LEMONY CHICKEN-FETA MEATBALL SOUP WITH SPINACH
Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that's comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.
Provided by Yasmin Fahr
Categories soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
- Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that's OK.) Cook until browned on two sides, 5 to 7 minutes total.
- Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
- Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.
GREEK CHICKEN SOUP WITH FETA CHEESE
Make and share this Greek Chicken Soup With Feta Cheese recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
- Add Sambuca and lemon juice and saute 5 minutes.
- Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
- Add cooked rice.
- Before serving, sprinkle each serving with about 1 tablespoon cheese.
Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 4.1, Cholesterol 38.9, Sodium 972, Carbohydrate 15.9, Fiber 2.4, Sugar 3.5, Protein 18.2
CHICKEN FETA SOUP
Make and share this Chicken Feta Soup recipe from Food.com.
Provided by Amedeane
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken in stock until cooked thoroughly.
- Add 1 lb diced fresh tomatoes.
- Add 16 oz. fresh baby spinach.
- Add 8 oz. crumbled feta cheese.
- Add 1/4 teaspoons oregano (more or less to taste).
- Add juice of one lemon.
- Add 1 lb. cooked bowtie pasta.
- Simmer and serve with crusty bread.
Nutrition Facts : Calories 484.5, Fat 15.4, SaturatedFat 7.5, Cholesterol 137.1, Sodium 1008.5, Carbohydrate 36.7, Fiber 3.8, Sugar 6.8, Protein 48.8
LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
SPINACH AND FETA CHEESE SOUP
A wonderful recipe I found in a brochure many years ago. It has been a favourite with dinner guests and consequently have been asked for a copy of the recipe many times. Enjoy
Provided by maidinafrica
Categories < 60 Mins
Time 1h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Roughly chop the spinach.
- Warm the chicken stock.
- Melt the butter in a large saucepan and add the garlic.
- Add the spinach and gently fry with a lid on for 5 minutes.
- Remove the lid, add the flour and mix well.
- Add the chicken stock stirring at all times.
- Add the origanum and nutmeg.
- Simmer for 45 minutes.
- Add the feta cheese, salt and pepper.
- After Feta has melted, stir in cream or low fat yoghurt (optional).
- Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
Nutrition Facts : Calories 250.8, Fat 15.1, SaturatedFat 8.8, Cholesterol 45.3, Sodium 624.7, Carbohydrate 18.4, Fiber 1.8, Sugar 4.4, Protein 11.1
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