Ingredients
1lbground turkey,93% lean
1egg,beaten
1tspItalian Seasoning
1tspkosher salt
½cupbreadcrumbs
½cupParmesan cheese,grated
1onion,finely chopped
1tbspolive oil
1cupVillage Harvest Farro Perlato
6cupschicken broth
1cantomatoes,Italian-style, undrained
1canwhite beans,rinsed and drained
2cupskale leaves,torn
2tbspparsley
salt and pepper
Preparation
Preheat broiler. Combine all ingredients and 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.
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 to 5 minutes, or until onion has softened. Season to taste with salt and pepper.
Add the chicken broth and farro to the pot then bring to a simmer. Cook for 20 minutes, or until farro is tender.
Stir in the tomatoes, beans, and kale. Cook for 5 minutes more, or until kale is wilted. Stir in the broiled meatballs at this time.
Season the soup with salt and pepper to taste, then sprinkle with parsley and serve. Enjoy!
