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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