Lemony Chicken Feta Meatball Soup Recipe

This bright and comforting Lemony Chicken Feta Meatball Soup is made with ground chicken, tangy feta cheese, and fresh lemon juice, ready in 40 minutes. The broth gains a beautiful, silky richness when you stir in the fresh lemon juice and spinach right at the end. I love serving this on chilly evenings when we need a quick but nourishing dinner.

Why This Classic Works

I used to struggle with dry chicken meatballs, often overcooking them in the pan before adding them to the soup. The trick I learned is to drop the raw meatballs directly into the simmering broth.

This poaching method keeps the chicken incredibly tender while the feta melts slightly into the soup. The resulting broth is so flavorful that you hardly need any extra seasoning.

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Lemony Chicken Feta Meatball Soup Ingredients

• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 1/4 cup plain breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 6 cups low-sodium chicken broth
• 1/2 cup dry orzo pasta
• 2 cups fresh baby spinach
• 1/4 cup fresh lemon juice

How To Make Lemony Chicken Feta Meatball Soup

1. Mix the meatballs: In a large bowl, combine the ground chicken, feta cheese, breadcrumbs, egg, garlic, and dill until just incorporated.
2. Form the meatballs: Roll the mixture into 1-inch balls, yielding about 20 small meatballs, and set them aside on a plate.
3. Saute the vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
4. Simmer the broth: Pour in the chicken broth, bring to a gentle boil, and stir in the dry orzo pasta.
5. Poach the meatballs: Carefully drop the meatballs into the boiling broth, reduce heat to low, and simmer for 10 minutes until cooked through.
6. Finish the soup: Remove from heat, stir in the fresh baby spinach and lemon juice, and let sit for 2 minutes until the spinach wilts.

Recipe Tips

• Keep the mix cold: Chilled ground chicken is much easier to roll into neat, uniform meatballs that hold their shape.
• Don’t overmix: Gently fold the meatball ingredients together to prevent the chicken from becoming dense and tough.
• Add lemon off heat: Stirring the lemon juice in after removing the pot from the stove prevents the citrus flavor from turning bitter.

What To Serve With Lemony Chicken Feta Meatball Soup

A piece of crusty sourdough or toasted pita bread is perfect for soaking up the bright, citrusy broth. A crisp cucumber and tomato salad on the side balances the richness of the feta meatballs nicely.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. If you plan to freeze it, leave out the orzo as it will turn mushy when thawed and reheated.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly in this recipe. Just make sure to use a 93% lean mix so the meatballs stay juicy.

Do I have to cook the orzo separately?

No, cooking the orzo directly in the broth adds starch that slightly thickens the soup. It saves you an extra pot to wash.

Why did my meatballs fall apart?

This usually happens if the mixture lacks a binder or the soup is boiling too vigorously. Keep the broth at a gentle simmer.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrate: 22g
• Protein: 26g

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