Lemon Dill Turkey Meatball Soup Recipe Is a High-Protein Dinner That Hits the Spot (30 Minutes) by Jan Mostrom

Craving a bowl of high-protein soup? If you follow me on 30Seconds you already know how much I love a good soup. This lemon dill turkey meatball soup recipe with feta and spinach is a new favorite and is packed with healthy protein (read about the health benefits of protein). Every bite of this hearty ground turkey meatball soup is filling, warm and hits the spot on cold days. The meatballs are packed with high-protein feta and high-fiber oats, and are a wonderful balance to the spinach and broth.

To make this lemony turkey meatball soup recipe you will need to gather the following simple ingredients: ground turkey, feta cheese (feta may be the healthiest cheese in the world), old-fashioned rolled oats (check out the health benefits of oats), red onion, fresh dill, ground cumin, ground turmeric (a nutritional powerhouse), olive oil, crushed red pepper flakes, low-sodium chicken broth, baby spinach (read about the health benefits of spinach) and lemons for juicing and zesting.

The quick and easy soup recipe cooks up on the stovetop in about 30 minutes. Serve the Greek-inspired soup for lunch or dinner with your favorite side dishes.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 pound ground turkey 
• 1/2 cup feta, crumbled
• 3/4 cup old-fashioned rolled oats (divided)
• 1 red onion, divided (half diced and half diced very finely)
• 1/3 cup fresh dill leaves and fine stems, chopped and packed
• 1 tablespoon ground cumin
• 1/2 teaspoon plus 1 tablespoon ground turmeric (divided)
• 3 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes, plus more for serving
• 6 cups low-sodium chicken broth
• 6 ounces baby spinach (about 6 cups, packed), de-stemmed
• 2 lemons (1 juiced and 1 cut into wedges, for serving)

Here's how to make it: 

1. Combine ground chicken, feta, 1/4 cup oats, the finely diced onion half, the majority of dill (reserve a bit for topping), cumin, 1/2 teaspoon turmeric and 1 teaspoon salt in a medium bowl. Mix well with a fork or spoon. (You could use ground chicken, white or dark meat, instead of ground turkey.)
   
2. With damp clean hands form the meat into about 25 golf ball-sized meatballs.
   
3. Heat the olive oil in a large dutch oven on medium heat. When the oil is hot add the diced onion and a pinch of salt and pepper. Cook for 2 to 3 minutes.
   
4. Add 1 tablespoon turmeric and crushed red pepper flakes to the onion and stir for 1 minute.
   
5. Push the onions to the sides of the dutch oven. Add the meatballs and cook for about 6 to 8 minutes, turning over with a spoon halfway through cooking.
   
6. Add broth, the remaining oats and gently use a soup spoon to scrape the onions into the broth.
   
7. Bring broth to a boil and then reduce the heat to simmer. Taste to see if more salt is need and cook for another 5 minutes.
   
8. Add the spinach and lemon juice. (Fresh lemon juice is best for this recipe. In a pinch, you could use bottled lemon juice.)
   
9. Stir until the spinach wilts, about 1 to 2 minutes. Taste to see if more salt, pepper or crushed red pepper flakes are needed.
   
10. Serve in soup bowls with lemon wedges and a sprinkling of dill. Store the soup in an airtight container in the fridge. Reheat in the microwave or over low heat on the stovetop.
    

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