Polpette Di Pollo in Brodo(Chicken Balls in Soup)

These Italian chicken meatballs float in a clear, steaming broth like tiny dumplings. Ground chicken mixed with crumbled whole grain bread, Parmesan, lemon zest, garlic, and a whisper of nutmeg gives each walnut-sized ball a delicate, almost fluffy texture.

The meatballs poach directly in the broth instead of being browned first, which keeps them tender and light rather than crusty. Six to seven minutes of gentle simmering is all they need. Overcook them and they turn dense.

Lemon zest in the meatball mixture is the ingredient that lifts this from simple to special. It brightens the whole bowl and plays off the savory Parmesan in a way that’s distinctly Italian. A final sprinkle of grated Parmesan and chopped parsley at the table finishes each serving.

Pro Tips

• Form the balls walnut-sized and keep them consistent so they cook at the same rate
• Bring the broth to a full boil before dropping in the meatballs, then immediately reduce to a simmer
• Don’t overcook. 6 to 7 minutes keeps them tender. They’ll get rubbery if left simmering too long
• Use the best chicken broth you can get. Homemade makes a noticeable difference in this simple soup

Variations

• Swap ground chicken for lean ground turkey as the recipe suggests
• Add a handful of small pasta like acini di pepe or orzo to the broth for a heartier bowl
• Stir in baby spinach leaves during the last minute of cooking for color and greens