Lemony Chicken-Feta Meatball Soup With Spinach

Ingredients

• 450g ground chicken or turkey, preferably dark meat
• 75g crumbled feta
• 60g old-fashioned rolled oats
• 15g fresh dill leaves and fine stems, finely chopped
• 6g ground cumin
• 1g plus 7g ground turmeric
• 1 small red onion, halved (½ diced, and ½ grated, then squeezed with a paper towel to remove excess liquid)
• Kosher salt and black pepper
• 45ml olive oil
• 1g red-pepper flakes, plus more for serving
• 960ml low-sodium chicken broth or water
• 140g baby spinach
• 2 lemons (1 juiced and 1 cut into wedges for serving)

Instructions

1. Combine the chicken, feta, 20 g oats, grated onion, most of the dill, cumin, 1 g turmeric and 5 g salt without overworking the meat. Reserve about 5 g dill for garnish. With damp palms, shape about 25 meatballs, each roughly 4 cm wide.
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. Add the remaining 7 g turmeric and the red-pepper flakes and stir until fragrant, about 30 seconds. Push the onions to the sides, add the meatballs and cook until browned on two sides, 5 to 7 minutes total.
3. Pour in the broth and remaining 40 g oats, then gently tilt the pot to distribute them without disturbing the meatballs. Bring to a gentle boil and immediately reduce the heat to an active simmer. Season with salt and cook, stirring gently as needed, until the oats soften and the meatballs are cooked through, about 4 minutes.
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.