Chicken Meatball Soup with Dill
Serves 4

Ingredients

1 pound ground chicken or turkey, preferably dark meat
3/4 cup old-fashioned rolled oats
1 small red onion, halved (1/2 diced, 1/2 grated and squeezed dry with a paper towel)
1/3 packed cup fresh dill leaves and fine stems, finely chopped
1 tablespoon ground cumin
1/2 teaspoon plus 1 tablespoon ground turmeric
Kosher salt and black pepper
3 tablespoons olive oil
1/2 teaspoon red-pepper flakes, plus more for serving
4 cups low-sodium chicken broth or water
4 packed cups baby spinach (about 5 ounces)
2 lemons (1 juiced, 1 cut into wedges for serving)

Instructions

In a bowl, combine the chicken, 1/4 cup oats, grated onion, most of the dill (reserve 2 tablespoons), cumin, 1/2 teaspoon turmeric, and 1 teaspoon salt. Wet your palms and shape into balls a bit smaller than a golf ball (about 25).

Heat oil in a Dutch oven over medium. Add the diced onion with a pinch of salt and cook 2 minutes. Stir in the remaining 1 tablespoon turmeric and the red-pepper flakes for 30 seconds. Push onions to the sides, add the meatballs, and brown on two sides, 5 to 7 minutes total.

Pour in the broth and remaining 1/2 cup oats, tilting the pot to distribute without disturbing the meatballs. Bring to a gentle boil, then reduce to a simmer. Cook 4 minutes more, until oats soften and meatballs are cooked through.

Stir in spinach and lemon juice until wilted, about 2 minutes. Season to taste. Top with the reserved dill, more red-pepper flakes, and serve with lemon wedges.