If you’re looking for a hearty, comforting bowl that’s packed with flavor and just the right touch of freshness, you NEED to try this Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe. I absolutely love how the roasted red peppers add a smoky sweetness that elevates the meatballs and broth, and the fresh herbs really brighten everything up. Trust me, once you make this, it’ll quickly become one of your go-to soups for any season.
Why You’ll Love This Recipe
- Flavor-packed: The roasted red peppers lend a smoky sweetness that pairs beautifully with the savory meatballs.
- Fresh and comforting: Fresh herbs brighten the soup, balancing the rich broth perfectly.
- Easy to make: With simple ingredients and straightforward steps, you can have this on the table in under an hour.
- Family favorite: When I first made this, my family went crazy — it’s a crowd-pleaser that warms hearts and bellies alike.
Ingredients You’ll Need
The ingredients here work together like a dream. I love how the almond flour keeps the meatballs tender while the Parmesan and fresh herbs bring a sharp, savory kick. Plus, the roasted red peppers and whole peeled tomatoes give the soup its beautiful color and depth. Go for high-quality roasted peppers if you can—they make all the difference.
- Ground turkey: Lean, flavorful, and perfect for tender meatballs.
- Almond flour: Keeps the meatballs moist without traditional breadcrumbs.
- Milk: Helps soak the almond flour, adding softness to the meatballs.
- Egg: Binds all the meatball ingredients together.
- Garlic: Adds depth both in the meatballs and the soup base.
- Onion: Provides sweetness and umami; I use both finely chopped onion in the meatballs and larger chunks in the soup.
- Fresh herbs: I like parsley and thyme, but basil or oregano work beautifully too.
- Parmesan cheese: For a nutty, salty boost in the meatballs and as a garnish.
- Salt and pepper: Essential for seasoning all components well.
- Olive oil: For sautéing the soup aromatics—go for extra virgin if you can.
- Roasted red peppers: The star that brings richness and unexpected sweetness.
- Whole peeled tomatoes: Provide a robust tomato base.
- Chicken stock: Adds savory depth and a cozy broth.
- Cayenne pepper: Just a pinch to add a subtle warmth without overpowering.
- Fresh basil: For finishing the soup with a pop of freshness.
Variations
One great thing about this Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe is how easy it is to make it your own. Over time, I’ve tweaked it depending on what’s in my fridge or my mood. Don’t be afraid to experiment—it’s all about making the soup feel right for you!
- Swap the protein: I’ve used ground beef or pork for a richer flavor, and even ground chicken for a lighter take—I find turkey the perfect balance though.
- Make it spicy: Add extra cayenne or a dash of crushed red pepper flakes if you like a little heat.
- Swap herbs: Fresh oregano or rosemary works wonders if basil isn’t your favorite.
- For a low-carb version: Use coconut flour instead of almond flour, but reduce the amount slightly as it absorbs more liquid.
- Vegetarian twist: While this soup centers around meatballs, you could try vegan meatballs and vegetable stock as a fun experiment!
How to Make Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
Step 1: Make the Meatballs
First thing’s first: if your ground turkey is frozen, be sure to thaw it safely in the fridge overnight. In a medium bowl, soak the almond flour in milk until it’s nice and soggy—this keeps your meatballs tender. In a bigger bowl, combine the egg, minced garlic, chopped onion, fresh herbs, and Parmesan cheese. Stir these together gently, then add the ground turkey and the almond flour mixture. I find the easiest way to really get everything mixed is to use clean hands—it works like magic and saves time.
Season generously with salt and pepper. Then shape the mixture into golf-ball sized meatballs, about the size that fits loosely in your palm but can’t be fully closed around. Place them on a parchment-lined baking sheet, then bake in a 400°F oven for 18 to 22 minutes. To be safe and sure they’re cooked through, I always use an instant-read thermometer—165°F is your target!
Once done, let the meatballs rest for 5 to 8 minutes so the juices redistribute. They’ll seem super juicy fresh out of the oven, but resting helps firm them up just a bit without drying them.
Step 2: Build the Soup Base
While your meatballs are finishing, start the soup in a large pot over medium heat. Warm the olive oil, then add the chopped onion. Sauté it for a couple of minutes until it begins to soften and smell sweet. Toss in the garlic, season with salt, pepper, and cayenne, and let it cook just until fragrant—you don’t want the garlic to burn, so keep an eye.
Add the whole peeled tomatoes and roasted red peppers (drained if from a jar) along with one cup of chicken stock. Bring this to a gentle simmer, then lower the heat, cover, and let it all meld for 8 to 10 minutes. This cooking step really helps those flavors marry.
Step 3: Blend and Finish
Use an immersion blender right in the pot to puree the soup until smooth, or carefully transfer it to a blender in batches—either works well. I love the creamy texture this blending gives. Add the remaining cup of chicken stock after blending to thin it to your desired consistency.
Now stir the cooked meatballs gently into the soup, letting them warm through. Once everything is hot and smells amazing, you’re ready to serve!
Pro Tips for Making Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
- Use an instant-read thermometer: It removes all the guesswork on whether your meatballs are safe and perfectly cooked. This small tool changed how I cook meat forever.
- Don’t skip resting the meatballs: It allows juices to redistribute, making each bite juicy without being greasy.
- Blend for smoothness: Pureeing the soup makes it rich and luscious—skip this and it’ll be chunky, which is delicious too but different experience altogether.
- Drain roasted peppers well: Excess liquid dilutes the soup; I drain mine thoroughly before adding to concentrate flavor.
How to Serve Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
Garnishes
I love to finish the soup with a handful of fresh basil leaves torn right on top for that pop of color and freshness. A generous sprinkle of extra Parmesan cheese adds a salty, nutty richness that perfectly complements everything. Sometimes, I drizzle a touch of good olive oil or even a squeeze of lemon if I want to brighten it further.
Side Dishes
This soup is such a star, but I like to pair it with crusty bread—think a rustic baguette or even garlic bread—to soak up all that delicious broth. A simple green salad with a light vinaigrette also helps balance the meal if you want to add extra veggies.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out sourdough boule bowls—it’s super fun and cozy! Garnishing with microgreens or edible flowers adds a whimsical touch that always gets compliments. You could also offer a Parmesan crisp on the side for added texture.
Make Ahead and Storage
Storing Leftovers
I always store leftover soup and meatballs separately in airtight containers in the fridge. This keeps the meatballs from becoming too soggy overnight. The soup itself keeps beautifully for about 3-4 days.
Freezing
This Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe freezes well. I freeze the meatballs and soup base separately in freezer-safe containers or bags. Just thaw overnight in the fridge before reheating. I’ve found freezing combined soup can sometimes change the texture slightly, so separating helps maintain quality.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup gets too thick, add a splash of chicken stock or water to loosen it. The meatballs hold up really well when reheated like this, staying tender and juicy.
FAQs
-
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatball mixture and shape them a day ahead, then refrigerate them covered on a baking sheet. Bake fresh when you’re ready to make the soup for best texture and flavor.
-
Can I substitute ground beef or pork for turkey?
Yes, feel free to swap ground turkey for ground beef, pork, or a blend. Just adjust cooking times slightly to ensure meatballs are cooked through and keep an eye on fat content—it may render more with beef or pork.
-
What can I use instead of almond flour?
If you’re allergy-sensitive or don’t have almond flour, you can substitute with breadcrumbs, crushed crackers, or even oat flour. Each will slightly change texture but the meatballs will still be delicious.
-
How spicy is this soup?
The recipe includes just a small pinch of cayenne pepper to provide a subtle warmth. If you prefer more heat, feel free to add more cayenne or red pepper flakes to taste.
-
Can I omit the Parmesan cheese?
You can omit Parmesan if you want, but it really adds an essential savory, nutty flavor to the meatballs and as a finishing touch. Consider a sprinkle of nutritional yeast or another hard cheese if you need a substitute.
Final Thoughts
This Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe holds a special place in my heart because it’s deceptively simple yet incredibly satisfying. It’s the kind of dish where every spoonful feels cozy and nourishing, perfect for sharing with family or friends on a chilly day. If you give it a try, I have no doubt you’ll come back to it again and again, just like I do. So grab your apron and get ready for a soul-warming meal that’s truly delicious from start to finish!
Print
Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This flavorful Meatball Soup combines tender turkey meatballs baked to juicy perfection with a rich, blended roasted red pepper and tomato broth, infused with garlic, herbs, and a touch of cayenne for a comforting and hearty meal perfect for any season.
Ingredients
Meatballs
- 16 ounces ground turkey
- ¾ cup almond flour
- ½ cup milk
- 1 egg
- 5 cloves garlic, minced
- 3 tablespoons onion, finely chopped
- 2 tablespoons fresh herbs (such as parsley or basil), chopped
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
Soup
- 1 tablespoon olive oil
- ¼ cup onion, chopped
- 5-6 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- 16 ounces roasted red peppers, drained (if from jar)
- 28 ounces whole peeled tomatoes
- 2 cups chicken stock, divided
- Fresh basil, for serving
- Parmesan cheese, for serving
Instructions
- Prepare Meatball Mixture: If your ground turkey is frozen, fully thaw it first. In a medium bowl, combine almond flour and milk until the mixture is soggy. In a large bowl, mix together egg, minced garlic, chopped onion, fresh herbs, and Parmesan cheese until just combined.
- Combine Meat Ingredients: Add the ground turkey and almond flour mixture to the large bowl and mix thoroughly, preferably using clean hands. Season the mixture well with salt and pepper to taste.
- Form Meatballs: Shape the mixture into palm-sized meatballs, roughly about 3 tablespoons each, slightly larger than cookie-sized. Place them evenly spaced on a parchment-lined baking sheet.
- Bake Meatballs: Preheat oven to 400°F (205°C). Bake meatballs for 18-22 minutes until internal temperature reaches 165°F (74°C). Once done, remove from oven and let them rest for 5-8 minutes to retain juiciness.
- Start the Soup Base: While the meatballs are baking or resting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 1-2 minutes until softened. Stir in minced garlic, season with salt, pepper, and cayenne pepper, and cook briefly until fragrant.
- Add Vegetables and Stock: Add the whole peeled tomatoes and roasted red peppers to the pot along with 1 cup of chicken stock. Reduce the heat to low, cover with a lid, and let the mixture simmer gently for 8-10 minutes to meld flavors.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the mixture in batches to a blender. Blend until smooth and creamy.
- Combine Meatballs and Broth: Stir in the remaining 1 cup of chicken stock to the blended soup. Gently add the baked meatballs into the pot and heat everything through until piping hot.
- Serve: Ladle the soup into bowls, garnish with fresh chopped basil and sprinkle Parmesan cheese over the top. Serve immediately for best flavor and enjoyment.
Notes
- Ensure ground turkey is fully thawed before mixing to ensure even cooking of meatballs.
- Use a meat thermometer to confirm meatballs reach 165°F to guarantee safe consumption.
- For a spicier kick, adjust cayenne pepper according to preference.
- The soup can be stored separately from meatballs for up to 3 days refrigerated; reheat gently before serving.
- Substitute chicken stock with vegetable stock to make the soup pescatarian-friendly, but note that it will no longer be classified as Halal if strict adherence is required.
Nutrition
- Serving Size: 1 serving
- Calories: 635 kcal
- Sugar: 13 g
- Sodium: 3062 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.03 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 59 g
- Cholesterol: 159 mg
