September 13, 2010 by Dana
You know those people that like to play games just for the sake of entertainment? People that say “it’s not whether you win or lose, it’s how you play the game.” Or “everyone’s a winner as long as they have fun.” They don’t keep score in Scrabble. They let other people bowl during their turn. They root for players on the opposite team.
Well, those people are just plain crazy. Of course it matters if you win or lose! Why else would you play? My motto is more along the lines of “There’s no crying in baseball!” a la Tom Hanks than “Everyone’s a winner blah blah blah.”
If you couldn’t already tell, I am more than a little competitive. I can turn even the most personal, introspective, or meditative activities into contests.
Like yoga. I love yoga. But I must admit, half the fun is trying to beat the other people in the class. I want to bend farther than the girl next to me. Hold my pose longer than the man in front of me. Keep my leg straighter than the woman behind me. It’s a sickness.
My competitive personality even drove me to start this blog. One day, I was browsing for recipes, and I thought, “I can do this. And I can do it a helluva lot better than some of these people. Just make something good for dinner, take some pics, and write a blurb? How hard is that?”
Turns out it’s not as simple as I thought. But I’ll save that for another post.
The point of this post (and you thought I was just rambling) is that my super competitive nature influences my blog on a daily basis. Because of this personality flaw quirk, I always strive to post the tastiest recipes, the most interesting stories, and the best reviews. And that’s whether I’m competing with 1700+ other food bloggers in Project Food Blog, or if I’m just challenging myself.
I will always challenge myself to bring my readers the very best.
So, in honor of a healthy competitive spirit, I present to you this recipe for Chicken and Ricotta Meatballs in Broth from another woman that’s not afraid of a good challenge: Martha Stewart.
(She also happens to be the only person I would never dream of competing with… I mean, I’m competitive, not masochistic.)
1 lb ground white meat chicken
2 cups part skim ricotta
1/3 cup grated parmesan
1 large egg
1 ½ teaspoons course salt
pinch ground nutmeg
8 cups low sodium chicken broth
1 lemon, zest peeled off in wide strips, plus lemon slices for serving
3 sprigs fresh thyme, or 1 teaspoon dried thyme
1 bag (6 oz) baby spinach
This recipe is so easy to make. Just follow the simple steps below, and a tasty and filling dinner will be ready in less than 30 minutes.
1. In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and nutmeg until thoroughly combined. Refrigerate until ready to use.
2. In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme, and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
In true Martha form, this recipe is perfect. The flavors of the thyme and lemon compliment each other beautifully, and the ricotta keeps the chicken meatballs moist and tender.
The only issue worth noting is that my chicken mixture was very soft, so I wasn’t able to make “balls.” I dropped the mixture into the hot broth, as you would when making dumplings, and ended up with way more than 18… but, believe me, no one was complaining about having more of these yummy meatballs in their bowl!
**By the way – This is my first entry for Project Food Blog. It epitomizes me and my blogging style: a little silly, a little sassy, and a lot tasty. Voting will begin on September 20, so please vote for me then!**