This was a recipe I got from Plated – and it’s so delicious, I decided to add it to my personal collection.
Make the Broth
Heat 1 T oil in a soup pot and add half a minced onion (I think it would be fine to use a whole onion) and 3 cloves garlic. Saute for 3-4 minutes, then add 2 t porcini mushroom powder, a few red pepper flakes, 3/4 c of white wine (a little more is fine) and cook until liquid is reduced by half, 1-2 mins.
Add 24 oz chicken broth (or a little more) and 1/2 c farro (if you sub quinoa, only use a scant 1/4 cup); bring to a boil, then reduce heat to medium high to cook the farro, 12-14 minutes.
Make the Meatballs
Combine 3 T breadcrumbs, a few sprigs of chopped parsley, 3/4 t salt, 1 egg, 4T grated parmesan cheese and 1 lb ground chicken, plus a little black pepper. Use a tablespoon to shape into 15-18 small meatballs. Put the meatballs on a foil-lined baking sheet and bake for 8-10 mins at 450°.
Finish the Soup
When the meatballs are done cooking, put them in the broth. Add a few sprigs of chopped dill and a little bit of baby spinach (to wilt). Top with a bit more parmesan cheese and serve!