTA MEATBALLS IN BROTH



Chicken-and-Ricotta Meatballs in Broth image

Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 10

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

Steps:

  • 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. 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.

Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g

CHICKEN MEATBALLS WITH HOMEMADE RICOTTA



Chicken Meatballs with Homemade Ricotta image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 to 8 appetizer servings

Number Of Ingredients 18

2 pounds ground chicken (white and dark meat)
2 cups breadcrumbs
1 roasted red pepper, minced
1/4 cup buttermilk
1 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 tablespoon dried thyme
10 fresh basil leaves, minced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 pinch crushed red pepper flakes
Oil, for greasing the baking sheet
1/2 gallon whole milk
1 quart buttermilk
1 quart heavy cream
1 tablespoon salt
Homemade or store-bought tomato sauce, for serving

Steps:

  • For the meatballs: Preheat oven to 350 degrees F.
  • Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.
  • Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.
  • For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.
  • Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.
  • Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta.

CHICKEN, LEMON & RICOTTA MEATBALLS WITH LINGUINE



Chicken, lemon & ricotta meatballs with linguine image

Flavour-packed, easy to make and nutritious - our zesty chicken meatballs tick all the boxes for a family meal

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 40m

Number Of Ingredients 11

2 chicken breasts
2 lemons, zested
200g ricotta
3 tbsp parsley, chopped
150g fresh breadcrumbs
100ml milk, plus 2 tbsp
1 medium egg, beaten
25g plain flour, for dusting
1 tbsp olive oil
300g linguine
320g green beans, trimmed and halved

Steps:

  • Cut the chicken into very small pieces using a sharp knife. You can use a food processor, but pulse so it doesn't turn into a paste. Put in a bowl and add half the lemon zest, half the ricotta, half the parsley, the breadcrumbs and mix together. Add the 2 tbsp milk, the egg and a good pinch of seasoning. Mix again.
  • Dust a plate lightly with flour. Wet your hands, take a golf ball-sized piece of the meatball mixture and roll into a ball. Set on the floured plate and repeat until all the mixture has been used up.
  • Heat a heavy-based frying pan over a medium heat, add the oil, then the meatballs, ensuring they don't touch each other. Cook for 10-15 mins, turning so they brown on all sides. Transfer to a plate.
  • Meanwhile, heat a large pan of salted water and add the linguine. Cook following pack instructions, and 3 mins before the end of the cooking time, add the green beans. Drain, saving the pasta water. Rinse the linguine and beans under cool water to stop them cooking further.
  • Add the remaining ricotta to the frying pan, breaking it up as much as possible. Pour in the 100ml milk and 2 tbsp of reserved pasta water, then cook down to thicken slightly for a couple of minutes. Add the pasta, beans and remaining lemon zest and parsley. Season to taste, mix in the meatballs and serve.

Nutrition Facts : Calories 628 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium

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  • 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.
  • Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs).


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