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!
- 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
- 1¼ lb ground turkey
- ¼ cup Asiago cheese, grated
- ¼ cup Italian breadcrumbs
- 1 clove garlic, minced
- 2 eggs
- 1 tsp salt
- ¼ tsp pepper
- Olive oil, for cooking
- 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.