Chicken Soup with Meatballs and Farro

I have never made homemade chicken soup in my life. But today, I woke up with a cold and figured I'd give it a try. I wanted a really hearty and filling soup that would provide multiple meals. My mom and grandma have always made chicken soup with tiny meatballs, and since meatballs really improve everything, I knew I needed to add some. So I called my mom for some chicken soup advice and she recommended I find a stewing chicken instead of a roasting chicken. Apparently stewing chickens are smaller and have more fat, which makes for a more flavorful soup. She also recommended I puree the aromatic veggies to give it a nice yellow color.

It's traditional to add noodles or pasta to chicken soup, but I find that pasta in soup just doesn't last well. It starts to get really soggy and disintegrate after the first day, and since I knew this soup would make ample leftovers, I wanted something a little tougher. I used farro because it stands up well in soup and is packed with filling fiber. I also added kale to squeeze in some leafy greens.

So how did it turn out? I now know why people go to the trouble of making homemade chicken soup instead of just buying it. It was so good, and warming and comforting. The perfect thing for a cold, rainy day. The hot soup with a sprinkle of red pepper flakes helped to clear up my congestion right away.

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Winter Minestrone

We've been having an insane winter. No snow, and crazy temperature fluctuations. On Thursday, I went out to run an errand during lunch and it was 55 degrees. Today, it was 21. Super cold and windy, it was a perfect day for thick, hearty soup. Minestrone is the most ubiquitous Italian soup, there are so many different variations and flavors you can incorporate. Different regions of Italy have different preparations, and many vary seasonally as well. I love minestrone, but I find that in restaurants, it's usually quite salty. My goal with this recipe was to cut back on fat and sodium while adding a ton of protein and fiber.

I decided to make a tasty winter minestrone, that incorporates lots of gorgeous winter produce. Instead of pasta, which can get soggy in soup, I used farro, which has both a ton of fiber and a chewy texture that holds up well in the soup. In addition to farro and beans, I used carrots, turnips, kale and rainbow chard. I used a small amount of smoked bacon to add flavor, but you can omit for a vegetarian version. All and all, this soup takes around an hour to prepare and makes 6-8 servings. I made a huge pot of this to use for multiple lunches and dinners. Because it is packed with protein, fiber and healthy veggies, it is a totally complete meal.

Also: how completely adorable are these soup crocks? My amazing Grandma Jackie sent them to me. They are the perfect serving size and both oven and dishwasher safe. I am so excited to use these for all kinds of soup and stew!

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Farro, Kale and Bean Soup

Update: This recipe made the Top 9 Today! I want to thank all of you so much for your buzz. 
 
The week of kale continues! It was FREEZING today. When Craig and I left the house to go to work this morning it was 6 degrees! Winter officially arrived it's not fun. When I got home, I was craving something warm and comforting, like pasta. Unfortunately, despite having a months supply of homemade sauce in my freezer, I had no pasta at all. This is a very rare occurrence. So, I decided to clean out my cabinets and see what I could throw together. I ultimately decided on an Italian flavored soup filled with the healthy trifecta: beans, greens and whole grains. This simple vegetarian soup is filled with nutty farro, creamy beans and kale. It's a great way to make a filling meal that is low in calories while packed with protein and fiber. Topped with some yummy parmesan, it made for a warm and hearty dinner.

Farro takes a bit of time to cook, but this soup is pretty hands off. You basically just throw everything together and let it simmer for a while. You can certainly substitute any type of green you have on hand, escarole or rabe would be really good as well. I am most excited about the leftovers, the flavors will intensify in the fridge overnight. This should keep in the fridge for 3 days.

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Farro Salad with Roasted Vegetables

When Craig travels for work, I get to cook with some of the things he doesn't like. Tonight I decided to combine a bunch of those ingredients to make a simple and hearty fall dish. Farro is tossed with some tasty roasted veggies for a lean, filling and vitamin rich dinner. I chose mushrooms, tomatoes, eggplant and zucchini, but other veggies such as carrots, beets or sweet potatoes would work nicely as well. All you need is some olive oil, salt and pepper and you have an immensely flavorful dish that is light and easy to prepare.

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Cranberry Bean and Farro Soup

Fresh, filling soup is a wonderful fall treat. I got the most beautiful cranberry beans at the farmer's market and decided to build a recipe around them. The tasty beans and nutty, chewy farro are fabulous in soup, as they maintain their texture and flavor well. This recipe makes enough that you will have ample leftovers for lunch.

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Apple Pecan Farro Salad

So it's truly fall. Yesterday I went apple picking! We got some fabulous early seasons apples and had a blast. Instead of making a pie or crumble, I decided to make a tasty salad to highlight these fall flavors. Simple and easy to make, this is a light dish that combines the nutty texture of farro with tart apples and crunch pecans. It may seem like a slightly strange combination, but it was soo delicious, especially when topped with fresh herbs.

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Farro and Asparagus Salad

Farro is an ancient grain that is considered the first cultivated grain in human history. Popular in ancient civilizations, it has been carbon dated back to 7700 BC in what is modern day Syria. It is a low yield crop that has largely been replaced, but is still grown in mountainous areas of Europe, most commonly in Italy, where it continues to be a popular addition to soups and stews. It is a distant cousin of modern wheat and has a similar consistency to spelt.

You can find farro at natural food stores, italian grocers and most supermarket chains in the health food isle. You can soak it overnight for a quick preparation, or cook it 40-50 minutes. When cooked it has a nutty, chewy texture. It makes a great substitute for barley or quinoa in any recipe.


Farro is an excellent whole grain that offers twice the fiber and protein of modern wheat. Different from other whole grains, farro contains a carbohydrates called cyanogenic glucosides, which have been found to stimulate the immune system, lower cholesterol, and help maintain healthy blood sugar levels. While farro does contain small amount of gluten, it's gluten molecules are weaker than wheat, making it easily digestible.

This recipe is a quick and easy salad that can be served warm or cold. Light, vitamin packed and filling, it especially delicious for lunch.


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