Turkey and ricotta mini meatballs in broth with vegetables and bread

Ingredients

For 1 serving

• Ground turkey130 g
• Part-skim ricotta30 g
• Parmigiano Reggiano8 g
• Breadcrumbs10 g
• Chicken broth350 ml
• Carrots80 g
• Spinach100 g
• Whole wheat bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Grate the Parmigiano Reggiano. In a bowl mix the turkey mince with the ricotta, Parmigiano, breadcrumbs, salt and pepper until it holds together; with wet hands shape it into small meatballs about 2 cm across.
2. Peel the carrots and cut them into roughly 1 cm dice. Bring the chicken stock to the boil in a pan, add the carrots and cook over medium heat for 8 minutes.
3. Lower the heat until the stock barely simmers, as a hard boil would break them, add the meatballs and cook for 8 minutes, until they float and are firm.
4. Meanwhile wash the spinach well; add it to the stock and cook for 2 minutes, until wilted. Taste and adjust the salt.
5. Toast the wholemeal bread for 2 minutes, until crisp, and serve it with the meatballs in broth in a bowl.