This hearty farro soup recipe is filled with turkey meatballs, white beans and kale. It’s the perfect easy and nutritious dinner option!
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There’s nothing better than a hearty bowl of soup, and this recipe definitely fits the bill. This farro soup features the Italian grain along with homemade turkey meatballs, white beans, tomatoes and kale. It’s healthy, chock full of flavor, and utterly delicious!
How do you make farro soup?
Let’s talk about the farro first. Farro is an ancient grain that has twice as much fiber and protein as modern day wheat. It’s pleasanty chewy, nutty, and adds a boost of nutrition to any meal. I serve it as a side dish, in salads or in soups like this one. I prefer to use Village Harvest farro. I love that all of the Village Harvest rice and grain products are globally and ethically sourced. The Village Harvest company gives back to the regions in which they source their products by donating 1% of their profits to these causes, as well as 1% of employees’ time to charity work.
Village Harvest has so many fun rice and grain varieties to try, everything from Jasmine rice and quinoa to the more exotic black rice and freekeh. Be sure to visit their online shop to check out all the varieties available.
I like to make my own meatballs to go in this soup. If you’re in a pinch, store bought frozen turkey meatballs will also work. You can either broil the meatballs in the oven, or simply drop the meatballs into the soup to simmer.
The turkey meatballs are combined with the farro, a can of tomatoes, white beans and fresh torn kale for a simple yet satisfying soup. I love all of the flavors and textures going on here, my kids enjoyed this one too! You can serve this farro soup as is, or add some garnishes like grated parmesan cheese, fresh herbs or a drizzle of olive oil. And don’t forget a loaf of crusty bread on the side!
This farro soup has gone into the regular dinner rotation at my house, it’s just that good. Sometimes I even make a double batch and freeze half for another night. There are endless ways to alter this recipe to your family’s tastes, like using italian sausage instead of meatballs, chickpeas instead of white beans, and spinach instead of kale. Regardless of how you serve it up, this farro soup will definitely be a hit!
More soup recipes
Farro Soup with Meatballs
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
- 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.