Lemony chicken feta meatball soup with spinach

This recipe is by Melissa Clark and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking on Instagram: ""Five stars for this one!" @yasminfahr's cozy, dreamy Lemony Chicken-Feta Meatball Soup With Spinach recipe is a hit with commenters. Find it on NYT Cooking. Photo by @linda.xiao with food styling by @monicapierini"

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make…

An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden…

Lemon Chicken Soup fans rejoice, this Greek Lemon Meatball Soup might be even better than the original. You still get that creamy, tangy delicious flavor and tons of healthy veggies, but instead of chicken we’re adding mini turkey meatballs that will have even the die hard LCS fans switching up their style. There is a […]

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.

Browning first isn’t always necessary for moist, flavorful meat.

My mom and I absolutely love Greek avgolemono soup. Recently, I made this meatball version when she was visiting. Springtime in a bowl! Light, bright and fresh. This recipe was adapted from The New…

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat…

The New York Times on Instagram: ""This was a huge hit with my entire family, from my extremely picky 11-year-old to my adventuresome dad, and everyone in between." The comment section loves @yasminfahr's Lemony Chicken-Feta Meatball Soup With Spinach — make it with the link in bio. Photo by @linda.xiao, with food styling by @monicapierini"