Heat up your appetite this winter with our delicious Italian Meatball Soup! It’s a hearty meal in a bowl, packed with protein, veggies, grains, and a delightful mix of comforting spices that'll have you coming back for seconds. Dive into the deliciousness and let the cozy flavors warm you up from the inside out! 🍲❄️🥳
ITALIAN MEATBALL SOUP
- 10 oz lean ground beef (90% or 93%)
- ½ cup semi-pearled farro (we use the 10 minute Farro from Trader Joe’s)
- 1 15-oz can diced tomatoes
- 1 yellow onion, finely chopped
- 1/2 bunch lacinto kale
- 1 Tbsp beef demi-glace*
- ⅓ cup grated parmesan cheese
- ¼ cup panko breadcrumbs
- 1 Tbsp meatball spice blend (see below)
*Can substitute 1 tsp beef bouillon dissolved in 2 TBSP red wine.
Meatball spice blend:
(makes 6 tablespoons)
- 4 tsp onion powder
- 4 tsp Hungarian paprika
- 4 tsp ground fennel seed
- 2 tsp ground celery seed
- 2 tsp garlic powder
- 1 tsp ground marjoram
- 1 tsp cayenne pepper
Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook 16 to 18 minutes (10-12 minutes if using Trader Joe’s), or until tender. Drain thoroughly. Rinse and wipe out the pot.
While the farro cooks, wash and dry the fresh produce. Peel and finely chop the onion. Remove and discard the kale stems; roughly chop the leaves
While the farro continues to cook, in a medium bowl, combine the ground beef, breadcrumbs, half the cheese and 1/2 tablespoon of the spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 24 to 26 equal-sized meatballs, each about 1 inch in diameter. Place on a plate.
In the pot used to cook the farro, heat 2 teaspoons of olive oil on medium until hot. Add the onion and remaining 1/2 tablespoon of the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Stir in the diced tomatoes, demi-glace and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume.
While the soup simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
Add the browned meatballs and cooked farro to the pot of soup. Simmer, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the remaining cheese.
Serves 4
Adapted from Blue Apron
