Carrot Soup With Turkey Meatballs And Spinach Recipe

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Carrot Soup with Turkey Meatballs and Spinach

Phyllis Brescia


This soup is an autumnal take on Italian wedding soup.

pinch tips: Slow Cooker/Crock Pot Hints





30 Min


50 Min


Stove Top


2 Tbsp
olive oil
2 lb
carrots, chopped
1 large
onion, chopped
4 clove
garlic, smashed
kosher salt
1 pinch
red pepper flakes
4 c
chicken broth
2 c
baby spinach leaves, sliced
1/2 lb
ground turkey
1/2 c
grated parmesan cheese
1/4 c
bread crumbs
2 Tbsp
1 clove
garlic, minced
kosher salt and pepper

Directions Step-By-Step

To make soup, Warm oil in large pot over medium heat. Add carrots, onion, garlic, 1/2 tsp salt, and red pepper flakes and saute, stirring, until vegetables begin to brown, (about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover and simmer until carrots are tender, stirring occasionally (about 30 minutes).
Make meatballs: Mix all ingredients in a medium bowl, season with salt an pepper, and roll into 1 inch balls, spreading them out on a platter.
Puree soup in a blender, or with an immersion blender, until smooth. Return soup to pot. Bring to a simmer. Add meatballs an let simmer until meatballs are cooked through (about 10 minutes). Add spinach and simmer until wilted (about 1 minute). Season with salt and pepper to taste.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy