Categories: Soup
Ingredients
- 10 Ounces Ground Beef
- 1/2 Cup Semi-Pearled Farro
- 1 15-Ounce Can Diced Tomatoes
- 1 Yellow Onion
- 1/2 Bunch Lacinato Kale
- 1 Tablespoon Beef Demi-Glace
- ⅓ Cup Grated Parmesan Cheese
- 1/4 Cup Panko Breadcrumbs
- 1 Tablespoon Meatball Soup Spice Blend (Onion Powder, Sweet Paprika, Ground Fennel Seed, Celery Seed, Garlic Powder, Whole Dried Marjoram & Ground Cayenne Pepper)
Directions
-
Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook 16 to 18 minutes, or until tender. Drain thoroughly. Rinse and wipe out the pot.
-
While the farro cooks, wash and dry the fresh produce. Peel and small dice 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 half 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 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 (leaving any drippings in the pan) 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. Enjoy!