Roasted Veggie and Meatball Soup

Name: Roasted Veggie and Meatball Soup
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings (3 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes, Italian Recipes, Italian Soups
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 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

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

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 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

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 15x10x1-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.
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.

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.

Reviews

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Average Rating:

VictoriaElaine

Jan 26, 2013

I really wasn't sure how the roasted vegetables would be in a soup, but thought I'd give it a try. Soooo glad I did - they were delicious! I made a few changes - I didn't roast the onion, but chopped it & added it to the broth. I used ground beef & beef broth as I didn't have ground turkey. The Parmesan in the meatballs really adds a great flavor to this soup.
rudylenak

Feb 16, 2011

so good