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Recipe by Adina Schlass

Hearty Farro Vegetable Soup with Meatballs and Kale

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Hearty Farro Vegetable Soup with Meatballs and Kale
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg - Gluten - Wheat
3 Hours, 30 Minutes
Diets
- No Refined Sugar

I love a good Italian wedding soup. This winter version has a few extra add-ins to make it even more amazing! Farro, kale, root vegetables, and meatballs… 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 pound ground beef or chicken

  • 1/4 cup chopped fresh parsley, checked or bug-free

  • 1 egg

  • 1 teaspoon salt

Soup

  • 2 Vidalia onions, diced

  • 2 teaspoons salt, divided, or as needed

  • 1 to 2 carrots, diced

  • 1 stalk celery, diced

  • 1/2 cup cubed butternut squash

  • 2 tomatoes, diced

  • 1 potato, diced

  • 1 small parsnip, diced

  • 1 small turnip, diced

  • 1/2 cup fresh green beans, chopped small

  • 1 zucchini, diced

  • 1 bunch fresh thyme, checked or bug-free

  • 3 to 4 bay leaves

  • 1/2 tablespoon whole peppercorns

  • 1 knob fresh turmeric or cubes (optional)

  • 2 cups chopped checked or bug-free kale

  • 1 cup rinsed farro

Directions

Prepare the Meatballs

1.

Combine ground beef with parsley, egg, salt, and pepper. Use your hands to form small (approximately two-inch) meatballs.

2.

Heat oil in a large Dutch oven over medium heat. Once oil is hot, sear meatballs until browned on all sides. Set meatballs aside.

Prepare the Soup

1.

Reduce heat to low. Add onions and one teaspoon salt and sweat over low heat until onions have released liquid, about 30 to 45 minutes.

2.

Add carrots, celery, squash, tomatoes, potato, parsnip, turnip, green beans, and zucchini. Season with one teaspoon salt and sweat over low heat for another 40 minutes. Once vegetables have released liquid, fill the pot with water.

3.

Add meatballs back in along with thyme, bay leaves, peppercorns, and turmeric. Bring to a boil, then reduce heat and simmer 40 minutes.

4.

Add farro; simmer for another 20 minutes. Add kale; simmer for another five minutes. Serve with crusty bread and a sprinkle of fresh herbs.

Recipe tags

adina schlass butternut squash carrots chopped meat farro green beans greenbeans ground beef ground meat hearty soups kale meal in a bowl meal in one meatballs mince parsnips potatoes squash string beans the chefs wife tomatoes vegetable soup
Hearty Farro Vegetable Soup with Meatballs and Kale

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Rachel Lefkowitz
Rachel Lefkowitz
1 year ago

This soup is a bit of work, but it’s different and delicious! A true meal in a bowl soup!

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