Coming from a big Italian family, homecooked Italian food was always the tradition for me. Eric’s family’s cooking tended to line up with his English and German heritage. As a couple, we enjoy foods from additional cultures as well. We especially like unique food adaptations of recipes from the cuisines we were raised on and are most familiar.

In the soup category, Italian Wedding Soup is one of our winter standards. Today’s recipe is a Greek adaptation of Italian Wedding Soup. The meatballs are made with ground chicken, tangy feta cheese, and fresh dill. They swim in a light and comforting lemon & spinach-filled broth. Rolled oats are used in place of breadcrumbs to create a light and tender meatball. More oatmeal is simmered in the broth in place of the orzo pasta in Italian versions of the soup. The texture and flavor of this soup makes for a satisfying and hearty cold weather meal!

(Kelly & Gilbert served Italian Wedding Soup as the first course at their wedding. Unbeknownst to be at the time, they had the venue prepare my version of the classic soup for their guests! I was both thrilled and honored.)

Lemon Chicken Feta Meatball Soup with Spinach

Lemon Chicken & Feta Meatball Soup with Spinach (adapted from nytimes.com) Total Time Required: 30 minutes, Yield: 4 servings

Ingredients:

• 1 pound ground chicken
• 1/2 cup crumbled feta
• 3/4 cup old-fashioned rolled oats, divided
• 1 small red onion, halved, 1/2 diced and 1/2 grated
• 1/3 packed cup fresh dill leaves and fine stems, finely chopped, divided
• 1 tablespoon ground cumin
• 1/2 teaspoon plus 1 tablespoon ground turmeric, divided
• kosher salt and black pepper
• 3 tablespoons olive oil
• 1/2 teaspoon red-pepper flakes, plus more for serving
• 4 cups chicken broth
• 4 packed cups baby spinach (about 5 ounces)
• 2 lemons (1 juiced and 1 cut into wedges for serving)

Directions:

Squeeze the grated onion with a paper towel to remove the excess liquid. In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, 1/4 cup chopped dill, cumin, 1/2 teaspoon turmeric, and 1 teaspoon salt.

Combine the ingredients for the meatballs.

Combine gently, without squeezing too hard or overworking the meat. Shape the mixture into approximately 25 1-1/2 inch balls.

Form the mixture into 1-1/2 inch meatballs.

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally.

Sauté the onions.

Add the remaining tablespoon of turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds.

Add the turmeric and red-pepper flakes to the onion.

Push the onions to the sides, then add the meatballs.

Add the meatballs to the Dutch oven.

Cook the meatballs until browned on two sides, about 5 to 7 minutes total.

Brown the meatballs on two sides.

Pour in the broth and remaining 1/2 cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened, and the meatballs are cooked through, about 4 minutes more.

Add the broth and oats to the pot.

Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more.

Add the spinach and lemon juice . . .

. . . and cook until the spinach is wilted.

Adjust the seasoning to taste.

The soup is ready!

Spoon the soup into bowls, top with pepper and the remaining dill. Serve with lemon wedges.

Serve with additional pepper, dill, and lemon wedges.

The Greeks have a wonderful way with food!  ~Linda

Lemon Chicken & Feta Meatball Soup with Spinach (adapted from nytimes.com) Total Time Required: 30 minutes, Yield: 4 servings

Ingredients:

• 1 pound ground chicken
• 1/2 cup crumbled feta
• 3/4 cup old-fashioned rolled oats, divided
• 1 small red onion, halved, 1/2 diced and 1/2 grated
• 1/3 packed cup fresh dill leaves and fine stems, finely chopped, divided
• 1 tablespoon ground cumin
• 1/2 teaspoon plus 1 tablespoon ground turmeric, divided
• kosher salt and black pepper
• 3 tablespoons olive oil
• 1/2 teaspoon red-pepper flakes, plus more for serving
• 4 cups chicken broth
• 4 packed cups baby spinach (about 5 ounces)
• 2 lemons (1 juiced and 1 cut into wedges for serving)

Directions:

Squeeze the grated onion with a paper towel to remove the excess liquid. In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, 1/4 cup chopped dill, cumin, 1/2 teaspoon turmeric, and 1 teaspoon salt. Combine gently, without squeezing too hard or overworking the meat. Shape the mixture into approximately 25 1-1/2 inch balls.

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides, then add the meatballs. Cook the meatballs until browned on two sides, about 5 to 7 minutes total.

Pour in the broth and remaining 1/2 cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened, and the meatballs are cooked through, about 4 minutes more.

Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon the soup into bowls, top with pepper and the remaining dill. Serve with lemon wedges.