When the weather starts to cool down, I always find myself craving something warm and comforting. Soups and stews become staples in my kitchen, and one of my favorite go-to recipes is chicken ricotta meatballs in a flavorful broth. This dish is lighter than traditional meatball soups but doesn’t skimp on flavor. The chicken and ricotta combination results in tender, melt-in-your-mouth meatballs that are perfect for a cozy night in.
Introduction
Chicken ricotta meatballs in broth offer a refreshing twist on the classic beef or pork meatball soup. The chicken provides a leaner option, while the ricotta cheese adds a creaminess that keeps the meatballs moist and tender. Unlike heavier meatballs, these are delicate and light, making them ideal for a soup that feels indulgent yet won’t weigh you down.
What I love most about this recipe is its simplicity. You don’t need a ton of ingredients, and the process is straightforward. Despite its simplicity, the end result is a rich, savory broth filled with tender meatballs that make you feel like you’ve been transported to a cozy Italian kitchen. Whether you’re making this for a weeknight dinner or a casual gathering, it’s a dish that’s sure to impress.
Recipe Card
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
For the Meatballs:
- 1 lb (450g) ground chicken
- ½ cup (125g) ricotta cheese
- ¼ cup (30g) grated Parmesan cheese
- 1 large egg
- 1 garlic clove, minced
- ¼ cup (30g) breadcrumbs (regular or gluten-free)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Broth:
- 6 cups (1.5 liters) chicken broth (preferably homemade or low-sodium)
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- Optional: 1 cup (150g) small pasta like ditalini or orzo
Instructions:
- Prepare the Meatballs:
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, minced garlic, breadcrumbs, parsley, salt, and pepper.
- Mix the ingredients gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on a plate. You should get around 20-24 meatballs.
- Cook the Broth:
- In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, add the bay leaf and thyme, and bring the mixture to a gentle boil.
- Add the Meatballs to the Broth:
- Once the broth is simmering, carefully drop the meatballs into the pot one at a time.
- Reduce the heat to low, cover the pot, and let the meatballs cook in the simmering broth for about 15-20 minutes, or until they are cooked through.
- If you’re adding pasta, stir it into the soup during the last 10 minutes of cooking.
- Season and Serve:
- Taste the broth and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls, ensuring each serving gets a good mix of meatballs, vegetables, and broth.
- Garnish with fresh parsley or basil, and serve with crusty bread on the side.
Cooking Tips & Serving Suggestions
Tips for Perfect Meatballs:
- Avoid Overmixing: The key to tender meatballs is to mix the ingredients just until they’re combined. Overmixing can result in tough meatballs.
- Chill the Mixture: If the mixture feels too soft to form into balls, pop it in the fridge for 10-15 minutes to firm up slightly.
- Test a Meatball: If you’re unsure about the seasoning, cook a small test meatball in the broth and adjust the seasoning as needed before cooking the rest.
Broth Variations:
- Tomato-Based Broth: For a heartier version, add a can of crushed tomatoes to the broth and simmer until the flavors meld together.
- Vegetable Broth: If you want a vegetarian option (minus the meatballs), you can easily swap the chicken broth for vegetable broth. The meatballs will still infuse the broth with plenty of flavor.
- Add Greens: Stir in some fresh spinach or kale during the last few minutes of cooking for added color and nutrition.
Serving Suggestions:
- Crusty Bread: This soup is perfect for sopping up with some warm, crusty bread. You could even toast the bread with a bit of garlic and olive oil for extra flavor.
- Fresh Herbs: A sprinkle of fresh herbs like parsley or basil adds a burst of freshness to each bowl.
- Parmesan Cheese: A bit of freshly grated Parmesan on top of the soup adds a nice umami flavor that complements the meatballs.
Nutritional Information
For those interested in the nutritional breakdown, here’s an estimate per serving (assuming 6 servings):
- Calories: 320
- Fat: 14g
- Carbohydrates: 20g
- Protein: 28g
- Fiber: 3g
- Sugar: 4g
This dish is not only flavorful but also a good source of lean protein and vegetables, making it a balanced meal option.
Conclusion
There’s something so satisfying about a bowl of soup that’s both light and hearty, and this chicken ricotta meatball soup is just that. The meatballs are incredibly tender, thanks to the ricotta, and the broth is rich with the flavors of slow-simmered vegetables and herbs. It’s a dish that’s both comforting and nourishing, perfect for a cozy night at home.
I’ve made this soup countless times, and it’s always a hit with family and friends. The best part is that it’s easy enough to whip up on a weeknight, yet special enough to serve to guests. I hope you give this recipe a try and enjoy it as much as I do!
FAQs
Q: Can I freeze the soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.
Q: What other meats can I use for the meatballs?
A: If you prefer, you can substitute ground turkey or pork for the chicken. Just keep in mind that different meats will change the flavor slightly.
Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh ones, but remember that dried herbs are more potent. Use about one-third of the amount if substituting.
Q: Is there a way to make this soup dairy-free?
A: Absolutely! You can replace the ricotta with a dairy-free alternative like almond ricotta, or omit it entirely and add an extra tablespoon of breadcrumbs to help bind the meatballs.
Q: Can I add vegetables to the meatballs?
A: You can! Finely grated zucchini or carrots would work well in the meatballs and add extra moisture. Just be sure to squeeze out any excess liquid before adding them to the mixture.