This vibrant and flavorful lemon chicken feta meatball soup is a delightful twist on a comforting classic. Combining the juicy tenderness of chicken meatballs with the bright zest of lemon and the salty tang of feta, this soup is a perfect meal for any occasion – a cozy weeknight dinner or a light yet satisfying lunch. The recipe is surprisingly easy to make, and the results are truly rewarding.
What Makes This Soup So Special?
This recipe elevates the traditional meatball soup by incorporating unique and complementary flavors. The chicken meatballs offer a leaner, healthier alternative to traditional beef or pork, while the feta cheese adds a creamy, salty counterpoint to the bright lemon juice. The combination creates a complex and delicious flavor profile that is both refreshing and satisfying.
How to Make Lemon Chicken Feta Meatball Soup: A Step-by-Step Guide
This recipe is designed to be straightforward and easy to follow, even for beginner cooks. Here's a breakdown:
Ingredients:
- For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1/4 cup bread crumbs
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Soup:
- 6 cups chicken broth
- 1 lemon, zested and juiced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Prepare the Meatballs: In a large bowl, gently combine the ground chicken, feta cheese, parsley, egg, bread crumbs, garlic, oregano, salt, and pepper. Mix until just combined; do not overmix. Roll the mixture into 1-inch meatballs.
- Sauté Vegetables: In a large pot or Dutch oven, sauté the onion, carrots, and celery in a little olive oil until softened.
- Simmer the Soup: Add the chicken broth, lemon zest, lemon juice, and thyme to the pot. Bring to a simmer.
- Add Meatballs: Gently add the chicken meatballs to the simmering broth. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through.
- Season and Serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley, if desired, and serve hot.
Frequently Asked Questions (FAQ)
Can I use other cheeses instead of feta?
Yes, you can experiment with other cheeses. A salty, firm cheese like goat cheese or ricotta salata would work well. However, feta’s unique tanginess complements the lemon perfectly.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day or two in advance. Store them in an airtight container in the refrigerator until ready to use.
How can I make this soup vegetarian?
Substitute the ground chicken with a vegetarian alternative, such as crumbled firm tofu or mushrooms. You may also need to adjust the seasoning to accommodate the change in flavor.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
What kind of bread goes well with this soup?
A crusty bread, such as a baguette or sourdough, is perfect for soaking up the delicious broth.
This Lemon Chicken Feta Meatball Soup is a guaranteed crowd-pleaser. Its bright, zesty flavors and satisfying texture make it a versatile and delicious meal for any occasion. Give it a try and enjoy!
