Lemony Chicken-Feta Meatball Soup With Spinach

Lemony Chicken-Feta Meatball Soup With Spinach

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.

Ingredients

  • ground chicken or turkey

    preferably dark meat

    1 lb
  • crumbled feta
    ½ c
  • old-fashioned rolled oats
    ¾ c
  • red onion

    halved, 1/2 diced, and 1/2 grated, then squeezed with a paper towel to remove excess liquid

    1 small
  • packed cup fresh dill leaves and fine stems

    finely chopped

    ⅓
  • ground cumin
    1 tbsp
  • plus 1 tablespoon ground turmeric
    ½ tsp
  • kosher salt and black pepper
  • olive oil
    3 tbsp
  • red-pepper flakes

    plus more for serving

    ½ tsp
  • low-sodium chicken broth or water
    4 c
  • packed cups baby spinach

    about 5 ounces

    4
  • lemons

    1 juiced and 1 cut into wedges for serving

    2

Directions

  1. 1

    In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)

  2. 2

    Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that’s OK.) Cook until browned on two sides, 5 to 7 minutes total.

  3. 3

    Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.

  4. 4

    Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.

Lemony Chicken-Feta Meatball Soup With Spinach

Lemony Chicken-Feta Meatball Soup With Spinach

5.0(7.0k)426 cal

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About this Recipe

Craving a comforting yet light meal that truly satisfies? This Lemony Chicken-Feta Meatball Soup with Spinach delivers a vibrant, flavorful experience, perfect for any weeknight or a cozy weekend lunch.

Why This Recipe Works

The magic in this soup lies in the rolled oats, which do double duty: they create remarkably light and tender chicken meatballs, and an extra half-cup simmers in the broth to give it a wonderfully pleasant, subtly thickened texture. This unique technique, combined with the brightness of lemon and the savory notes of feta and fresh dill, elevates a simple chicken soup into something truly special.

What to Expect

You'll discover tender, juicy chicken meatballs, remarkably light thanks to the unexpected inclusion of rolled oats, each bite infused with the tangy creaminess of feta and the herbaceous freshness of dill. These savory morsels swim in a golden, lemony broth, brightened by a generous amount of tender baby spinach that wilts beautifully into the soup. The subtle warmth from ground cumin and a hint of turmeric adds an earthy depth, while the option for red-pepper flakes allows you to tailor a gentle, warming kick. It’s a soup that feels both incredibly nourishing and surprisingly light, making it a versatile choice for a wholesome lunch or a comforting dinner.

Customization & Variations

This adaptable recipe invites you to make it your own. Feel free to swap ground chicken for ground turkey if that's what you have on hand, with dark meat providing the most flavor. For those who enjoy a little extra heat, increase the red-pepper flakes, or omit them entirely if you prefer a milder flavor. A pinch more dill at the end can also amplify its fresh aroma.

Serving & Context

This delightful Lemony Chicken-Feta Meatball Soup with Spinach is ideal for a satisfying lunch or a light, flavorful dinner. Serve it with extra lemon wedges on the side, allowing everyone to add a final squeeze of bright citrus to truly awaken the flavors.

Frequently Asked Questions