Turkey Meatball Soup with Spinach and Farro | Williams Sonoma

Ingredients

• 1 cup (7 1/4 oz./230 g) farro, rinsed
• 3 cups (24 fl. oz./750 ml) water
• Nonstick cooking spray
• 1 lb. (500 g) ground turkey
• 6 Tbs. (1/2 oz./15 g) whole-wheat panko bread crumbs
• 3 Tbs. grated Parmigiano-Reggiano cheese
• 1 egg, lightly beaten
• 2 Tbs. chopped fresh flat-leaf parsley
• Grated zest of 1 lemon
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, chopped
• 6 cups (48 fl. oz./1.5 l) low-sodium chicken broth
• 4 oz. (125 g) spinach leaves