Hearty Farro Vegetable Soup with Meat Balls and Kale
I love a good Italian wedding soup. This winter version has a few extra add-ins to make it even more amazing! Who’s ready for a cozy dinner-on-the-couch wrapped up in a big sweatshirt kinda night? After the kids are sleeping, of course.
Ingredients
Meatballs:1 lb. ground beef or chicken
¼ cup chopped fresh parsley
1 egg
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
Soup:
2 Vidalia onions, diced
2 teaspoons salt, divided, or as needed
1-2 carrots, diced
1 stalk celery, diced
½ cup cubed butternut squash
2 tomatoes, diced
1 potato, diced
1 small parsnip, diced
1 small turnip, diced
½ cup fresh green beans, chopped small
1 zucchini, diced
1 bunch fresh thyme
3-4 bay leaves
½ tablespoon whole peppercorns
1 knob fresh turmeric (optional)
2 cups chopped kale
1 cup rinsed farro
Preparation
Combine ground beef with parsley, egg, salt, and pepper. Use your hands to form small (approximately 2”) meatballs.
Heat oil in a large Dutch oven over medium heat. Once oil is hot, sear meatballs until browned on all sides. Set meatballs aside.
Reduce heat to low. Add onions and 1 teaspoon salt and sweat over low heat until onions have released liquid, about 30-45 minutes.
Add carrots, celery, squash, tomatoes, potato, parsnip, turnip, green beans, and zucchini. Season with 1 teaspoon salt, and sweat over low heat for another 40 minutes. Once vegetables have released liquid, fill the pot with water.
Add meatballs back in, along with thyme, peppercorns, and turmeric. Bring to boil, then reduce heat and simmer for 40 minutes.
Add farro, simmer for another 20 minutes. Add kale, simmer for another 5 minutes. Serve with crusty bread and a sprinkle of fresh herbs.