Our inspiration for this fabulous soup is from NYTimes Cooking. It's full of surprises with golden brown chicken meatballs made with feta and fresh dill, floating in and a lemony, spinach broth. Serve with crusty bread and you have an impressive light dinner for warmer weather or a delicious departure from the carb-heavy comfort food during chilly seasons.


For the Meatballs:

1 pound ground chicken, patted dry with a paper towel to remove any excess liquid
1/2 cup crumbled feta cheese
1/2 cup Panko breadcrumbs
1/4 cup finely diced or grated onion
2 cloves garlic, minced
1 tsp ground cumin 
1/2 tsp Burlap & Barrel Turmeric
1/3 cup packed fresh dill leaves and finer stems, finely chopped + some for garnish
2 tbsp flour

1/2 tsp fine Kosher salt 

For the Soup:
2 tbsp fresh EVOO + 2 tbsp Garlic EVOO
1/2 cup diced onion
1 tbsp Burlap & Barrel Turmeric
6 cups high quality, low sodium chicken stock (or homemade)
2 tbsp Sicilian Lemon white balsamic
4 cups fresh spinach, tough stems removed (you can use baby spinach, too)

1 tsp fine Kosher salt


For the meatballs: Spread a sheet of parchment paper on counter. Sprinkle flour evenly across paper. In a medium bowl, add the chicken, feta, Panko breadcrumbs, onion, dill, cumin, turmeric and salt. Gently combine ingredients with your fingers, not overworking the meat.  Shape into small round meatballs about 1-1/2 inches. A very thin layer of EVOO on your hands will make the shaping easier. Roll finished meatballs in flour on parchment paper. This is one of the best ways to prevent meatballs from falling apart when frying. Set aside when all meatballs are done. 

For the soup:


On medium heat both oils in a large Dutch until shimmering. Add onion, season with salt, and cook until soft about 2 to 3 minutes. Add turmeric and red pepper flakes, stirring for about 30 seconds. Remove the onion mixture from the pan and set aside. On medium, add meatballs in a single layer. Cook until browned on all sides about 10 minutes. If the meatballs are sticking, pour in a small amount of stock and loosen from the bottom of the pot. Add the onion mixture to the pot and gently stir to combine. 


 stock to the pot and bring the soup to a gentle boil, then reduce heat to simmer for 15 minutes. Season with salt to taste. If you're using regular stock, do not add any additional salt. Stir occasionally to ensure nothing is sticking to the bottom of the pot. Then add spinach and lemon balsamic. Continue cooking for a couple of minutes until spinach is wilted. Ladle into bowls. Serve with additional drizzles of Lemon balsamic and fresh EVOO.