Pork and Ricotta Meatballs in Parmesan Broth
Ingredients
- 1 cup fresh ricotta (8 ounces)
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 large egg
- 1/2 cup dry breadcrumbs
- 1/2 teaspoon grated nutmeg
- Kosher salt
- Pepper
- 1 1/4 pounds ground pork
- 2 tablespoons extra-virgin olive oil
- 1 quart low-sodium chicken broth
- One 3-by-1-inch piece of Parmigiano-Reggiano cheese
- 1 cup thawed frozen peas
- 2 cups baby spinach
- Egg noodles, for serving
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