Bright with lime juice and herbs and packed with spinach, this Spring Meatball Soup is light and brothy. And it’s easy to make: Tender and aromatic meatballs made from ground chicken are simmered in a spiced chicken broth. All together, it makes for a light and nutritious dish that’s perfect for spring.
A mix of Middle Eastern-inspired seasonings, herbs, and garlic pack these homemade meatballs full of flavor, while onions keep them super juicy and tender. Be sure to wet your hands when rolling the meatballs – this will help to prevent the meat from sticking to your hands. Feel free to substitute lamb (which is more authentic) or beef for the chicken.
To make the Spring Meatball Soup, you will need the following ingredients:
In a food processor, combine 1 diced onion, 4 minced garlic cloves, and 2 teaspoons dried mint (or ⅓ cup fresh mint leaves) and pulse until finely ground.
Add in 1 pound ground meat, 1 teaspoon ground turmeric, ¾ teaspoon kosher salt, ¾ teaspoon cracked pepper, and 1 teaspoon olive oil and pulse, scraping down the sides several times, until fully incorporated into a paste-like consistency.
Transfer to a bowl and place in the fridge for 15 minutes.
In a large heavy-bottom pot or Dutch oven over medium heat, heat 1 tablespoon olive oil and add 1 finely diced onion. Sauté, stirring, until tender and translucent, about 5-6 minutes.
Reduce the heat to medium-low and add 4 minced garlic cloves. Sauté, stirring, about 2 minutes.
Add 1 teaspoon ground turmeric and black pepper to taste and sauté, stirring, for another 1 minute.
Pour in 10 cups chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Season with salt to taste.
In the meantime, use wet hands to shape walnut-sized meatballs (about 1 inch in diameter) and set them aside on a platter.
Bring the broth back to a vigorous boil. Gently drop the raw meatballs into the pot, one at a time, stirring gently with a wooden spoon. Reduce the heat to a gentle simmer, medium or medium-low heat. Simmer for 12 minutes, stirring a few times. Once done, the meatballs will start to float to the surface.
After 12 minutes, add 3 cups sliced spinach, ½ cup chopped fresh cilantro, and ½ cup chopped scallions and cook until just wilted, about 1-2 minutes.
Add in juice of 1 lime. Taste and adjust for salt and black pepper.
Garnish with fresh cilantro and scallions and serve hot. Enjoy!
This light and brothy Spring Meatball Soup proves that meatball soup is not just for winter. It’s brimming with spinach, scallions, herbs, and wholesome ingredients. Give this recipe a go, and let us know what you think in the comments below.
