Lemony Chicken-Feta Meatball Soup with Spinach

Instructions

1. 1

   Combine the chicken, feta, 1/4 cup of the oats, grated onion, most of the dill (reserving about 2 tablespoons for garnish), cumin, 1/2 teaspoon of the turmeric, and 1 teaspoon salt in a bowl, mixing gently without overworking the meat. With lightly wet hands, shape into small balls, a bit smaller than a golf ball (about 1.5 inches) — you'll get around 25 meatballs.

2. 2

   Heat the oil in a large pot over medium heat. Add the diced onion, season with salt, and cook about 2 minutes, until softening. Stir in the remaining tablespoon of turmeric and the red pepper flakes and cook 30 seconds, until fragrant. Push the onions to the side and add the meatballs (they'll be close together, which is fine). Cook until browned on two sides, 5 to 7 minutes total.

3. 3

   Pour in the broth and remaining 1/2 cup oats, gently tilting the pot to distribute without disturbing the meatballs. Bring to a gentle boil, then reduce to an active simmer. Season with salt and cook, stirring gently now and then, until the oats have softened and the meatballs are cooked through, about 4 more minutes.

4. 4

   Stir in the spinach and lemon juice and cook until the spinach wilts, about 2 minutes. Adjust seasoning to taste. Serve topped with pepper, the remaining dill, and lemon wedges.