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.

No additional tips available.

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

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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.

Roasted Veggie And Meatball Soup

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