Chicken Meatball Soup with Spring Greens

This soup is my answer to the first mild week of spring, when the market is full of asparagus and the winter root vegetables are starting to feel tired. The meatballs are the reason it feels like a meal rather than a bowl of greens. They are made with lean chicken mince, a little egg and a handful of oats blitzed fine, so they stay soft and hold together in the broth without turning heavy.

A quick word on the oats. Rolled oats work like a gentle binder here, soaking up the egg and juices so the meatballs stay tender. If you are gluten free, almond meal does the same job and adds a faint nutty note that suits the herbs. Chilling the shaped meatballs before they go in is the step I would not skip. It firms them up so they keep their round shape while they poach, and you get clean little spheres rather than a pot of ragged bits.

The vegetables go in at different times for a reason. Carrots, celery and onion need a head start to sweeten. The zucchini, asparagus and green beans only need a few minutes, so they stay bright and a bit snappy. Peas and the cannellini beans are already tender, so they just need to warm through. Stirring the spinach in at the end and letting it wilt in the residual heat keeps it green and fresh looking. The lemon and dill go in last, and I always add the lemon juice off the heat if I can, since a sharp squeeze tastes brighter when it has not been cooked for long.

This soup keeps well for about three days in the fridge. The meatballs soften a little as they sit, which I actually like. If you are making it ahead, cool the soup quickly and store the greens separately if you can, because asparagus and spinach lose their colour after a day or two in hot broth. To reheat, bring it up gently rather than at a hard boil, so the meatballs stay tender.

It is good with a slice of wholegrain toast rubbed with garlic, which you can soak up with the broth. For a lighter lunch, serve it with a crisp green salad. If you want something to nibble alongside, try the Creamy Herbed White Bean Spread with cut vegetables, or a few Crunchy Baby Carrot Snacks on the side.