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Roasted Veggie and Meatball Soup

I put together this appetizing soup almost every Sunday during our South Dakota winters. A variety of roasted vegetables and turkey meatballs perk up the broth. What a wonderful way to warm up! —Sandy Lund, Brookings, South Dakota

8 ServingsPrep: 45 min. Cook: 50 min.

Ingredients

5 medium red potatoes, cubed
4 large carrots, cut into 1/2-inch slices
1 large red onion, halved and cut into wedges
4 tablespoons canola oil, divided
1-1/4 teaspoons salt, divided
3 tablespoons minced fresh basil
3 garlic cloves, crushed
1 egg, lightly beaten
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon pepper
1 pound ground turkey
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a large bowl, combine the potatoes, carrots, onion, 2 tablespoons
oil and 1/2 teaspoon salt. Place in a single layer in two greased
15-in. x 10-in. x 1-in. baking pans.
Bake at 425° for 20 minutes. Add basil and garlic; toss to coat.
Bake 10-15 minutes longer or until vegetables are tender.

2 of 2

Roasted Veggie and Meatball Soup (continued)

Directions (continued)

In a large bowl, combine the egg, bread crumbs, cheese, parsley, 1/2
teaspoon salt and pepper. Crumble turkey over mixture and mix well.
Shape into 1-in. balls.
In a Dutch oven, brown meatballs in remaining oil in batches; drain
and set aside.
In the same pan, combine the broth, water, tomatoes, roasted
vegetables and remaining salt. Return meatballs to pan. Bring to a
boil. Reduce heat; cover and simmer for 45-55 minutes or until
meatballs are no longer pink. Yield: 8 servings (3 quarts).

Nutrition Facts: 1-1/2 cups equals 317 calories, 17 g fat (4 g saturated fat), 67 mg cholesterol, 1,005 mg sodium, 26 g carbohydrate, 4 g fiber, 16 g protein.