Farro Soup with Meatballs
Ingredients
The meatballs
-
1
lb
ground turkey 93% lean
-
1
large
egg, beaten
-
1
teaspoon
Italian seasoning
-
1
teaspoon
kosher salt
-
½
cup
breadcrumbs
-
½
cup
grated parmesan cheese
-
1
medium
onion, finely chopped
-
1
tablespoon
olive oil
The soup
-
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
-
to taste
salt and pepper
Instructions
- Preheat the broiler and combine all meatball ingredients, mixing until combined.
- Shape the mixture into small meatballs about 1 inch in diameter and place on a lined sheet pan.
- Broil the meatballs about 6 inches from the heat for about 8 minutes until cooked through and browned.
- In a large soup pot, heat olive oil over medium heat and cook the onion until softened.
- Add chicken broth and farro to the pot, bringing it to a simmer and cooking for 20 minutes until farro is tender.
- If simmering meatballs, add them after the farro has cooked for 10 minutes.
- Stir in tomatoes, beans, and kale, cooking for an additional 5 minutes until kale is wilted.
- Season the soup with salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
265
Total fat
8g
Total carbohydrates
20g
Total protein
28g
Sodium
1493mg
Cholesterol
76mg
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