carrot soup with turkey meatballs and spinach
This soup is an autumnal take on Italian wedding soup.
No Image
prep time
30 Min
cook time
50 Min
method
Stove Top
yield
5 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 pounds carrots, chopped
- 1 large onion, chopped
- 4 cloves garlic, smashed
- - kosher salt
- 1 pinch red pepper flakes
- 4 cups chicken broth
- 2 cups baby spinach leaves, sliced
- 1/2 pound ground turkey
- 1/2 cup grated parmesan cheese
- 1/4 cup bread crumbs
- 2 tablespoons milk
- 1 clove garlic, minced
- - kosher salt and pepper
How To Make carrot soup with turkey meatballs and spinach
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Step 1To 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).
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Step 2Make 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.
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Step 3Puree 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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