Lemony Chicken-Feta Meatball Soup With Spinach
, 4 servings
Dill-and-feta chicken meatballs browned in turmeric-spiced onions, then simmered in oat-thickened broth with spinach and lemon.
| 450 g ground chicken or turkey, preferably dark meat | Mix gently, shape ~25 balls | Add meatballs, brown 5-7 min | Add broth & oats, simmer 4 min | Stir in spinach & lemon juice, 2 min | Top with dill & pepper, serve with lemon | |
| 75 g crumbled feta | ||||||
| 25 g old-fashioned rolled oats (for the meatballs) | ||||||
| 1/2 small red onion, grated, squeezed dry | ||||||
| 1/3 packed cup / 15 g fresh dill, chopped, minus 2 tbsp (for the meatballs) | ||||||
| 1 tbsp ground cumin | ||||||
| 1/2 tsp ground turmeric (for the meatballs) | ||||||
| 1 tsp kosher salt (for the meatballs) | ||||||
| 45 ml olive oil | Soften onion in oil, 2 min | Stir in turmeric & pepper flakes, 30 sec | ||||
| 1/2 small red onion, diced | ||||||
| kosher salt (for the onion) | ||||||
| 1 tbsp ground turmeric (for the pot) | ||||||
| 1/2 tsp red-pepper flakes, plus more for serving | ||||||
| 950 ml low-sodium chicken broth or water | ||||||
| 45 g old-fashioned rolled oats (for the broth) | ||||||
| kosher salt (for the broth) | ||||||
| baby spinach (about 140 g) | ||||||
| juice of 1 lemon | ||||||
| 2 tbsp chopped fresh dill (reserved, for garnish) | ||||||
| black pepper, for serving | ||||||
| 1 lemon, cut into wedges, for serving |
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