Roasted Veggie And Meatball Soup

• 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 425u0b0 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.

red potatoes, carrots, red onion, canola oil, salt, fresh basil, garlic, egg, bread crumbs, parmesan cheese, fresh parsley, pepper, ground turkey, chicken broth, water, tomatoes

Taken from www.tasteofhome.com/recipes/roasted-veggie-and-meatball-soup/ (may not work)