Farro and Chickpea Soup with Chicken Meatballs

Name: Farro and Chickpea Soup with Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground dark-meat chicken; 1 large egg, beaten; 4 garlic cloves, minced; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 1 1/2 teaspoons kosher salt; 1 teaspoon chopped sage; 1/2 teaspoon freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, finely diced; 2 medium carrots, finely diced; 4 sage leaves; Kosher salt; Freshly ground pepper; One 15-ounce can chickpeas; 1 cup cooked farro; 2 quarts chicken stock or low-sodium broth; 4 loosely packed cups chopped tender mustard greens; Freshly grated Parmigiano-Reggiano cheese, for serving

Servings: persons

1 pound ground dark-meat chicken
1 large egg, beaten
4 garlic cloves, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons kosher salt
1 teaspoon chopped sage
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely diced
2 medium carrots, finely diced
4 sage leaves
Kosher salt
Freshly ground pepper
One 15-ounce can chickpeas
1 cup cooked farro
2 quarts chicken stock or low-sodium broth
4 loosely packed cups chopped tender mustard greens
Freshly grated Parmigiano-Reggiano cheese, for serving

1
Make the meatballs Combine all of the ingredients in a largebowl.
2
Cover and refrigerate for 30 minutes.
3
Meanwhile, make the soupIn a large soup pot, heat the 2 tablespoons of olive oil.
4
Add the onion, carrots, sage and a pinch each of salt and pepper.
5
Cook over moderately high heat, stirring occasionally, until the onion is translucent, about 5 minutes.
6
Add the chickpeas, farro and chicken stock and bring to a boil, then reduce the heat to maintain a steady simmer.
7
Gently form the chicken mixture into 12 meatballs, then lowerthem into the soup and simmer until just cooked through, about 12 minutes.
8
Stir in the mustard greens and cook until just wilted, about 30 seconds.
9
Season the soup with salt and pepper and ladle into bowls.
10
Top with cheese, drizzle with olive oil and serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound ground dark-meat chicken, 1 large egg, beaten, 4 garlic cloves, minced, 2 tablespoons freshly grated Parmigiano-Reggiano cheese, and more.

Yes, Farro and Chickpea Soup with Chicken Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!