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carrot soup with turkey meatballs and spinach

Recipe by
Phyllis Brescia
The Villages, FL

This soup is an autumnal take on Italian wedding soup.

yield 5 serving(s)
prep time 30 Min
cook time 50 Min
method Stove Top

Ingredients For carrot soup with turkey meatballs and spinach

  • 2 Tbsp
    olive oil
  • 2 lb
    carrots, chopped
  • 1 lg
    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

How To Make carrot soup with turkey meatballs and spinach

  • 1
    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).
  • 2
    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.
  • 3
    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.

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