Chicken Polpette in Light Herb Broth with Spring Vegetables
This chicken polpette in a delicate herb broth is the kind of dish that feels both nourishing and refined. Tender, ricotta-enriched meatballs are gently simmered alongside spring vegetables like sweet peas, earthy mushrooms, and crisp asparagus. Finished with fresh herbs and optional chive blossoms, it’s a light yet deeply satisfying meal that works beautifully for weeknights or casual entertaining.
TYield
Serves 4
Time
45 minutes
Ingredients
Chicken Polpette
1 lb (450g) ground chicken (preferably thigh meat)
1/3 cup ricotta
1/3 cup grated Parmesan
1/3 cup breadcrumbs (panko or fresh)
1 egg
2 tbsp finely chopped parsley
1 tbsp finely chopped chives
1 small garlic clove, minced
Zest of 1/2 lemon
Salt and black pepper
Olive oil (for cooking)
Herb Broth
6 cups chicken stock (good-quality or homemade)
1 small shallot, thinly sliced
1 garlic clove, lightly crushed
1 strip lemon peel
2–3 sprigs thyme
1 tbsp olive oil
Salt to taste
Vegetables & Garnish
1 cup peas (fresh or frozen)
1 bunch of asparagus, trimmed and cut into 2-inch pieces
1 cup mushrooms (shiitake or cremini), sliced
Fresh herbs (parsley or chives)
Chive blossoms (optional)
Lemon juice (to finish)
Instructions
1. Prepare the Polpette
In a large bowl, gently mix the ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, chives, garlic, lemon zest, salt, and pepper until just combined.
Form into small meatballs (about golf-ball size).
Heat a drizzle of olive oil in a skillet over medium heat. Lightly brown the polpette on all sides. They do not need to be fully cooked at this stage. Set aside.
2. Build the Broth
In a large pot, heat olive oil over medium-low heat. Add shallots and garlic, cooking until soft and fragrant without browning.
Pour in the chicken stock. Add thyme and lemon peel. Bring to a gentle simmer and cook for 10–15 minutes to infuse.
3. Cook the Vegetables
Add mushrooms to the broth and simmer for 5 minutes.
Add asparagus and cook for 2–3 minutes until just tender.
Add peas and cook for 1–2 minutes.
4. Finish the Dish
Gently add the browned polpette to the broth. Simmer for 8–10 minutes until fully cooked through.
Remove thyme stems and lemon peel.
Taste and adjust seasoning with salt and a squeeze of lemon juice.
To Serve
Ladle into bowls, ensuring each serving has broth, vegetables, and several polpette.
Finish with fresh herbs, chive blossoms (if using), and a drizzle of olive oil.
Notes
For extra tenderness, avoid overmixing the polpette mixture.
Keep the broth at a gentle simmer to maintain clarity.
Seasonal substitutions like spinach, leeks, or zucchini work well.
