Farro Soup with Meatballs
This hearty
farro soup recipe is filled with turkey meatballs, white beans and kale. It's
the perfect easy and nutritious dinner option!
CourseSoup
CuisineItalian
Keywordfarro
soup, meatball soup
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings
Calories265kcal
AuthorDinner
at the Zoo
INGREDIENTS
For the meatballs:
- 1 lb ground turkey 93% lean
- 1 egg beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 onion finely chopped
- 1 tablespoon olive oil
- 1 cup Village Harvest Farro Perlato
- 6 cups chicken broth
- 1 can Italian style tomatoes undrained
- 1 can white beans rinsed and drained
- 2 cups torn kale leaves
- 2 tablespoons
parsley
- salt and pepper
INSTRUCTIONS
1.
For the meatballs: Preheat broiler.
Combine all ingredients, mix until combined. Shape into small meatballs
about 1 inch in diameter.
- Line a sheet pan with foil and place
the meatballs on the pan. Broil about 6 inches from the heat for
about 8 minutes, or until meatballs are cooked through and have started to
brown. Alternatively, you can skip the broiling and simply add the
meatballs to the soup to cook them.
- While you prepare the meatballs,
start the soup. Heat the olive oil in a large soup pot over medium heat.
Add the onion and cook for 3-5 minutes or until onion has softened. Season
to taste with salt and pepper.
- Add the chicken broth and farro to
the pot; bring to a simmer. Cook for 20 minutes or until farro is tender.
If you're simmering your meatballs, add them after the farro has cooked
for 10 minutes.
- Stir in the tomatoes, beans and kale;
cook for 5 minutes more or until kale is wilted. If you've broiled the
meatballs, also stir them in at this time.
- Season the soup with salt and pepper
to taste, then sprinkle with parsley and serve.
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