Herby Farro Salad with Mini-Meatballs

inspired by Movie Club Sandwich's Chicken Meatball Friendship Soup

Okay, the name of the salad is WOMP but there’s so much in it and so much to love about it- it’s the best I could do.

Stay with me here. Actually, go check out The Soup created by Zahra Tangorra who writes

Movie Club Sandwich

and dreams up really delightful recipes while doing it.

This soup- I could bang on all day but I’ll spare you. It is hearty, it is packed with veg, it is bright. Both Anaya and I were like- holy shit?! This soup is so good?!

It really is. Make it, you’ll see.

And then when it’s too hot for soup but you’re longing for the same idea, make this salad.

The Salad

2 carrots, peeled and diced

2 stalks of celery, diced

half of a leek, washed really well, sliced down the middle and thinly sliced into half moons (white part only)

4 cloves garlic, minced

2 tsp chicken Better than Bouillon- more to taste if necessary

1 cup farro

2-3 lemons

olive oil

handful of dill, chopped

handful of parsley, chopped

*I didn’t add parsnip

*I forgot the mf chickpeas but they would be so good and if you’re veg/vegan you could always roast them and use them instead of making the meatballs!

• In a dutch oven set to medium, add a few Tbsp olive oil until it’s warm

• Add the carrot, celery, and leeks and a sprinkle of salt and pepper and cook down for 10 minutes or so until they’re soft

• Add the farro and the garlic and stir everything well

• Heat the stock (or water, amount dependent on the farro’s instructions) in a measuring cup in the microwave or a pot on the stove and then add the bouillon, stir well to melt it and it’s combined

• Add the liquid to the farro mixture, stir well, and let it do its thing (cook, per the instructions on the farro package)

• While the farro is cooking make the meatballs per Zahra’s recipe, just make them smaller. I used the capers and these lemon peel stuffed olives I found (!!) and I also saved some extra to add to the salad at the end. I baked my pork meatballs for about 20 minutes at 400. If they don’t get the color you like you can zap them under the broiler for a minute (keep an eye on them!!)

• Set them aside until you’re ready to assemble

• Once the farro is done and the liquid has absorbed (I didn’t have to drain any liquid off but I reckon you could if you’re in a hurry) add in a couple handfuls of frozen peas, stir, put the lid on, and let it all sit off the heat to heat the peas through

• Stir in more capers, some more chopped olives, the herbs and plate

• Taste your food and check for seasoning

• Add the meatballs on top and give it a sprinkle of feta

This salad (and the soup) will absolutely be on rotation henceforth. You heard it here first.