Farro Soup with Meatballs
User Reviews
5
Farro Soup with Meatballs
Description
Farro Soup with Meatballs combines finely chopped onion sautéed in olive oil with chicken broth and pearl farro, cooked until the farro is tender. Italian-style tomatoes and white beans add body and flavor while torn kale leaves wilt into the broth. The turkey meatballs, seasoned with Italian seasoning, salt, breadcrumbs, Parmesan, and egg, are either broiled until browned or cooked directly in the soup, providing a protein-rich addition to the bowl.
The soup's texture contrasts the chewy pearl farro, tender leafy kale, soft beans, and juicy meatballs, making each spoonful varied. The tomato base gives a light acidity balanced by the savory broth and spicy seasoning in the meatballs. Preparation allows flexibility: broiling the meatballs adds a browned exterior, while simmering them in the soup creates a softer finish.
This soup works well as a comforting lunch or dinner and can be adjusted by using pre-made frozen meatballs to save time. Serving suggestions might include crusty bread, though none are specified. The ingredients offer a balanced, nutritious bowl suitable for a filling meal during cooler seasons.
Ingredients
- 1 onion finely chopped
- 1 tablespoon olive oil
- 1 cup farro Village Harvest Farro Perlato brand
- 6 cups chicken broth
- 1 can Italian style tomatoes undrained
- 1 can White beans rinsed and drained
- 2 cups kale torn leaves
- 2 parsley
- salt
- black pepper
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 Parmesan Cheese grated
Instructions
- 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.
Notes
- Frozen pre-made turkey meatballs may be substituted to speed preparation; add them when cooking the farro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 1493mg | 62% |
| Potassium | 709mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 17.8mg | 20% |
| Calcium | 176mg | 18% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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