Chicken-and-Ricotta Meatballs in Broth

• 1 lb. ground white-meat chicken
• 2 c. part-skim ricotta
• 13 c. grated Parmesan
• 1 1/2 tsp. Coarse salt
• 8 c. low-sodium chicken broth
• 1 bag baby spinach
• 1 large egg
• ground nutmeg
• 1 lemon
• Lemon slices
• 3 sprig fresh thyme

1. In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined.
2. Refrigerate until ready to use.
3. In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer.
4. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs).
5. Simmer gently until meatballs float and are cooked through, 10 to 12 minutes.
6. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
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ground whitemeat, ricotta, parmesan, salt, chicken broth, baby spinach, egg, ground nutmeg, lemon, lemon slices, thyme

Taken from www.delish.com/recipefinder/chicken-ricotta-meatballs-broth-recipe-mslo0212 (may not work)