This vibrant and flavorful lemon chicken feta meatball soup is a culinary adventure, blending the bright zest of lemon with the savory richness of chicken and the salty tang of feta cheese. It's a complete meal in a bowl, perfect for a cozy night in or a light yet satisfying lunch. This recipe elevates the classic meatball soup, offering a unique twist that's sure to impress.
What Makes This Soup Unique?
This recipe stands out from traditional meatball soups through its innovative combination of ingredients. Instead of the usual beef or pork, we're using chicken, lending a lighter, more delicate flavor profile. The addition of feta cheese within the meatballs and a generous squeeze of lemon juice throughout creates a bright, refreshing counterpoint to the richness of the broth. Fresh herbs further enhance the complexity, resulting in a soup that's both comforting and exciting.
Ingredients You'll Need:
For the Chicken Feta Meatballs:
- 1 lb ground chicken
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs
- Salt and pepper to taste
For the Soup:
- 4 cups chicken broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta (or other small pasta)
- 1 lemon, juiced and zested
- 1/4 cup chopped fresh dill
- Olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Meatballs: In a large bowl, gently combine ground chicken, feta cheese, parsley, mint, garlic, egg, breadcrumbs, salt, and pepper. Mix until just combined – avoid overmixing, as this can result in tough meatballs.
- Shape the Meatballs: Roll the mixture into 1-inch meatballs.
- Sauté Vegetables: Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Meatballs: Add the meatballs to the pot and brown them on all sides. This step adds depth of flavor to the soup.
- Simmer the Soup: Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Add Pasta and Lemon: Stir in the orzo pasta and continue to simmer for another 8-10 minutes, or until the pasta is cooked al dente. Stir in the lemon juice and zest.
- Finish and Serve: Season with salt and pepper to taste. Stir in the fresh dill before serving. Garnish with extra feta cheese and lemon zest if desired.
Frequently Asked Questions (FAQs)
Can I use different herbs?
Absolutely! Feel free to experiment with other fresh herbs like oregano, basil, or thyme. The combination of parsley and mint works beautifully, but your own creative twist can be equally delicious.
Can I make this soup ahead of time?
Yes, this soup is even better the next day! Prepare the soup as directed, allow it to cool completely, and then store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
What type of pasta can I use besides orzo?
Small pasta shapes like ditalini, elbow macaroni, or even small shells work well in this soup. Choose a pasta that will cook in the remaining simmering time.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight freezer containers. It can be stored in the freezer for up to 3 months.
Is this soup gluten-free?
To make this soup gluten-free, ensure you use gluten-free breadcrumbs and orzo pasta. Many brands offer gluten-free alternatives.
This Lemon Chicken Feta Meatball Soup offers a delightful balance of flavors and textures, making it a truly satisfying and memorable meal. Enjoy!
