Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

Make the meatballs Combine all of the ingredients in a largebowl. Cover and refrigerate for 30 minutes.

Step 2    

Meanwhile, make the soupIn a large soup pot, heat the 2 tablespoons of olive oil. Add the onion, carrots, sage and a pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chickpeas, farro and chicken stock and bring to a boil, then reduce the heat to maintain a steady simmer.

Step 3    

Gently form the chicken mixture into 12 meatballs, then lowerthem into the soup and simmer until just cooked through, about 12 minutes. Stir in the mustard greens and cook until just wilted, about 30 seconds. Season the soup with salt and pepper and ladle into bowls. Top with cheese, drizzle with olive oil and serve.


Make Ahead

The meatball mixture can be refrigerated overnight.

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