Sunday, September 13, 2015

Recipe: Pork-and-Ricotta Meatballs in Parmesan Broth

Pork-and-Ricotta Meatballs in Parmesan Broth
Food and Wine Magazine, March 2015, p. 101
4 stars

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

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