Last Updated on April 15, 2022 by Karen

Carrot and Turkey Meatball Soup makes a comforting, hearty meal the whole family will love.

I discovered this recipe two years ago when James and I were watching an episode of Top Chef, in which one of the contestants made this carrot and turkey meatball soup that had the two of us drooling! I was inspired to recreate it at home.

Since then it has become a soup I always look forward to making especially when the temperatures outside drop, even just a little.

If you have some extra time, make a batch of these soft, fluffy Garlic Butter Breadsticks!

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Carrot and Turkey Meatball Soup

Carrot and Turkey Meatball Soup makes a comforting, hearty meal the whole family will love.

Servings 6

Author Karen from The Tasty Bite

Ingredients

For the soup:

1 leek white parts only, sliced
1 large onion diced
3 lbs carrots peeled and diced
2 tbsps unsalted butter
2 tbsps olive oil
8 cups low sodium chicken stock
2 sprigs fresh thyme
5 sprigs fresh parsley
1 bay leaf
Salt and pepper to taste

For the meatballs:

1 1/4 lb ground turkey
1/4 cup Asiago cheese grated
1/4 cup Italian breadcrumbs
1 clove garlic minced
2 eggs
1 tsp salt
1/4 tsp pepper
Olive oil for cooking

Instructions

To make the soup, cook leek, onions, and carrots in a large pot with butter and olive oil until the vegetables are slightly caramelized, about 10 minutes.
Add chicken stock, thyme, parsley, and bay leaf to the pot, and bring to a boil. Cover the pot with a lid and simmer for 45 minutes or until the vegetables are softened. Discard the thyme and bay leaf.
In a blender, puree the vegetables and stock until smooth. Add water if necessary to achieve desired consistency. Season with salt and pepper to taste.
To make the meatballs, combine all of the ingredients in a large mixing bowl until well blended (do not overmix) and roll into 1-inch balls.
Heat olive oil in a nonstick skillet and cook meatballs until browned. Drain excess grease on paper towel.
To serve, transfer the meatballs and the pureed soup back into the pot. Bring to a boil and serve hot.

This recipe was originally shared in November 2013.