Carrot Soup with Turkey Meatballs and Spinach

By pressurecooker

Tiny meatballs, cooked right in the soup (where they stay tender) make a bowl a whole meal. It is an autumnal take on Italian wedding soup. Add a handful or two of spinach at the end: it makes the soup even more interesting, and pretty, too! Serves 4 - 6

Ingredients

• FOR SOUP
• 2 T olive oil
• 2 lbs. carrots
• 1 large onion, chopped
• 4 cloves garlic, smashed
• Pinch of Kosher salt
• Pinch of red pepper flakes
• 4 cups reduced-sodium chicken, turkey or vegetable broth
• 2 cups baby spinach leaves, sliced
• FOR MEATBALLS
• 1/2 lb ground turkey
• 1/4 grated Parmesan or Pecorino cheese
• 1/4 cup bread crumbs
• 2 T milk
• 1 clive garlic, minced
• Pinch of kosher salt and freshly ground pepper

Preparation

Step 1

1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, 1/2 tsp salt, and red pepper flakes, and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to the bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.

2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and 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. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Season servings with salt and pepper to taste (and add fresh cut spinach leaves if desired)