Make the Wonton Filling:
In a mixing bowl, combine ground chicken, feta, chopped spinach, garlic, red onion, parsley, oregano, lemon zest, salt, and pepper. Mix until fully incorporated.

Assemble the Wontons:
Place a wonton wrapper on a flat surface. Spoon about 1 teaspoon of filling into the center. Moisten the edges with water, fold diagonally to form a triangle, then seal the edges firmly. Fold the two corners together and pinch to seal (optional for traditional wonton shape). Repeat with remaining filling and wrappers.

Cook the Broth:
In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until fragrant (about 2–3 minutes). Add diced zucchini and cook for 2–3 minutes more. Pour in the broth and bring to a gentle boil.

Add Wontons:
Gently place the wontons into the simmering broth. Reduce heat to medium-low and cook for 5–7 minutes, or until the wontons float and the meat is fully cooked.

Finish the Soup:
Stir in lemon juice and cherry tomatoes. Adjust salt and pepper to taste. Simmer for an additional minute, then remove from heat.

Serve:
Ladle soup into bowls and garnish with fresh parsley or dill. Serve hot with a wedge of lemon on the side for extra brightness.