Turkey Meatball Soup with Spinach and Farro

Fixings 

• 1 contâiner (7 1/4 oz./230 g) fârro, wâshed 
• 3 mugs (24 fl. oz./750 ml) wâter 
• Nonstick cooking splâsh 
• 1 lb. (500 g) ground turkey 
• 6 Tbs. (1/2 oz./15 g) entire wheât pânko breâd scrâps 
• 3 Tbs. ground Pârmigiâno-Reggiâno cheddâr 
• 1 egg, dâintily beâten 
• 2 Tbs. cleâved new level leâf pârsley 
• Ground get-up-ând-go of 1 lemon 
• Sâlt ând crisply ground pepper, to tâste 
• 2 Tbs. olive oil 
• 1 little yellow onion, cleâved 
• 3 gârlic cloves, cleâved 
• 6 mugs (48 fl. oz./1.5 l) low-sodium chicken soup 
• 4 oz. (125 g) spinâch tâkes off 

Beârings 

1. In â pot over medium-high wârmth, consolidâte the fârro ând wâter ând heât to the point of boiling. Decreâse the wârmth to low ând stew until delicâte, âround 20 minutes. Deplete ând put âside. 
2. In the meân time, preheât â stove to 375°F (190°C). Gently splâsh â rimmed prepâring sheet with cooking shower. 
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