This hearty and refreshing lemony chicken meatball soup is a balance of comfort and lightness. Rolled oats replace traditional breadcrumbs, creating tender meatballs made with ground chicken, Parmesan cheese, and fresh dill. A half-cup of oats is also simmered into the broth, giving it a rich texture and subtle thickness. Packed with vibrant spinach and brightened with the addition of lemon, this soup is a tasty and versatile choice for lunch or dinner.
Ingredients
- 1 pound ground chicken
- ½ cup parmesan
- ¾ cup old-fashioned rolled oats can use gluten free oats
- 1 small onion ½ diced, and ½ grated,
- ⅓ packed cup fresh dill leaves and fine stems finely chopped
- 1 tablespoon ground cumin
- 1.5 teaspoon turmeric divided
- Kosher salt and black pepper
- 3 tablespoons olive oil
- ½ teaspoon red-pepper flakes
- 4 cups low-sodium chicken broth or water
- 4 packed cups baby spinach about 5 ounces
- 2 lemons 1 juiced and 1 cut into wedges for serving
Instructions
- In a medium bowl, add the chicken, parmesan, ¼ cup oats, grated onion, dill, cumin, ½ teaspoon turmeric, and 1 teaspoon salt. Shape the meat into small balls, about 2 inches.
- Heat the oil in a dutch oven over medium heat until shimmering. Add the diced onion, season with salt, and cook until it softens, about 2 minutes, stirring occasionally. Add the remaining 1 teaspoon turmeric and the red pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides, then add the meatballs. Cook 5-7 minutes until browned on two sides.
- Add the broth and ½ cup oats. Bring to a gentle boil, then reduce the heat to maintain an active simmer. Season with salt. Stir occasionally to ensure nothing sticks to the bottom until the oats have softened and the meatballs are cooked through, about 4 minutes.
- Add the spinach and lemon juice until the spinach is wilted, about 2 minutes. Adjust the seasoning to taste. Spoon into bowls. Serve with lemon wedges and dill.
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