I adore a brothy soup, especially one with a generous splash of lemon to brighten things up – and Yasmin Fahr’s Lemony Chicken-Feta Meatball Soup with Spinach is my latest obsession!
Yasmin’s genius move is using old-fashioned rolled oats both in the meatballs to keep them tender and in the broth to give it body. She flavors the chicken meatballs with salty feta, red onion, dill, cumin, and turmeric, then browns them before simmering gently in a savory broth of chicken stock, red pepper flakes, turmeric, and diced red onion.
A squeeze of fresh lemon juice and a handful of spinach added at the end complete the dish, cooking just until the greens wilt.
It’s comforting, vibrant, and perfect for these spring evenings when you’re craving something hearty yet fresh.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Chicken broth
Pricey Ingredients: —
Hard-to-find: —
Recipe on NYTCooking.com
