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Roasted Veggie and Meatball Soup

Total Time

Prep: 45 min. Cook: 50 min.


8 servings (3 quarts)

Updated: Sep. 30, 2022
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
Roasted Veggie and Meatball Soup Recipe photo by Taste of Home


  • 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 large 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


  1. 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 15x10x1-in. baking pans.
  2. Bake at 425° for 20 minutes. Add basil and garlic; toss to coat. Bake 10-15 minutes longer or until vegetables are tender.
  3. 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.
  4. In a Dutch oven, brown meatballs in remaining oil in batches; drain and set aside.
  5. 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.

Nutrition Facts

1-1/2 cups: 317 calories, 17g fat (4g saturated fat), 67mg cholesterol, 1005mg sodium, 26g carbohydrate (6g sugars, 4g fiber), 16g protein.

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