Delicious. Warm and satisfying.
In a large bowl, mix together turkey, ricotta, Parmesan, egg and salt until thoroughly combined.
In a large Dutch oven, combine broth, lemon zest, and tarragon and bring to a simmer.
Using a spring-loaded 1/4-cup scoop, drop meatball mixture into broth. You should have about 18 meatballs.
Simmer gently until meatballs float and are cooking through--about 10-12 minutes. Right before serving, add spinach and let wilt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 6 | ||
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Calories: 246 | ||
Calories from Fat: 98 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 2051mg | 71 % | |
Potassium 591.4mg | 16 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 5.3g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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