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Carrot Soup with Turkey Meatballs and Spinach


November 21, 2013

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  • 2 tbsp olive oil
  • 2 lbs. chopped carrots
  • 1 large chopped onion
  • 4 smashed cloves of garlic
  • 1 pinch red pepper flakes
  • S & p
  • 4 cups chicken broth
  • 2 cups sliced baby spinach
  • Meatballs
  • 1/2 lb ground turkey
  • 1/4 cp grated parmesan
  • 1/4 cp bread crumbs
  • 2 tbls milk
  • 1 minced clove garlic
  • S & p


Servings 1
Adapted from


Step 1

Mix all meatball ingred. Together and form into small balls.
For soup,
Warm oil in large pot over medium heat. Add carrots, onions, garlic salt and red pepper flakes. Saute stirring until veggies bein to brown, about 15 min. Stir in broth. Cover pot and simmer until carrots are tender, about 30 minutes. Puree soup in blender unto smooth. Return to pot, add meatballs and simmer until meatballs are cooked about 10 minutes. Add spinach and simmer until wilted about 1 minute.

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