Lemon Barley Soup with Chicken Meatballs & Dill

This lemon barley soup with chicken meatballs is a comforting yet refreshing dish that combines hearty grains, tender greens, and flavorful meatballs. I love how the lemon and dill brighten the broth, while the pearl barley makes it satisfying and wholesome. It’s a nourishing bowl that feels perfect for cooler days or when I want something both light and filling.

Why You’ll Love This Recipe

I like this soup because it has the coziness of a classic chicken and barley soup but with an extra layer of freshness from lemon and dill. The chicken meatballs with feta are tender, juicy, and packed with flavor, making the soup feel special without being complicated. I find that it’s the kind of dish that tastes even better the next day, as the flavors meld together beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Soup
2 Tbsp extra-virgin olive oil
1 medium yellow onion, diced
1 large carrot, peeled and diced
3 cloves of garlic, finely chopped
3 Tbsp fresh dill, finely chopped
6 oz (170g, about 1 cup) pearl barley, see note below
6 cups (1.4L) low-sodium chicken broth or vegetable stock
2-3 Tbsp fresh lemon juice, from 1 medium lemon
1 5.5oz bag fresh baby spinach
Kosher salt
Freshly ground black pepper

For the Chicken Meatballs
1 lb (454g) ground chicken
⅓ cup breadcrumbs, use gluten-free if desired
3 Tbsp fresh dill, finely chopped
2 Tbsp extra virgin olive oil
1 large egg
1 tsp fresh lemon zest, from ½ medium lemon
1 tsp kosher salt
½ tsp dried oregano
½ tsp garlic powder
¼ tsp freshly ground black pepper
⅓ cup feta cheese, crumbled, plus more for serving

Directions

1. I start by making the meatballs. In a large bowl, I combine ground chicken, breadcrumbs, dill, olive oil, egg, lemon zest, salt, oregano, garlic powder, black pepper, and feta.
2. I mix gently until just combined, then roll the mixture into small meatballs, about 1 inch in size.
3. I heat a drizzle of olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5–6 minutes. They don’t need to be fully cooked through since they’ll finish in the soup.
4. For the soup, I heat olive oil in a large pot over medium heat. I add onion, carrot, and garlic, and sauté until softened, about 5 minutes.
5. I stir in the dill and barley, then pour in the chicken broth. I bring it to a boil, reduce to a simmer, and cook for 25–30 minutes, until the barley is tender.
6. I add the browned meatballs to the pot and let them simmer gently for 10–12 minutes, until fully cooked through.
7. I stir in the spinach and cook just until wilted.
8. I finish the soup with fresh lemon juice, adjusting with more salt and pepper to taste.
9. I serve hot with an extra sprinkle of feta and dill if I like.

Servings and Timing

This recipe serves 6 people. The total time is about 55 minutes, with 20 minutes of prep and 35 minutes of cooking.

Variations

I sometimes swap the chicken for ground turkey or lamb for a different flavor. If I want a heartier version, I add chickpeas or extra vegetables like zucchini and celery. For a lighter take, I reduce the barley and increase the amount of spinach for a greener, fresher soup.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The barley absorbs liquid as it sits, so I add a splash of broth or water when reheating. To reheat, I warm it gently on the stovetop over medium heat until heated through. I avoid freezing because the texture of barley can become mushy.

FAQs

Can I use quick-cooking barley instead of pearl barley?

Yes, but I adjust the cooking time since quick-cooking barley takes about 10–15 minutes instead of 30.

Do I have to brown the meatballs first?

I like to brown them for extra flavor, but I can also drop them straight into the simmering soup to poach.

Can I make this soup gluten-free?

Yes, I use gluten-free breadcrumbs for the meatballs and substitute a gluten-free grain like rice or quinoa for the barley.

How can I make the soup vegetarian?

I skip the meatballs and add chickpeas or white beans instead, using vegetable broth as the base.

Can I use dried dill instead of fresh?

Fresh dill is best for brightness, but I substitute with 1 tablespoon dried dill if needed.

Does the soup freeze well?

I don’t recommend freezing it because the barley tends to get mushy when thawed.

How do I prevent the meatballs from falling apart?

I make sure not to overmix the meatball mixture and use enough breadcrumbs and egg as a binder.

Can I add more lemon flavor?

Yes, I sometimes add extra zest or slices of lemon to simmer briefly in the broth.

What other greens can I use instead of spinach?

I like Swiss chard, kale, or arugula as alternatives.

Can I prepare the meatballs ahead of time?

Yes, I often roll and refrigerate them a few hours before cooking, or freeze them raw and cook from frozen later.

Conclusion

This lemon barley soup with chicken meatballs and dill is one of my favorite wholesome comfort meals. I love how the zesty lemon and fresh herbs brighten the hearty broth, while the meatballs and barley make it satisfying. It’s a soup that feels both comforting and refreshing, perfect for sharing with family or keeping on hand for cozy meals throughout the week.

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