Roasted Veggie and Meatball Soup

Directions

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.