Italian Wedding Soup with Chicken Meatballs, Spinach, and Farro

Italian Wedding Soup with Chicken Meatballs, Spinach, and Farro

We always love the brothy heartiness of Italian wedding soup swimming with greens and meatballs. Here, we've added a favorite Italian ingredient, farro, which provides chewy texture to this bowl of goodness. Filled with chicken meatballs, and garnished with fragrant dill and Parmesan, this warming meal is one you'll want to savor 'til the last drop. 

4

Servings

40 mins

Total cook time

Beginner

Skill level

Your Total Price
Total original price
* Estimated price based on adding all ingredients to cart.

Main Ingredients

  • 1/8 ounce dill
  • 1/8 ounce parsley
  • 1 yellow onion
  • 4 cloves garlic
  • 2 teaspoons porcini mushroom powder
  • 1/2 teaspoon crushed red pepper
  • 2/3 cup white wine
  • 24 ounces chicken stock
  • 3/4 cup farro
  • 1/4 cup breadcrumbs
  • 2 ounces grated Parmesan cheese
  • 1 1/2 pounds ground chicken
  • 2 ounces baby spinach
  • olive oil
  • 2 eggs
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 450°F. Rinse all produce. Roughly chop dill and parsley leaves, keeping herbs separate and discarding stems. Peel onion and cut into small dice. Mince garlic.

Step 2

Heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add onion and garlic. Sauté, stirring frequently, until softened and beginning to brown, 3-4 minutes. Add porcini mushroom powder, crushed red pepper (skip or use half for less heat), white wine, .75 teaspoon salt, and black pepper as desired, and cook until liquid is reduced by half, 1-2 minutes more.

Step 3

Add chicken stock and farro to pot with aromatics, then add enough water to cover farro by 1 inch. Bring to a boil over high heat, then reduce heat to medium high and simmer until flavors have melded and farro is mostly tender, 12-14 minutes. Your soup will reduce a bit during simmering—if the farro starts to peek out again, add enough water to just cover.

Step 4

While soup simmers, line a baking sheet with aluminum foil, and set aside. In a large bowl, combine breadcrumbs, parsley, half of Parmesan, 2 eggs, 1 teaspoon salt, and black pepper as desired. Add chicken (see recipe tip). Using your hands, mix well, then form into 20 equal balls, about 1-inch thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible.

Step 5

Bake meatballs until slightly browned and cooked through, 8-10 minutes. This is a great time to set the table.

Step 6

Once meatballs are cooked through, transfer to pot with soup and place over medium heat. Add spinach and dill and stir to wilt spinach, 2-3 minutes. Remove from heat. Taste and add salt and black pepper as desired, then divide Italian wedding soup among roomy serving bowls. Garnish with remaining Parmesan and dig in!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe