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Lemon Barley Soup with Chicken Meatballs & Dill

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A hearty yet refreshing soup with pearl barley, tender chicken meatballs, spinach, and bright notes of lemon and dill for a nourishing comfort meal.

Ingredients

2 Tbsp extra-virgin olive oil

1 medium yellow onion, diced

1 large carrot, peeled and diced

3 cloves garlic, finely chopped

3 Tbsp fresh dill, finely chopped

6 oz (170g, about 1 cup) pearl barley

6 cups (1.4L) low-sodium chicken broth or vegetable stock

2–3 Tbsp fresh lemon juice (from 1 medium lemon)

1 (5.5 oz) bag fresh baby spinach

Kosher salt

Freshly ground black pepper

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

Instructions

  1. Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, dill, olive oil, egg, lemon zest, salt, oregano, garlic powder, black pepper, and feta. Mix gently until just combined.
  2. Roll into 1-inch meatballs.
  3. Heat a drizzle of olive oil in a skillet over medium heat and brown meatballs on all sides, about 5–6 minutes. Set aside (they will finish cooking in the soup).
  4. For the soup: Heat olive oil in a large pot over medium heat. Add onion, carrot, and garlic; sauté for about 5 minutes until softened.
  5. Stir in dill and barley, then pour in chicken broth. Bring to a boil, reduce heat, and simmer 25–30 minutes until barley is tender.
  6. Add browned meatballs and simmer gently for 10–12 minutes until fully cooked through.
  7. Stir in spinach and cook until just wilted.
  8. Finish with lemon juice, adjusting seasoning with salt and pepper to taste.
  9. Serve hot with extra feta and dill if desired.

Notes

Swap chicken with ground turkey or lamb for a different flavor.

Make it heartier with chickpeas or extra vegetables like zucchini or celery.

Use gluten-free breadcrumbs and rice/quinoa instead of barley for a gluten-free version.

The barley absorbs liquid as it sits—add more broth when reheating.

Nutrition

Find it online: https://justsosavory.com/lemon-barley-soup-with-chicken-meatballs-dill/