Roasted Veggie and Meatball Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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! âSandy 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 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:
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 15-in. x 10-in. x 1-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. Yield: 8 servings (3 quarts).
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