Lemon, Turmeric And Feta Meatball Soup Recipe

I could eat lemon turmeric, feta meatball soup forever. A bowl of comforting antioxidant-rich broth and tender meatballs. Perfect anytime, but especially in winter with a warm soup. 


– 1 pound ground chicken, turkey, pork, lamb or bison – 1/2 cup crumbled feta – 1/4 cup hemp hearts – 1/2 cup hemp hearts – 1 small red onion, halved (½ diced, and ½ grated – 1 tbsp ground cumin – 1/2 tsp ground turmeric – 1 tbsp ground turmeric – sea salt – black pepper – 3 tbsp olive oil – 1/2 tsp red pepper flakes – 4 cups chicken bone broth or water – 4 cups baby spinach  4 packed cups  into wedges for serving)


In a bowl, combine ground meat, feta, hemp hearts, grated onion, most chives (reserve 2 tablespoons for garnish), cumin, ½ teaspoon turmeric, and 1 teaspoon salt. 

Step 1

Squeeze and mix meat gently. Apply light wetness to palms and form 1½-inch meat balls. About 25 balls. Heat olive oil in a large Dutch oven or wide pot on medium until shimmering. 

Step 2

Sprinkle salt on diced onion and cook for 2 minutes, stirring occasionally, until softened. Mix in the remaining 1 tablespoon turmeric and red pepper flakes for 30 seconds until fragrant. 

Step 3

Add meatballs after pushing onions to the side. It's okay to be close. Both sides should brown in 5–7 minutes. Pour broth over the meatballs and add the remaining ½ cup hemp hearts. 

Step 4

Tip the pot right and left to distribute hemp hearts and broth without disturbing meatballs. After a gentle boil, reduce heat to a simmer. Salt and pepper to taste. Stir occasionally to prevent sticking, cook meatballs for 4 minutes.

Step 5

Wilt spinach with lemon juice for 2 minutes. Adjust seasoning to taste. Add pepper and remaining chives to bowls. Enjoy with lemon wedges!

Step 6

See Also

See Also

Air Fryer Green Bean Casserole Recipe