Roasted Veggie And Meatball Soup Recipe

Name: Roasted Veggie And Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 425u00b0 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.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Veggie And Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Veggie And Meatball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions