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.
If you're pressed for time, feel free to use frozen pre-made turkey meatballs; add them to the soup when you add the farro.