Italian Wedding Soup with Chicken Meatballs, Spinach, and Farro
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Ingredients & Equipment
What we send
- 1yellow onion
- 2 clovesgarlic
- 1 teaspoonporcini mushroom powder
- 1/4 teaspooncrushed red pepper
- 1/3 cupwhite wine
- 2 containerschicken stock
- 1/2 cupfarro
- 2 tablespoonsbreadcrumbs
- 1/2 ouncegrated Parmesan cheese
- 12 ouncesground chicken
- 1 ouncebaby spinach
- 1/8 ouncedill
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- aluminum foil
- baking sheet
Preheat oven to 450°F. Rinse all produce. Roughly chop dill and parsley leaves, keeping herbs separate and discarding stems. Peel onion, halve, and cut 1 half into small dice; save remainder for another use. Mince garlic.
Heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion and garlic and 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, ½ teaspoon salt, and black pepper as desired. Cook until liquid is reduced by half, 1-2 minutes more.
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.
Mix and form meatballs
While soup simmers, line a baking sheet with aluminum foil, and set aside. In a large bowl, combine breadcrumbs, parsley, half of Parmesan, 1 egg, ½ teaspoon salt, and black pepper as desired. Add chicken. Using your hands, mix well, then form into 14 equal balls, about 1-inch thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible.
Bake meatballs until slightly browned and cooked through, 7-9 minutes. This is a great time to set the table.
Finish soup and plate
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 between roomy serving bowls. Garnish with remaining Parmesan and dig in!