spring meatball soup with peas and farro

spring meatball soup with peas and farro

We love a good meatball soup, and this one doesn’t disappoint with its tender basil meatballs and sweet peas. Farro, an ancient whole grain, simmers in a broth flavored with Parmesan. A teaspoon of red wine vinegar, stirred in at the very end, is just the right hint of brightness to balance a rich broth. Cook, relax, and enjoy!

What you’ll need:
1 oz Parmesan
8 oz yellow onion
1 large clove garlic
1 oz fresh basil
8 oz meatloaf mix
3 Tbsp panko breadcrumbs
½ cup pearled farro
8 oz chicken broth
½ cup frozen peas
1 tsp red wine vinegar
coarse salt
olive oil
1 large egg
freshly ground black pepper

Equipment:
grater or microplane
large pot

Recipe steps:
1. Prep ingredients
Grate half of the Parmesan. Peel and finely chop onion and garlic. Pick basil leaves from stems, reserve a few leaves for garnish, and finely chop the rest.

2. Make meatballs
Combine meatloaf mix, 1 egg, panko, garlic, chopped basil, grated Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Mix with a fork until evenly combined and form mixture into 10–12 meatballs.

3. Brown meatballs
Heat 2 tablespoons oil in a large pot over medium-high. Add meatballs and cook, turning occasionally, until brown on all sides, 6–8 minutes. Transfer meatballs to a plate.

4. Add onion & farro
Add onion to pot and cook, stirring and scraping up any brown bits stuck on the bottom of the pot, until softened, about 3 minutes. Add farro and cook, stirring until combined, 30 seconds.

5. Add liquids
Add chicken broth, 2 cups water, and remaining chunk of Parmesan; cover and bring to a simmer. Simmer until farro is al dente, 10–12 minutes; season to taste with salt and pepper.

6. Finish
Add meatballs and simmer, covered, until warmed through, about 3 minutes. Add peas and simmer until tender, about 2 minutes more. Stir in vinegar and season to taste with salt and pepper. Serve soup drizzled with oil and topped with reserved basil leaves. Enjoy!

 

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