When making soups, one of the last ingredients I would consider is whole oats. But here in this recipe created by NYT Food contributor Yasmin Fahr, it is the magical ingredient bringing this delightfully lemony soup together.
Because I am a subscriber to the New York Times, I’ve gifted the recipe here. To get a start on food shopping, the list of ingredients follows:
Lemony Chicken-Feta Meatball Soup
Ingredients
- Ground chicken or turkey, preferably dark meat (I used turkey)
- Crumbled feta
- Old-fashioned rolled oats
- Red onion
- Fresh dill
- Ground cumin
- Ground turmeric
- Olive oil
- Red-pepper flakes
- Low-sodium chicken broth or water (I used water)
- Baby spinach
- Lemons
Four Nights A Week 
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