Meatballs:

In a medium bowl, add the chicken, feta, oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, ½ teaspoon turmeric and 1 teaspoon salt.

Gently combine without squeezing too hard or overworking the meat.

Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1½ inches. (You will have approximately 25 balls.)

Orzo:

Boil orzo in boiling water for a few minutes less than manufacturer's recommendations (approx. 4-5 mins) as the orzo will continue to cook once included in the broth.

Drain and toss with lemon juice, oiive oil , and salt.

Broth:

Heat the oil in a large Dutch oven or wide pot over medium until shimmering.

Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally.

Add the remaining 1/2 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds.

Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that’s OK.)

Cook until browned on two sides, 5 to 7 minutes total.

Gently pour in the broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain a simmer.

Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the meatballs are cooked through, about 4 minutes.

Stir in the spinach, orzo, and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste and serve.

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Serving suggestion: Accompany with warm, crisp naan, fried lightly in saute pan with a bit of olive oil and sprinkled with salt.

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