I'm working on my next post about how everything is going but this one is going to just be about food! So yay! Please forgive some of the formatting in the recipe area. Blogger was being a jerk....
Everybody raves about Spring and all the fresh veggies, which are great but they aren't my true love. Don't get me wrong, I adore the summer and all it's plentiful, tasty bounty. I even joined a
CSA this year and it was an amazing experience but my most favorite food season, hands down has to be Fall. I'm a flip flop kind of girl all the way but it is kind of wonderful switching to boots, scarves and long sleeve shirts. After a the long, hot days of summer I welcome the cool, crisp mornings of Fall. It doesn't hurt that Michigan erupts into a beautiful bouquet of Autumn foliage either. Fall is also my favorite time to visit our local
farmers market. There is something almost magical about it. Fewer people in the crisp weather, the colorful bounty of the Fall harvest, snuggling MB up against me in her baby carrier.... But I digress, I think you can tell, I Love Fall and it's food.
The hubs is a major soup/stew fan and I tend to limit those in the summer because, Hello. Who wants to have soup when it's 90 Degrees out and who wants to have the stove/oven on for 5+ hours in the 90 Degree heat? Yeah. No One. So once it gets a bit nippy, I like to breakout my trusty 3-4 soup recipes and start putting them on repeat until it gets hot again. Now hubby likes that but I get pretty bored by oh, November. To solve said boredom, I turned to trusty (In a slight stalker-ish kind of way)
food blog obsession! Of course, Miss Deb never, ever disappoints. In the October edition of Parade magazine I came upon her recipe for Carrot Soup with Turkey Meatballs and spinach. How perfectly Fall does that sound? The correct answer is VERY! And having just received a poop-load of carrots from my CSA, the timing couldn't have been better. The result was an orange splattered kitchen plus a heaping helping a Fall deliciousness (Don't judge, I'm still learning to use my immersion blender) The carrots were a perfectly sweet back drop to the super tender, cheesy meatballs and the spinach just seemed to round out the whole thing. Add the yummy taste on top of the fact that you have a really healthy meal filled with veggies, greens and lean protein and you've definitely got a winner! Also, it's just a really easy one pot wonder!
So here's to Fall and the calm before the storm that is the Holidays. I hope you will embrace the cool weather and make this ridiculously delicious soup! Tune in next week for a running update, I can't believe we are 106 days away from checking into our flights! Time flies when you are having fun!
Carrot Soup with Turkey Meatballs and Spinach
Origianally in Parade Magazine, October 2013
By Deb Perelman
*Notes- You most certainly do NOT need an immersion blender to make this. A regular blender works perfectly, just be careful with blending hot things in general. I added a few splashes of chicken stock at the end just to loosen up the consistency for my own person tastes. Enjoy!
Soup:
2 Tbsp olive oil
2 lb carrots, chopped
1 large onion, chopped
4 cloves garlic, smashed
Kosher salt
1 pinch red pepper flakes (optional)
4 cups chicken, turkey, or vegetable broth (homemade or
reduced-sodium canned)
2 cups baby spinach leaves, sliced
Meatballs:
½ lb ground turkey
¼ cup grated Parmesan or pecorino cheese
¼ cup bread crumbs
2 Tbsp milk (or water)
1 clove garlic, minced
Kosher salt and freshly ground pepper
For Soup:
Heat a large pot over medium heat. Add oil, carrots, onion, garlic, 1/2tsp salt and red pepper flakes. Saute' and stir until the veggies start to brown, about 15 minutes. Add the broth, scraping up any bits from the bottom of the pan. Cover and simmer until the carrots are tender, stirring occasionally, about 30 minutes.
For Meatballs:
While the carrots are cooking, in a medium bowl mix together all the meatball ingredients, seasoning with salt and pepper and rolling into 1" balls. Reserve on platter.
Finishing Soup:
Using an immersion blender or a conventional blender, puree' until smooth. If using a regular blender, return soup to put. Bring to a simmer and all meatballs. Let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted. Thin out with broth with desired. Serve and enjoy!
