This Lemon Barley Soup with Chicken Meatballs & Dill is one of those cozy dishes that wraps you in warmth like a favorite sweater. Imagine a chill in the air, and you’ve just come home after a long day. This soup fills your kitchen with that irresistible aroma of fresh herbs and citrus, instantly making you feel at ease. The tender chicken meatballs blend beautifully with the nutty pearl barley, while the bright notes of lemon and dill uplift your spirits with each spoonful. It’s one of those recipes that feels like a hug in a bowl, striking that perfect balance between comfort and nourishment.
Perfect for any weeknight dinner or leisurely weekend gathering, this dish is surprisingly simple to make. With a handful of wholesome ingredients, you can create a nourishing meal that everyone will love. It’s the kind of recipe you’ll want to keep in your rotation, not just for its delicious flavors but also for how easy it is to whip up. So, grab your apron, and let’s get started on this delightful culinary journey.
Why This Recipe Works
This Lemon Barley Soup with Chicken Meatballs & Dill offers an intriguing blend of flavors and textures that elevate a simple soup into an aromatic, hearty meal. By combining the nutty chewiness of pearl barley with tender, flavorful chicken meatballs, this recipe creates a comforting dish perfect for any weeknight dinner. The freshness of lemon and dill brightens the entire bowl, ensuring each sip feels revitalizing and cozy.
Why You’ll Love This Lemon Barley Soup with Chicken Meatballs & Dill
The balance of ingredients in this recipe appeals to both healthy eaters and those seeking flavor. The use of fresh vegetables and herbs, coupled with protein-packed meatballs, makes this dish a nourishing choice. Plus, the ease of preparation allows you to whip it up effortlessly, making it a go-to option for busy weeknights or leisurely weekends.
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 5.5 oz bag fresh baby spinach
- Kosher salt
- Freshly ground black pepper
- 1 lb (454g) ground chicken
- ⅓ cup breadcrumbs (gluten-free if desired)
- 3 Tbsp fresh dill (for meatballs), finely chopped
- 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)
Start with the Vegetables
Sauté the Veggies
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and carrot, cooking for about 5-7 minutes, or until they soften up just nice. Stir in the 3 chopped garlic cloves, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and 3 tablespoons of chopped dill to create that lovely aroma.
Add the Barley
Next, mix in the 6 ounces of pearl barley, allowing it to toast for about 1 minute. After that, pour in the 6 cups of chicken or vegetable broth and 2 tablespoons of fresh lemon juice. Remember to reserve that lemon for a bit later if needed!
Simmer the Soup
Now, raise the heat to medium-high. Bring this beautiful mixture to a boil, then reduce the heat, and cover the pot. Let it simmer for 15 minutes—this is where the magic happens.
Make the Chicken Meatballs
Combine Ingredients
While your soup is simmering, let’s prepare the meatballs. In a large mixing bowl, combine the 1 pound of ground chicken, ⅓ cup breadcrumbs, 3 tablespoons of dill, 2 tablespoons of extra-virgin olive oil, 1 large egg, 1 teaspoon of lemon zest, 1 teaspoon of kosher salt, ½ teaspoon of dried oregano, ½ teaspoon of garlic powder, ¼ teaspoon of black pepper, and ⅓ cup of crumbled feta cheese.
Form the Meatballs
Use your hands to mix the ingredients thoroughly until everything is well combined. Then, form rustic, free-form meatballs. Don’t worry if they look a bit different from each other. That gives them character!
Cook the Meatballs
Now that your soup has been simmering for 15 minutes, remove the lid and gently drop in those heaping teaspoon-sized portions of meatballs into the soup. Replace the lid and cook for another 5 minutes, allowing them to cook through.
Add the Spinach
Stir in Baby Spinach
Once those meatballs are in, it’s time to add some greens. Remove the lid again and stir in the 5.5 oz of fresh baby spinach. Give it a good mix, then cover the pot again for an additional 5 minutes. Watch as the vibrant green wilts perfectly into the soup!
Finish and Serve the Soup
Adjust Seasoning
Now that the spinach is beautifully wilted, give your soup a good stir. It’s time to taste and adjust any seasoning. A bit more lemon juice or kosher salt can sometimes make all the difference.
Garnish and Enjoy
Divide the soup into bowls and get creative with your garnishing. Add extra dill, a sprinkle of cracked black pepper, a drizzle of olive oil, and possibly a little more crumbled feta. Now, sit back and enjoy your comforting bowl of Lemon Barley Soup with Chicken Meatballs & Dill!
Serving Suggestions
For an even heartier meal, serve alongside some crusty whole-grain bread or pair it with a fresh garden salad for that added crunch.
Tips for Success
- Keeping the meatballs small ensures they cook evenly.
- Fresh herbs really enhance the flavor, so don’t skip ‘em!
- Adjust the lemon juice after cooking for that fresh zing you’ll love.
Variations
- If chicken isn’t your thing, try substituting ground turkey or beef for the meatballs.
- You can also throw in seasonal vegetables like zucchini or peas for even more flavor and nutrition.
- Swap out dill for parsley or thyme if you’re in the mood for something different.
Pairing Ideas
Pair this flavorful soup with a refreshing white wine like Sauvignon Blanc or enjoy a light sparkling water with lemon. Both options will complement the soup beautifully.
FAQs
Q1: Can I make this soup ahead of time?
A1: Yes, you can prepare the soup and store it in the refrigerator for up to 3 days.
Q2: How can I store leftovers?
A2: Store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.
Q3: Can I use quick-cooking barley?
A3: Yes, if you have quick-cooking barley, you can use that too. Just adjust the cooking time accordingly.
Q4: Is this recipe gluten-free?
A4: To make it gluten-free, simply use gluten-free breadcrumbs for the meatballs.
Q5: Can I add more vegetables?
A5: Absolutely! Feel free to incorporate your favorite veggies like kale, bell peppers, or celery.
This Lemon Barley Soup with Chicken Meatballs & Dill is a nurturing and soothing dish that warms both body and spirit. The fragrant blend of lemon and dill, coupled with hearty chicken meatballs, delivers a delightful experience with each bite. Not only does it bring comforting familiarity to the table, but it also invites experimentation and personalization, making every bowl uniquely yours. Enjoy the wholesome goodness and share the joy of this warming recipe with family and friends.
Print
Lemon Barley Soup with Chicken Meatballs & Dill
This satisfying soup blends tender chicken meatballs with nutty pearl barley and the refreshing zest of lemon and dill. Perfect for chilly evenings!
- Total Time: 45 minutes
- Yield: 4 servings 1x
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 5.5 oz bag fresh baby spinach
- Kosher salt
- Freshly ground black pepper
- 1 lb (454g) ground chicken
- ⅓ cup breadcrumbs (gluten-free if desired)
- 3 Tbsp fresh dill (for meatballs), finely chopped
- 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
- Heat olive oil in a large pot, sauté onion and carrot until softened.
- Stir in garlic, salt, black pepper, and dill for aroma.
- Add pearl barley and toast briefly, then pour in broth and lemon juice.
- Bring to boil, reduce heat, and simmer for 15 minutes.
- Combine meatball ingredients in a bowl and form meatballs.
- Drop meatballs into simmering soup, cover, and cook for 5 more minutes.
- Stir in spinach, mix well, and cover for an additional 5 minutes.
- Adjust seasoning, garnish, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For even cooking, keep meatballs small.
Using fresh herbs enhances the flavor immensely.
Add more lemon juice post-cooking for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 15
- Saturated Fat: 3.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 24
- Cholesterol: 85
