Lemony Chicken Feta Meatball Soup with Spinach: 5 Easy Tips

Show Image Chef Lucas Benetti’s signature lemony soup combines tender chicken feta meatballs with vibrant spinach in a bright, citrus infused broth.

Introduction

When the weather turns cool or you’re feeling under the weather, nothing satisfies quite like a steaming bowl of homemade soup. This lemony chicken feta meatball soup with spinach takes comfort food to new heights by combining Mediterranean flavors with classic soup elements. The bright citrus notes and tangy feta cheese transform ordinary chicken soup into something truly special.

As a chef who specializes in Mediterranean cuisine, I’ve perfected this recipe over years of testing. The secret lies in the delicate balance between the lemony broth, tender chicken meatballs studded with feta, and nutrient packed spinach. With my five easy tips, you’ll create a restaurant quality soup that’s both nourishing and delicious.

Whether you’re cooking for family dinner or meal prepping for the week ahead, this versatile soup delivers on flavor while keeping preparation simple. Let me show you how to make this comforting dish like a professional chef.

Why This Recipe Works

Traditional chicken soup gets a Mediterranean makeover with the addition of feta cheese, bright lemon, and tender spinach. What makes this recipe stand out is the careful balance of flavors and textures: the slightly tangy and salty feta cheese melts partially into the meatballs, keeping them moist and flavorful as they cook in the broth.

The light, lemony broth provides the perfect backdrop for the hearty meatballs and tender spinach. Each component plays an essential role: the protein packed meatballs satisfy hunger, the spinach adds nutrition and color, and the lemony broth ties everything together with its bright, clean flavor.

Best of all, this soup comes together in about 30 minutes, making it perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

Ingredients You’ll Need

Show Image All the fresh ingredients assembled for our lemony chicken meatball soup, showcasing quality feta cheese and vibrant spinach leaves.

For the Meatballs:

• 1 pound ground chicken (preferably thigh meat for more flavor)
• 4 oz feta cheese, crumbled
• 1/4 cup panko breadcrumbs
• 1 large egg, beaten
• 2 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth (homemade or low sodium)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups fresh spinach, roughly chopped
• Juice of 2 lemons (about 1/4 cup)
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

For Garnish:

• Extra crumbled feta cheese
• Fresh dill sprigs
• Lemon wedges
• Drizzle of extra virgin olive oil

Tip 1: Perfect Your Meatball Technique

Show Image Chef Lucas demonstrates the key techniques for perfect meatball formation and proper broth infusion.

The first secret to exceptional chicken feta meatballs is handling the mixture with a light touch:

1. Chill your ingredients: Keep the ground chicken and feta cold until ready to use. This prevents the fat from melting prematurely and helps the meatballs hold their shape.
2. Don’t overmix: Combine ingredients just until incorporated. Overmixing compacts the meat and results in tough meatballs.
3. Use a scoop: For even cooking, use a small cookie scoop (about 1 tablespoon) to portion the meatballs. This ensures they’ll all finish cooking at the same time.
4. Wet your hands: Lightly dampen your hands with cold water when rolling the meatballs to prevent sticking.

Remember that chicken meatballs are more delicate than beef or pork versions. Handle them gently and don’t worry if they’re not perfectly round rustic shapes add character to your homemade soup!

Tip 2: Layer Your Flavors

Building depth of flavor is crucial for a memorable soup. Here’s how to create layers of flavor in your broth:

1. Start with a proper mirepoix (onions, carrots, and celery) sautéed in olive oil until softened but not browned. This aromatic base infuses the entire broth.
2. Add garlic only after the mirepoix has softened to prevent it from burning and becoming bitter.
3. Use both lemon zest (in the meatballs) and juice (in the broth) for different dimensions of citrus flavor.
4. Incorporate herbs at different stages: dried herbs early in the cooking process and fresh herbs toward the end to preserve their bright flavor.

The key is patience allow each layer to develop before moving to the next step.

Tip 3: Master the Cooking Method

The cooking technique for this soup is crucial for both flavor development and proper texture:

1. Brown first, simmer second: For the best flavor, brown the meatballs partially in the pot before adding the broth. This creates a flavorful fond (the browned bits on the bottom of the pot) that enriches the entire soup.
2. Gentle simmer only: Once you add the broth, reduce the heat to maintain a gentle simmer. Boiling will cause the meatballs to break apart and the broth to become cloudy.
3. Add spinach at the end: Incorporate the spinach just a few minutes before serving. It needs only minimal cooking to wilt while maintaining its bright color and nutrients.
4. Finish with acid: Add the lemon juice after the soup has finished cooking. Heat diminishes the brightness of citrus, so adding it at the end preserves that fresh, vibrant flavor.

This methodical approach ensures that every component of the soup retains its integrity while coming together harmoniously.

Tip 4: Balance Texture and Temperature

To create the perfect eating experience, pay attention to these texture and temperature details:

1. Meatball size matters: Keep meatballs small (about 1 inch diameter) for easy eating and quick cooking. They should be bite sized to fit comfortably on a soup spoon.
2. Mind the spinach: Chop larger spinach leaves roughly before adding to the soup. This makes the soup easier to eat without long strands of spinach trailing from your spoon.
3. Rest before serving: Allow the soup to rest for about 5 minutes off the heat before serving. This gives the flavors time to meld and the temperature to reach the perfect eating point hot but not scalding.
4. Consider serving vessels: Warm your serving bowls before ladling in the soup to maintain the optimal temperature throughout the meal.

These small considerations elevate the dining experience from good to exceptional.

Tip 5: Perfect Your Garnish Game

A thoughtful garnish isn’t just decoration it’s your final opportunity to add flavor and visual appeal:

1. Reserve some feta: Set aside a portion of the crumbled feta to sprinkle over each bowl just before serving. The warm soup will slightly melt it, creating pockets of tangy creaminess.
2. Fresh herbs matter: Save some of the freshest, most attractive dill fronds for garnishing. Their feathery texture adds visual interest and a burst of fresh flavor.
3. Drizzle with quality oil: A thin stream of your best extra virgin olive oil adds richness and a beautiful sheen to each bowl.
4. Offer lemon wedges: Serve additional lemon wedges on the side, allowing diners to adjust the brightness to their personal taste.

Remember, we eat first with our eyes a beautifully garnished soup promises the delicious experience to come.

Full Recipe Instructions

Step 1: Prepare the Meatballs

In a medium bowl, combine ground chicken, crumbled feta, breadcrumbs, beaten egg, minced garlic, chopped dill, oregano, lemon zest, salt, and pepper. Mix gently until just combined. Using dampened hands or a small cookie scoop, form the mixture into 1 inch meatballs (you should get about 24 meatballs). Place them on a plate and refrigerate while preparing the soup base.

Step 2: Start the Soup Base

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Brown the Meatballs

Increase heat to medium high. Add the chilled meatballs to the pot and cook for about 2 minutes per side, turning gently, just to brown the outsides (they don’t need to be fully cooked at this point).

Step 4: Simmer the Soup

Pour in the chicken broth, bay leaves, dried oregano, and red pepper flakes if using. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 10-12 minutes, until meatballs are cooked through and vegetables are tender.

Step 5: Finish the Soup

Add chopped spinach and simmer just until wilted, about 2 minutes. Remove from heat and stir in lemon juice and fresh dill. Taste and adjust seasoning with salt and pepper as needed. Allow to rest for 5 minutes before serving.

Step 6: Serve

Ladle soup into warmed bowls. Top each serving with additional crumbled feta, a sprinkle of fresh dill, a drizzle of olive oil, and serve with lemon wedges on the side.

Chef’s Notes and Variations

• Greens Substitution: Don’t have spinach? Kale, Swiss chard, or escarole work beautifully too. Just adjust cooking time accordingly (heartier greens like kale need a few more minutes to soften).
• Make Ahead Option: The meatballs can be formed a day ahead and refrigerated until ready to cook. This makes weeknight preparation even faster.
• Gluten Free Adaptation: Substitute almond flour or crushed pork rinds for the panko breadcrumbs to make this soup gluten free.
• Serving Suggestion: A slice of crusty bread or warm pita makes the perfect accompaniment for sopping up the flavorful broth.

Common Questions

What are the three main types of meatballs used in Mediterranean soups? A: Mediterranean cuisine features three popular meatball varieties for soups: chicken or turkey meatballs (like in this recipe), lamb meatballs (often spiced with cumin and mint), and traditional beef meatballs (usually mixed with rice or bulgur). Each brings its own unique flavor profile, with our lemony chicken feta meatballs offering a lighter option that pairs perfectly with the bright citrus broth.

Should chicken meatballs be fully cooked before adding to soup? A: For this lemony chicken feta meatball soup with spinach, it’s best to brown the meatballs first but finish cooking them in the broth. This two step approach allows the meatballs to hold their shape while still absorbing the soup’s flavors as they finish cooking. The internal temperature of fully cooked chicken meatballs should reach 165°F (74°C).

What’s the difference between regular chicken soup and Greek style chicken soup? A: Traditional American chicken soup typically features chunks of chicken, vegetables, and noodles in a mild broth. Greek style chicken soup, like this lemony chicken feta meatball soup with spinach, distinguishes itself with the addition of lemon (often called avgolemono when made with egg), Mediterranean herbs like dill and oregano, and ingredients like feta cheese. The Greek version tends to be brighter and more herbal in flavor.

How many calories are in a serving of lemony chicken feta meatball soup? A: This lemony chicken feta meatball soup with spinach contains approximately 325 calories per serving (about 1½ cups of soup with 5-6 meatballs). It’s a well balanced meal providing lean protein from the chicken meatballs, healthy fats from the olive oil and feta, and nutrients from the vegetables and spinach, making it a satisfying yet relatively light main course.

Conclusion

This lemony chicken feta meatball soup with spinach combines the comfort of traditional chicken soup with the bright, vibrant flavors of Mediterranean cuisine. By following these five professional tips perfecting your meatball technique, layering flavors, mastering the cooking method, balancing textures, and garnishing thoughtfully you’ll create a soup that’s both nourishing and sophisticated.

The beauty of this recipe lies in its versatility and approachability. Even kitchen novices can achieve spectacular results, while experienced cooks will appreciate the opportunity to showcase quality ingredients and proper technique. Whether served as a cozy weeknight dinner or an impressive first course for guests, this soup is sure to become a favorite in your recipe collection.

Remember that the key to exceptional soup is attention to detail and respect for each ingredient. Take your time, taste as you go, and adjust seasonings to suit your preferences. Your efforts will be rewarded with a truly memorable meal.

Have you tried making this lemony chicken feta meatball soup with spinach? Share your experience in the comments below!

Recipe Card:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: 325 per serving