Italian Wedding Soup with Turkey Meatballs is a healthy, hearty soup made with tender garlicky turkey meatballs, farro, white beans, and baby kale. A cozy bowl of this lean and nutritious soup will warm you right up.
In a large dutch oven or pot, add broth, minced garlic, onion, carrots, salt, and pepper. Cook with the lid on at low-medium heat for 40 minutes until the onions and carrots are tender.
4 qts chicken broth, 1 small onion, 2 cloves garlic, 3 medium carrots, 1 tablespoon kosher salt, 2 teaspoon black pepper
While the soup base cooks, bring a medium pot of water to a boil and add farro. Reduce heat and simmer for about 30 minutes, or until the farro is tender and al dente. Then drain the water and set the farro aside. To cook farro in a rice cooker, use a 3 cup water to 1 cup farro ratio.
2 cups dry farro
While the soup and farro cook, combine ground turkey, egg, 2 minced garlic cloves, panko, cheese, parsley, salt, and pepper in a large mixing bowl. Gently toss with your hands and break up the meat until evenly mixed. Then use your hands to roll and shape 1-inch meatballs. This turkey mix yield about 24 meatballs. Lightly grease a baking sheet with olive oil, place raw meatballs on the baking sheet, and cook in the oven for 25 minutes. Remove the meatballs and set aside.
1 lb ground turkey, 1 egg, ½ cup panko, ½ cup grated Parmigiano-Reggiano cheese, 2 cloves garlic, ¼ cup flat-leaf parsley, ½ teaspoon salt, ½ teaspoon ground pepper
Once the carrots in your soup base are tender and the farro and meatballs are cooked, add the drained beans, baby kale, and turkey meatballs to the pot of soup. Simmer on low heat for 10 minutes.
4 15 oz cans of cannellini beans, 2 cups baby kale
Evenly distribute the farro and soup in bowls. Serve hot with parmesan cheese.
grated Parmigiano-Reggiano cheese
Notes
Reheat InstructionsStoring soup is incredibly easy. After you make the soup, store cooled leftovers in an air-tight container or in the pot you cooked it in with the lid on in the refrigerator for up to 4 days. You can store the soup in smaller containers for meal prep.Important note: store the farro, pastina, or rice in a separate container from the soup. These ingredients are highly absorbent and will absorb all of the soup if left in the same container for a long period of time.To reheat the soup, transfer leftovers into a pot. Heat the soup on medium heat and occasionally stir.