Lemony Barley Soup with Chicken Meatballs, Dill, and Spinach Recipe

Introduction

This Lemony Barley Soup with Chicken Meatballs & Dill is a comforting and fresh dish that’s perfect for any season. Packed with tender meatballs, hearty barley, and bright lemon flavors, it strikes a perfect balance between wholesome and delicious.

Ingredients

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

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking for 5 to 7 minutes until softened. Stir in the garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and 3 tablespoons chopped dill.
2. Step 2: Add the pearl barley to the pot and toast it for about 1 minute. Pour in the chicken or vegetable broth and 2 tablespoons fresh lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat, cover, and simmer for 15 minutes.
3. Step 3: While the soup simmers, combine ground chicken, breadcrumbs, 3 tablespoons dill, 2 tablespoons olive oil, egg, lemon zest, 1 teaspoon kosher salt, dried oregano, garlic powder, black pepper, and crumbled feta cheese in a large bowl. Mix well until evenly combined.
4. Step 4: Remove the lid from the soup. Using a small spoon, drop heaping teaspoon-sized portions of the meatball mixture directly into the simmering soup. Cover and cook for 5 minutes.
5. Step 5: Uncover the pot again, add the fresh baby spinach, and stir to combine. Cover and cook for an additional 5 minutes until the spinach wilts and meatballs are cooked through.
6. Step 6: Stir the soup well and taste. Adjust seasoning with extra lemon juice and salt if needed. Serve hot, garnished with extra dill, cracked black pepper, a drizzle of olive oil, and crumbled feta.

Tips & Variations

• For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers in the meatballs.
• If fresh dill isn’t available, substitute with fresh parsley or a mix of parsley and mint for a different but complementary flavor.
• To speed cooking, soak the pearl barley in warm water for 30 minutes before adding it to the soup.
• Add a pinch of red pepper flakes to the meatball mix for a mild spicy kick.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave until heated through, adding a splash of broth if needed to loosen the soup. The meatballs stay tender and the flavors deepen overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and meatballs and use vegetable stock. Consider adding chickpeas or white beans for protein and increase the lemon and dill for brightness.

How do I know when the meatballs are fully cooked?

The meatballs are small and typically cook through in about 5 to 7 minutes in the simmering soup. They will be firm and no longer pink inside. You can also cut one open to check before serving.

Lemony Barley Soup with Chicken Meatballs, Dill, and Spinach Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

This Lemony Barley Soup with Chicken Meatballs & Dill is a comforting, hearty, and flavorful dish perfect for a nutritious meal. The combination of tender chicken meatballs, nutty pearl barley, fresh dill, and bright lemon juice creates a delicious balance of textures and tastes. Packed with wholesome ingredients and easy to make on the stovetop, this soup is ideal for a cozy lunch or dinner that is both satisfying and healthy.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Base

• 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 5.5oz bag fresh baby spinach
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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)

Instructions

1. Sauté the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion and carrot. Cook, stirring occasionally, for about 5 to 7 minutes until softened. Then add the finely chopped garlic, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir in 3 tablespoons of chopped fresh dill to release its aroma and flavor.
2. Add barley: Stir in 6 ounces of pearl barley and gently toast it for about 1 minute to enhance its nuttiness. Pour in 6 cups of low-sodium chicken broth (or vegetable stock) and 2 tablespoons of fresh lemon juice. This will help brighten the soup with a fresh citrus note.
3. Simmer: Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15 minutes so the barley can cook and absorb the flavors.
4. Make the meatballs: While the soup simmers, combine all the meatball ingredients—ground chicken, breadcrumbs, fresh dill, olive oil, egg, lemon zest, kosher salt, dried oregano, garlic powder, black pepper, and crumbled feta cheese—in a large mixing bowl. Use your hands to mix thoroughly, ensuring everything is evenly incorporated.
5. Cook the meatballs: Remove the lid from the soup and, using a small spoon, drop heaping teaspoon-sized portions of the meatball mixture directly into the simmering soup. This should yield about 45 small rustic meatballs. Replace the lid and cook for 5 minutes to allow the meatballs to cook through.
6. Add spinach: Remove the lid again and add the fresh baby spinach to the pot. Stir well to combine, then cover once more and cook for an additional 5 minutes until the spinach wilts and the meatballs are fully cooked.
7. Finish, then serve: Stir the soup well and taste to adjust seasoning as needed. Squeeze in juice from the remaining half lemon and add about ½ teaspoon more kosher salt if desired. Divide the soup evenly into bowls, garnish with extra fresh dill, cracked black pepper, a drizzle of extra-virgin olive oil, and crumbled feta cheese. Serve hot and enjoy this fresh, hearty, and lemony soup.

Notes

• You can use vegetable stock instead of chicken broth for a vegetarian version but keep in mind the meatballs contain chicken.
• Use gluten-free breadcrumbs if you require a gluten-free meal.
• Adjust lemon juice according to your taste preference for acidity.
• The meatballs are rustic and freeform — no need to roll them perfectly.
• If you prefer a thicker soup, cook longer after adding barley to reduce liquid.
• Fresh dill is key to the bright flavor; avoid dried if possible in the garnish.

Keywords: lemony barley soup, chicken meatballs soup, dill soup, healthy chicken soup, Mediterranean soup, barley chicken soup, comforting soup recipe