Summer Vegetable Soup With Pork and Ricotta Meatballs

soup-pork-ricotta-meatballs
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Fat 20 g (10 g saturated fat)
    • Cholesterol 205 mg
    • Sodium 1020 mg
    • Protein 49 g
    • Carbohydrate 13 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 526 mg

Heat broiler. Line a rimmed baking sheet with foil.

Combine the eggs, ricotta, Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 2 tablespoons each). Broil on the prepared baking sheet, turning once, until browned and partly cooked through, 6 to 8 minutes.

Meanwhile, bring the chicken broth to a simmer over medium-high heat. Add the green beans and squash and cook just until crisp-tender, 8 to 10 minutes. Add the meatballs and simmer until cooked through, 3 to 5 minutes. Stir in the spinach just until wilted.

Ingredients

  1. Check 2 large eggs
  2. Check 1/2 cup ricotta
  3. Check 2 ounces Parmesan, grated (about 1/2 cup)
  4. Check Kosher salt and black pepper
  5. Check 1 pound ground pork
  6. Check 4 cups low-sodium chicken broth
  7. Check 1/2 pound green beans, trimmed and chopped
  8. Check 1 yellow squash, chopped
  9. Check 1 small bunch spinach, thick stems removed and leaves chopped
  10. Check Pesto, for serving

Directions

  1. Heat broiler. Line a rimmed baking sheet with foil.
  2. Combine the eggs, ricotta, Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 2 tablespoons each). Broil on the prepared baking sheet, turning once, until browned and partly cooked through, 6 to 8 minutes.
  3. Meanwhile, bring the chicken broth to a simmer over medium-high heat. Add the green beans and squash and cook just until crisp-tender, 8 to 10 minutes. Add the meatballs and simmer until cooked through, 3 to 5 minutes. Stir in the spinach just until wilted.
  4. Serve drizzled with the pesto.