Lemony Chicken-Feta Meatball Soup With Spinach Recipe

[
  {
    "@context": "http://schema.org",
    "@id": "nyt://recipe/690b67a2-30e0-53d1-8802-073f5e9ca57a",
    "@type": "Recipe",
    "mainEntityOfPage": {
      "@id": "https://cooking.nytimes.com/recipes/1021943-lemony-chicken-feta-meatball-soup-with-spinach",
      "@type": "WebPage",
      "name": "Lemony Chicken-Feta Meatball Soup With Spinach"
    },
    "url": "https://cooking.nytimes.com/recipes/1021943-lemony-chicken-feta-meatball-soup-with-spinach",
    "name": "Lemony Chicken-Feta Meatball Soup With Spinach",
    "description": "Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.",
    "author": {
      "@type": "Person",
      "name": "Yasmin Fahr"
    },
    "image": [
      {
        "@id": "nyt://image/6926a127-e6d4-59b7-9b5b-8afc30247ac4#videoSixteenByNineJumbo1600",
        "@type": "ImageObject",
        "caption": "Yasmin Fahr’s lemony feta-chicken meatball soup with spinach.",
        "contentUrl": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-videoSixteenByNineJumbo1600-v4.jpg",
        "creditText": "Linda Xiao for The New York Times. Food Stylist: Monica Pierini.",
        "dateModified": "2024-10-24T15:41:19.750Z",
        "datePublished": "2024-10-24T15:37:43.000Z",
        "height": "900",
        "representativeOfPage": true,
        "uploadDate": "2024-10-24T15:37:43.000Z",
        "url": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-videoSixteenByNineJumbo1600-v4.jpg",
        "width": "1600"
      },
      {
        "@id": "nyt://image/6926a127-e6d4-59b7-9b5b-8afc30247ac4#googleFourByThree",
        "@type": "ImageObject",
        "caption": "Yasmin Fahr’s lemony feta-chicken meatball soup with spinach.",
        "contentUrl": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-googleFourByThree-v4.jpg",
        "creditText": "Linda Xiao for The New York Times. Food Stylist: Monica Pierini.",
        "dateModified": "2024-10-24T15:41:19.750Z",
        "datePublished": "2024-10-24T15:37:43.000Z",
        "height": "600",
        "representativeOfPage": true,
        "uploadDate": "2024-10-24T15:37:43.000Z",
        "url": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-googleFourByThree-v4.jpg",
        "width": "800"
      },
      {
        "@id": "nyt://image/6926a127-e6d4-59b7-9b5b-8afc30247ac4#mediumSquareAt3X",
        "@type": "ImageObject",
        "caption": "Yasmin Fahr’s lemony feta-chicken meatball soup with spinach.",
        "contentUrl": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-mediumSquareAt3X-v4.jpg",
        "creditText": "Linda Xiao for The New York Times. Food Stylist: Monica Pierini.",
        "dateModified": "2024-10-24T15:41:19.750Z",
        "datePublished": "2024-10-24T15:37:43.000Z",
        "height": "1218",
        "representativeOfPage": true,
        "uploadDate": "2024-10-24T15:37:43.000Z",
        "url": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-mediumSquareAt3X-v4.jpg",
        "width": "1218"
      }
    ],
    "totalTime": "PT30M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "main course",
    "keywords": "dill, feta, ground chicken, ground turkey, rolled oat, soup",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 5,
      "ratingCount": 5949
    },
    "nutrition": {
      "@context": "http://schema.org",
      "@type": "NutritionInformation",
      "calories": 426,
      "unsaturatedFatContent": "15 grams",
      "carbohydrateContent": "24 grams",
      "cholesterolContent": null,
      "fatContent": "23 grams",
      "fiberContent": "5 grams",
      "proteinContent": "36 grams",
      "saturatedFatContent": "7 grams",
      "sodiumContent": "1160 milligrams",
      "sugarContent": "3 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "1 pound ground chicken or turkey, preferably dark meat",
      "1/2 cup crumbled feta",
      "3/4 cup old-fashioned rolled oats",
      "1 small red onion, halved (1/2 diced, and 1/2 grated, then squeezed with a paper towel to remove excess liquid)",
      "1/3 packed cup fresh dill leaves and fine stems, finely chopped",
      "1 tablespoon ground cumin",
      "1/2 teaspoon plus 1 tablespoon ground turmeric",
      "Kosher salt and black pepper",
      "3 tablespoons olive oil",
      "1/2 teaspoon red-pepper flakes, plus more for serving",
      "4 cups low-sodium chicken broth or water",
      "4 packed cups baby spinach (about 5 ounces)",
      "2 lemons (1 juiced and 1 cut into wedges for serving)"
    ],
    "recipeInstructions": [
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 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 1 1/2 inches. (You will have approximately 25 balls.)"
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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 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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges."
      }
    ],
    "publisher": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "datePublished": "2021-02-23T00:00:00.000Z",
    "dateModified": "2024-10-24T15:39:06.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Truth Doyle"
        },
        "reviewBody": "My husband asks for this soup again and again- doesnt matter if its 90 degrees outside! So good, so easy, so forgiving too if you leave something out or need to substitute something. And Pirwood's comments are spot on!",
        "datePublished": "2025-06-22T15:26:12.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Christy"
        },
        "reviewBody": "Last time I made this exactly as written and we loved it. No changes. Tonight I made it with lean ground lamb instead of a ground poultry. It really was excellent. Lamb added a richness. I also took the salt down a bit as I used block feta I crumbled. It tasted saltier to me than the pre crumbled. Great recipe!",
        "datePublished": "2025-06-17T00:10:03.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "brianne"
        },
        "reviewBody": "Two tips- 1)Make sure to use LOW SODIUM chicken broth! This soup is outstanding, except I made a mistake- I love salt so am never deterred when other people say that a recipe is too salty, and rarely come across something that I think has too much salt. \n\nThat being said, I followed the recipe exactly (or so I thought) and didn’t add any additional salt or seasoning at the end because when I went and tried the broth it was EXTREMELY salty.  Took me awhile to figure out it’s because I used regular and not low sodium chicken broth. Added some water and it’s ok, but I can understand how this would be too salty for some, even with low sodium. \n\n2) Make sure you properly brown the meatballs - if you don’t cook them long enough and at high enough heat before adding the broth. Otherwise they’ll be mushy (I know because I made 2 batches at the same time and one of my burners isn’t as strong as the other one.)",
        "datePublished": "2025-06-13T06:17:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Lexie"
        },
        "reviewBody": "This has become one of our favourite soups. I find it way easier to brown the meatballs in the soup pot first, remove them, then start in with the onions. You get to keep the browned bits, but don't have to deal with a crowded pot, and broken meatballs.\nI always use oatmeal in the meatballs. But, for the broth I sometimes use oatmeal as written, and sometimes I swap it out for rice. Both are great.",
        "datePublished": "2025-06-07T16:45:00.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Troy N"
        },
        "reviewBody": "I added 1 jalapen̈o - half in meatballs and half in soup.\nI doubled the red pepper flakes and added egg noodles. \nI added fresh mushrooms (used clam shells) \nDid not use the dill.\nI loved it.",
        "datePublished": "2025-06-04T23:26:19.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jennifer"
        },
        "reviewBody": "Oops I see my mistake.  Confusing cumin with turmeric.  Ooops.",
        "datePublished": "2025-06-03T01:19:00.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jennifer"
        },
        "reviewBody": "I love this but I am a bit confused regards the cumin. In Step one it mentions adding the cumin to the meatball mixture. In step two it mentions adding the remaining one tablespoon of cumin. I had already added it to the meatball mixture. Am I missing some thing or  mis-reading the recipe?",
        "datePublished": "2025-06-03T01:17:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Frederick"
        },
        "reviewBody": "Fantastic!  Thank you Yasmin Fahr.\nA couple of ideas: I browned the meatballs separately in a pan and then added them to the onions.  Also, Turmeric contains a compound called curcumin, which has antioxidant and anti-inflammatory properties. However, curcumin is not easily absorbed by the body.  Black pepper contains a compound called piperine, which can increase the bioavailability of curcumin by up to 2000%. This means that when turmeric is consumed with black pepper, the body can absorb more curcumin and reap its potential health benefits.  I added a teaspoon of freshly ground pepper therefore.",
        "datePublished": "2025-05-30T23:43:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alexandra Sassoon"
        },
        "reviewBody": "Subbed oats for ptitim, so good !!",
        "datePublished": "2025-05-28T00:06:56.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Smariel"
        },
        "reviewBody": "Excellent soup.  Even in May, when I’m eating it.  I needed a little more heat so added some hot sauce.  Regarding the oats, I tried the recipe as written.  It’s good this way but really thickens the broth.  I prefer a more brothy soup so next time will probably either do half as much or none.",
        "datePublished": "2025-05-25T00:48:23.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "KS NSB"
        },
        "reviewBody": "I had no idea ground turkey could be made into something so delicious. I debated following some of the notes that advised cooking meatballs separately, but in the end I put all 18 meatballs in the Dutch oven and proceeded as instructed. Instead of using oats in the broth, I added pre-cooked quinoa which I needed to use up. It was perfect. I am looking forward to making this for friends soon.",
        "datePublished": "2025-05-20T22:08:42.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "DD LA"
        },
        "reviewBody": "so delicious, love this!!",
        "datePublished": "2025-05-19T03:03:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "RaleighGirl"
        },
        "reviewBody": "So good. Did not grate onion - finely minced and then smashed some with side of knife. Used a large lemon which yielded about 1/4 cup resulting in wonderful lemon flavor. Added chickpea orzo to the soup (oats to the meatball) and then cooked for about 6 minutes. Next time, which might be tomorrow because craving more already, I’ll make meatballs a tad smaller - I had ended up with 18, and I’ll make sure all my feta is crumbled well - I originally ignored some of the bigger pieces. So happy I made this!",
        "datePublished": "2025-05-18T13:14:04.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Gillian"
        },
        "reviewBody": "I've added medium shell pasta to the broth instead of the oats, as I have teens that won't go for it if it's too brothy. It smells divine! Cant wait to dig in!",
        "datePublished": "2025-05-13T21:21:02.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Juls"
        },
        "reviewBody": "A bowl of comfort that hits all the notes right out of the park!  Followed recipe as written as I often do when trying recipes for the first time.  The feta & lemon is a winning combination, and the Better Than Bouillon chicken broth I used worked nicely.  \nThis recipe is truly exceptional.",
        "datePublished": "2025-05-10T22:51:46.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Pirwoods"
        },
        "reviewBody": "Long time lurkers, first time commenters - be gentle. We love this recipe so much, and wanted to share modifications for other gluttons out there. \n\nUse the 1/4 c oats in the meatballs\nDon't use the oats in the soup, instead substitute with 1 c orzo\nIncrease stock to 6 cups\nAdd thinly sliced celery for extra crunch (cook with the onions!)\nWe tend to up the red pepper and don't add salt at step 3\n\nEnjoy, as the perfect acidity is balanced by the silken coated orzo sliding down your gullet.",
        "datePublished": "2022-11-14T00:52:56.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ted"
        },
        "reviewBody": "I would substitute a different herb, as my wife and I are not dill fans.  However, the rest sounds great.\n\nAnd I want to mention how much I love and appreciate the NYTimes cooking community.  I love reading your comments and I appreciate all of you out there cooking.",
        "datePublished": "2021-03-04T05:00:50.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kathy T"
        },
        "reviewBody": "This was really tasty and easy to make. I didn’t do the part where you move the onion over for meatballs, though. Instead I did meatballs for 15 mins in 400 oven on parchment paper then popped them in the broth to finish. Easier I think and worked great (meatballs brown/cook evenly in the oven without breaking up)",
        "datePublished": "2022-10-20T00:04:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ellen"
        },
        "reviewBody": "So glad I read notes from other cooks!  Most helpful:  bake meatballs at 400 for 15 minutes on parchment lined cookie sheet; sauté equal parts celery with the onion. Use oatmeal in the meatballs but orzo in the soup. Absolutely delicious with crusty bread.",
        "datePublished": "2024-03-18T12:58:09.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "emilyiscooking"
        },
        "reviewBody": "This is the best soup I’ve ever had in my entire life. No cap. I’ve been eating it for days and I don’t want it to stop. I followed the recipe but took the advice of others and went light on the oats in the meatballs. Full send on oats in the broth. This is the kind of soup that makes you feel like things might be okay in life. It’s gonna work out.",
        "datePublished": "2024-10-12T16:24:42.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "M in Upstate NY"
        },
        "reviewBody": "Really good. My observations: I found a bit salty, perhaps due to feta and veg broth, next time I will reduce what is added to chicken. Watch heat when sautéing onions (mine burned a bit). My partner added plain cooked egg noodles to his bowl and loved the soup even more with the addition. First time grating a red onion; not an easy task (for me), so I ended up mincing and that was fine. Recipe is a keeper.\n\nThank you NYT Cooking and commenters for helping me learn to cook (I’m over 50)!",
        "datePublished": "2021-03-05T01:29:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jamie"
        },
        "reviewBody": "I never would have pegged this recipe as such from looking at it, but this was a huge hit with my entire family, from my extremely picky 11 year old to my adventuresome dad, and everyone in between.  It is a rare occasion when we can all eat the same dinner and like it, so this recipe is a keeper for sure! I made it as written.  Don't skip the lemon-- it really makes the soup special!  I served it with some homemade sourdough rye and a salad. Yum!",
        "datePublished": "2021-03-08T02:29:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Linda"
        },
        "reviewBody": "Delicious recipe,my spouse and I really enjoyed the soup. We added a spoonful of whole milk Greek yogurt to our bowls which smoothed it out perfectly.  We enjoyed the meatball recipe so much that we are going copy it and make grilled chicken patties( we thought that a tzatziki sauce would be a great accompaniment).",
        "datePublished": "2021-03-07T04:31:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Noelle P"
        },
        "reviewBody": "I substituted 1/2 cup orzo for the oats in the broth for a more brothy finish, and it’s awesome!!",
        "datePublished": "2021-04-04T01:24:38.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Monica"
        },
        "reviewBody": "Hi All, I’ve made this recipe a few times now - it is delicious! Today i decided to make it according to the suggestions in NOTES. I used oatmeal for the meatballs and orzo in the soup. I baked the meatballs for 15 minutes before adding to the soup. Going forward, I may keep the orzo in the soup if i happen to not have enough oatmeal(which is what happened today) but I will not bake the meatballs - it made them tough. Cooking them in the soup/ dutch oven created a lovely moist soft meatball that was easy to eat and balanced solely with the broth.",
        "datePublished": "2024-09-26T23:47:26.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Aubry"
        },
        "reviewBody": "Could be good for all I know, but the amount of turmeric in this recipe is excessive. I almost want to make it without any turmeric next time so that I'm able to taste... anything else. I also subbed the oats out for orzo and the spinach out for kale, which I'd do again.",
        "datePublished": "2023-11-08T00:48:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Donald"
        },
        "reviewBody": "To everyone cooking their meatballs in the oven... the whole point of browning them next to the onions is to get the chickeny goodness, fat and fond in the bottom of your soup pot, which then transfers to the broth and into you! All that is lost baking them in the oven.",
        "datePublished": "2024-11-04T20:30:05.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kiley"
        },
        "reviewBody": "One of my absolute favorite recipes!! Add some white wine and crusty bread.",
        "datePublished": "2021-05-16T22:35:46.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Zoe"
        },
        "reviewBody": "Five stars for this one! I had dark meat turkey to use and followed the directions exactly. It’s very flavorful and filling. The two dozen meatballs did not fit in my soup pot so I had to sauté half of them separately and add them back in. I’ll be buying a pot with a bigger surface area since this recipe is going into regular rotation.",
        "datePublished": "2021-03-10T01:10:55.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sanet"
        },
        "reviewBody": "The silky oats taste wasn’t for me at all... felt slimy.",
        "datePublished": "2021-03-29T01:14:21.000Z"
      }
    ],
    "copyrightHolder": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "copyrightYear": 2021
  },
  {
    "@context": "https://schema.org",
    "@id": "https://cooking.nytimes.com/recipes/1021943-lemony-chicken-feta-meatball-soup-with-spinach",
    "@type": "WebPage",
    "author": {
      "@type": "Person",
      "name": "Yasmin Fahr"
    },
    "copyrightHolder": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "copyrightYear": 2021,
    "description": "Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.",
    "hasPart": {
      "@type": "WebPageElement",
      "cssSelector": ".recipe",
      "isAccessibleForFree": false
    },
    "isAccessibleForFree": false,
    "isPartOf": {
      "@type": "Product",
      "name": "NYT Cooking",
      "productID": "cooking.nytimes.com:basic"
    },
    "name": "Lemony Chicken-Feta Meatball Soup With Spinach",
    "primaryImageOfPage": [
      {
        "@id": "nyt://image/6926a127-e6d4-59b7-9b5b-8afc30247ac4#videoSixteenByNineJumbo1600",
        "@type": "ImageObject",
        "caption": "Yasmin Fahr’s lemony feta-chicken meatball soup with spinach.",
        "contentUrl": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-videoSixteenByNineJumbo1600-v4.jpg",
        "creditText": "Linda Xiao for The New York Times. Food Stylist: Monica Pierini.",
        "dateModified": "2024-10-24T15:41:19.750Z",
        "datePublished": "2024-10-24T15:37:43.000Z",
        "height": "900",
        "representativeOfPage": true,
        "uploadDate": "2024-10-24T15:37:43.000Z",
        "url": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-videoSixteenByNineJumbo1600-v4.jpg",
        "width": "1600"
      },
      {
        "@id": "nyt://image/6926a127-e6d4-59b7-9b5b-8afc30247ac4#googleFourByThree",
        "@type": "ImageObject",
        "caption": "Yasmin Fahr’s lemony feta-chicken meatball soup with spinach.",
        "contentUrl": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-googleFourByThree-v4.jpg",
        "creditText": "Linda Xiao for The New York Times. Food Stylist: Monica Pierini.",
        "dateModified": "2024-10-24T15:41:19.750Z",
        "datePublished": "2024-10-24T15:37:43.000Z",
        "height": "600",
        "representativeOfPage": true,
        "uploadDate": "2024-10-24T15:37:43.000Z",
        "url": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-googleFourByThree-v4.jpg",
        "width": "800"
      },
      {
        "@id": "nyt://image/6926a127-e6d4-59b7-9b5b-8afc30247ac4#mediumSquareAt3X",
        "@type": "ImageObject",
        "caption": "Yasmin Fahr’s lemony feta-chicken meatball soup with spinach.",
        "contentUrl": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-mediumSquareAt3X-v4.jpg",
        "creditText": "Linda Xiao for The New York Times. Food Stylist: Monica Pierini.",
        "dateModified": "2024-10-24T15:41:19.750Z",
        "datePublished": "2024-10-24T15:37:43.000Z",
        "height": "1218",
        "representativeOfPage": true,
        "uploadDate": "2024-10-24T15:37:43.000Z",
        "url": "https://static01.nyt.com/images/2021/02/23/dining/yf-meatball-soup-copy/yf-meatball-soup-copy-mediumSquareAt3X-v4.jpg",
        "width": "1218"
      }
    ],
    "publisher": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "url": "https://cooking.nytimes.com/recipes/1021943-lemony-chicken-feta-meatball-soup-with-spinach"
  },
  {
    "@context": "https://schema.org",
    "@id": "https://cooking.nytimes.com/#publisher",
    "@type": "Organization",
    "alternateName": [
      "nytimes cooking",
      "New York Times Cooking"
    ],
    "diversityPolicy": "https://www.nytco.com/company/diversity-and-inclusion/",
    "ethicsPolicy": "https://www.nytco.com/company/standards-ethics/",
    "foundingDate": "2014-09-17",
    "logo": {
      "@type": "ImageObject",
      "contentUrl": "https://static01.nyt.com/applications/cooking/623885b/assets/SiteLogoBlack-112x112.svg",
      "creditText": "NYT Cooking",
      "height": "112",
      "url": "https://static01.nyt.com/applications/cooking/623885b/assets/SiteLogoBlack-112x112.svg",
      "width": "112"
    },
    "name": "NYT Cooking",
    "parentOrganization": {
      "@id": "https://www.nytimes.com/#publisher",
      "@type": "NewsMediaOrganization",
      "name": "The New York Times"
    },
    "sameAs": [
      "https://www.facebook.com/nytcooking/",
      "https://www.instagram.com/nytcooking/",
      "https://www.youtube.com/c/NYTCooking",
      "https://www.tiktok.com/@nytcooking",
      "https://apps.apple.com/us/app/nyt-cooking/id911422904",
      "https://play.google.com/store/apps/details?id=com.nytimes.cooking&hl=en_US&gl=US"
    ],
    "url": "https://cooking.nytimes.com"
  },
  {
    "@context": "https://schema.org",
    "@id": "https://www.nytimes.com/#publisher",
    "@type": "NewsMediaOrganization",
    "diversityPolicy": "https://www.nytco.com/company/diversity-and-inclusion/",
    "ethicsPolicy": "https://www.nytco.com/company/standards-ethics/",
    "foundingDate": "1851-09-18",
    "logo": {
      "@type": "ImageObject",
      "contentUrl": "https://static01.nyt.com/images/icons/t_logo_291_black.png",
      "creditText": "The New York Times",
      "height": "291",
      "url": "https://static01.nyt.com/images/icons/t_logo_291_black.png",
      "width": "291"
    },
    "masthead": "https://www.nytimes.com/interactive/2023/01/28/admin/the-new-york-times-masthead.html",
    "name": "The New York Times",
    "sameAs": [
      "https://www.facebook.com/nytimes/",
      "https://twitter.com/nytimes",
      "https://www.instagram.com/nytimes/",
      "https://www.youtube.com/user/TheNewYorkTimes",
      "https://www.linkedin.com/company/the-new-york-times",
      "https://www.wikidata.org/wiki/Q9684",
      "https://en.wikipedia.org/wiki/The_New_York_Times"
    ],
    "url": "https://www.nytimes.com/"
  }
]