Pork-and-Ricotta Meatballs in Parmesan Broth
Food and Wine Magazine, March 2015, p. 101
Hearty and quick weekday meal that is so flavorful and will make your house smell wonderful.
Ingredients: ground pork, frozen peas, baby spinach, egg noodles, chicken broth, ricotta, Parmigiano-Reggiano, egg, breadcrumbs, nutmeg, extra-virgin olive oil Kosher salt, pepper
- Spinach wilts down to almost nothing, so we used almost 3/4 lb spinach (much more than what the recipe calls for)
- You probably will have leftovers, so definitely keep the egg noodles separate so that they don't get soggy -- don't cook the egg noodles in the soup