Kitchen notes · a little help before you start
Farro Soup with Meatballs
Small turkey meatballs make this farro soup feel generous, with white beans and kale filling out the savory broth. The farro keeps a pleasant bite, giving you something hearty to find between the tender meatballs and tomatoes.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey · Beans & lentils
- Cuisine
- Italian
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Broil or simmer the meatballs
Broiling gives the turkey meatballs a browned edge before they go into the soup. If you skip that step, add them to the pot after the farro has had a head start so they cook through gently.
2. Start the soup while shaping
The onion can soften while you're working on the meatballs. It keeps the recipe moving, and the farro can go in as soon as the broth is added.
3. Add the greens near the end
Kale only needs a short simmer here. Stir it in with the tomatoes and beans so it wilts into the soup without losing all its texture.
Get to know the ingredients
Use uncooked farro
The farro goes into the broth uncooked and simmers until tender. Don't swap in already cooked farro unless you're also changing the timing, because this recipe uses that simmer to cook the grain.
Tomatoes go in undrained
Add the Italian style tomatoes with their juices. That liquid is part of the soup, and it helps carry the tomato flavor through the broth.
Rinse the beans first
The white beans are added rinsed and drained, so they bring body without the canning liquid. Stir them in near the end with the kale and tomatoes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Farro Soup with Meatballs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Taste before serving and adjust with salt and pepper. The parsley goes on at the end, where it stays fresh and gives the finished bowls a little lift.
A little more help as you go
A shortcut if time is tight
Frozen pre-made turkey meatballs are fair game. Add them when the farro goes into the broth so they have time to heat through as the soup simmers.
Keep the meatballs small
Aim for meatballs about 1 inch across. That size cooks quickly under the broiler or in the simmering soup, and it fits neatly on a spoon with the farro and beans.
A few questions you might have
Can I skip broiling the meatballs?
Yes, you can add the meatballs straight to the soup. Let the farro cook for 10 minutes first, then add the meatballs so everything finishes together.
When do broiled meatballs go into the soup?
Stir broiled meatballs in with the tomatoes, beans and kale. At that point they're already cooked through and browned, so they just need to join the soup before serving.
Why doesn't the kale go in with the farro?
The farro needs a longer simmer to become tender. Kale is added later and cooks briefly, just until wilted, so it doesn't spend the whole soup-cooking time in the pot.
Should I drain the tomatoes?
No. The tomatoes are added undrained, so pour in the juices too. The beans are the ones that should be rinsed and drained before they go into the pot.
Do the meatball ingredients all go in at once?
Yes. Combine the turkey, beaten egg, Italian seasoning, kosher salt, breadcrumbs, parmesan and onion, then mix just until combined before shaping the small meatballs.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
