In a medium sized bowl, add the ground meat, feta, ¼ cup hemp hearts, the grated onion, most of the chives (reserve 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, about 1½ inches. (You will have about 25 balls).
Heat the olive oil in a large Dutch oven or wide pot over medium heat until shimmering. Add the diced onion, season with salt, and cook until they begin to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and red pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the side of the pot, then add the meatballs. (They will be close together, and that’s okay.) Cook until browned on two sides, 5 to 7 minutes total.
Pour the broth over the meatballs and add the remaining ½ cup hemp hearts. Gently tilt the pot to the right and left to distribute the hemp hearts and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Taste and season with salt an pepper as needed. Cook, gently stirring occasionally to make sure the meatballs are not sticking to the bottom of the pot, until the meatballs are cooked through, about 4 minutes.
Stir in the spinach and lemon juice until the spinach is wilted, cook for about 2 minutes. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining chives. Serve with lemon wedges and enjoy!