Lunch: Roasted Veggie and Meatball Soup Recipe

This recipe includes superfoods such as:

Basil

Health benefits of Roasted Veggie and Meatball Soup Recipe

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

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.
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.

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