I’m always up for a big bowl of soup on a chilly day, and this farro soup has become a family favorite. Serve your soup with honey cornbread or garlic knots for a complete meal. This post is sponsored by Village Harvest. Thank you for supporting the brands that make Dinner at the Zoo possible!
There’s nothing better than a hearty bowl of soup, and this recipe definitely fits the bill. This farro soup features the Italian grain along with homemade turkey meatballs, white beans, tomatoes and kale. It’s healthy, chock full of flavor, and utterly delicious!
How do you make farro soup?
Let’s talk about the farro first. Farro is an ancient grain that has twice as much fiber and protein as modern day wheat. It’s pleasanty chewy, nutty, and adds a boost of nutrition to any meal. I serve it as a side dish, in salads or in soups like this one. I prefer to use Village Harvest farro. I love that all of the Village Harvest rice and grain products are globally and ethically sourced. The Village Harvest company gives back to the regions in which they source their products by donating 1% of their profits to these causes, as well as 1% of employees’ time to charity work. Village Harvest has so many fun rice and grain varieties to try, everything from Jasmine rice and quinoa to the more exotic black rice and freekeh. Be sure to visit their online shop to check out all the varieties available.
I like to make my own meatballs to go in this soup. If you’re in a pinch, store bought frozen turkey meatballs will also work. You can either broil the meatballs in the oven, or simply drop the meatballs into the soup to simmer.
The turkey meatballs are combined with the farro, a can of tomatoes, white beans and fresh torn kale for a simple yet satisfying soup. I love all of the flavors and textures going on here, my kids enjoyed this one too! You can serve this farro soup as is, or add some garnishes like grated parmesan cheese, fresh herbs or a drizzle of olive oil. And don’t forget a loaf of crusty bread on the side!
This farro soup has gone into the regular dinner rotation at my house, it’s just that good. Sometimes I even make a double batch and freeze half for another night. There are endless ways to alter this recipe to your family’s tastes, like using italian sausage instead of meatballs, chickpeas instead of white beans, and spinach instead of kale. Regardless of how you serve it up, this farro soup will definitely be a hit!
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