Meatball Soup with Roasted Red Peppers, Tomatoes, and Fresh Herbs Recipe

If you’re craving a cozy, hearty soup that feels like a warm hug in a bowl, let me introduce you to my Meatball Soup with Roasted Red Peppers, Tomatoes, and Fresh Herbs Recipe. I absolutely love how this soup combines juicy turkey meatballs with vibrant roasted red peppers and fresh herbs, making every spoonful a flavorful experience. Trust me, once you try this recipe, you’ll find yourself reaching for it again and again — it’s that good!

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Ingredients You’ll Need

The combination of roasted red peppers, ripe tomatoes, fresh herbs, and tender turkey meatballs brings this soup to life. When picking your ingredients, I recommend sourcing good-quality roasted red peppers—home-roasted if you have time, or jarred for convenience works beautifully too!

• Ground turkey: I prefer lean ground turkey for a tender, healthier meatball without losing moisture.
• Almond flour: Provides a light binder that keeps our meatballs tender—plus, it’s gluten-free!
• Milk: Helps moisten the almond flour to create the perfect meatball texture.
• Egg: Acts as the classic binder holding all the meatball ingredients together.
• Garlic and onion: Fresh aromatics that build the base flavor in both the meatballs and the soup.
• Fresh herbs: I find rosemary and parsley add beautiful earthy notes—you’ll notice the difference fresh herbs make!
• Parmesan cheese: Adds a subtle saltiness and umami that elevates the meatballs.
• Salt and pepper: Essential for seasoning every layer of this soup.
• Olive oil: For sautéing the onions and garlic, plus adding richness.
• Roasted red peppers: Drained well if using jarred—these give the soup its deep sweetness and vibrant color.
• Whole peeled tomatoes: I like the texture these bring once blended—they create a delicious, slightly chunky soup base.
• Chicken stock: The liquid backbone of this soup, full of savory goodness.
• Cayenne pepper: Just a pinch wakes up flavors without overpowering.
• Fresh basil: Torn over the top right before serving for that fresh pop of herbal brightness.

Variations

I love playing around with this Meatball Soup with Roasted Red Peppers, Tomatoes, and Fresh Herbs Recipe depending on the season or mood—feel free to tailor it to your tastes or what you’ve got around!

• Vegetarian Version: I once swapped turkey meatballs for seasoned chickpea balls, and it turned out surprisingly delicious and filling.
• Spice it Up: Add extra cayenne or a dash of smoked paprika if you want a smoky, spicy kick—my family goes nuts for this.
• Herb Swap: Try thyme or oregano instead of rosemary for a Mediterranean twist that’s equally delightful.
• Dairy-Free: Skip Parmesan and use nutritional yeast; it still gives you that cheesy umami vibe without dairy.

How to Make Meatball Soup with Roasted Red Peppers, Tomatoes, and Fresh Herbs Recipe

Step 1: Mix and Form Flavorful Meatballs

First things first: if your turkey is frozen, be sure you thaw it safely and thoroughly—that’s key for even cooking. To start the meatballs, combine almond flour with milk in a small bowl. In a larger bowl, mix the egg, finely minced garlic, chopped onion, fresh herbs, and Parmesan. Stir just until combined, then add the ground turkey and almond flour mixture. I always use my clean hands because it’s the easiest way to get everything really well mixed without overworking the meat. Season generously with salt and pepper. Then, grab about 3 tablespoons of the mixture and roll it into meatballs a little bigger than cookies—big enough so your hand wouldn’t fully close around them. Set them on a parchment-lined baking sheet.

Step 2: Bake Meatballs to Juicy Perfection

Bake the meatballs in a preheated 400°F oven for 18 to 22 minutes. I use an instant-read thermometer to check they hit 165°F inside—this takes the guesswork out and ensures they’re perfectly safe and juicy. Once done, let them rest at least 5 to 8 minutes; they’ll firm up a little and retain all those delicious juices. While they’re resting, you can get the soup base going. If you want to prep ahead, the meatballs reheat beautifully, so no worries there.

Step 3: Build a Flavorful Soup Base

Heat olive oil in a large pot over medium heat, then toss in chopped onion. Sauté it until it softens, about 1-2 minutes. Add in minced garlic, salt, pepper, and your cayenne pepper for a little warmth. Stir things around until fragrant—this aroma always makes me smile! Pour in your whole peeled tomatoes and drained roasted red peppers, along with one cup of chicken stock to start. Bring everything down to a low simmer, cover, and let it meld together for 8 to 10 minutes.

Step 4: Blend and Combine for Soup Perfection

Once simmered, use an immersion blender right in the pot to puree the veggies and tomatoes into a luscious, velvety base. No immersion blender? No problem—just carefully blend the soup in batches in a regular blender, then return it to the pot. Stir in the remaining cup of chicken stock along with your baked meatballs. Warm everything through gently. At this point, your kitchen will smell irresistible, and you’ll be more than ready to dive in. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese for that extra savory lift.

How to Serve Meatball Soup with Roasted Red Peppers, Tomatoes, and Fresh Herbs Recipe

Garnishes

I always top this soup with fresh torn basil leaves and a hearty sprinkle of grated Parmesan. The fresh basil adds a bright herbal punch that perfectly complements the rich tomato base, while the Parmesan melts slightly for a cheesy finish. If you’re feeling fancy, a drizzle of good olive oil on top is a beautiful touch too.

Side Dishes

To make it a complete meal, I usually serve crusty bread or garlic sourdough on the side. It’s perfect for dunking into the flavorful broth. Roasted vegetable sides or a simple green salad also pair wonderfully and keep things light and fresh.

Creative Ways to Present

For special occasions, I love serving this soup in mini pumpkin-shaped bowls during fall or even hollowed-out bread bowls for a rustic vibe that always impresses guests. It’s a fun way to turn a homestyle favorite into something memorable without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Meatball Soup keeps really well in the fridge for up to 4 days. I store the soup and meatballs together in an airtight container and give it a good stir before reheating to bring all those flavors back to life nicely.

Freezing

I’ve frozen this soup both with and without the meatballs, and both ways work. When freezing with meatballs, I recommend slightly undercooking them before freezing so they don’t get tough on reheating. Freeze in portions, then thaw overnight in the fridge for best results.

Reheating

I reheat gently on the stovetop over low to medium heat, stirring often so the soup heats evenly and the meatballs stay tender. You can add a splash of broth or water if it seems too thick. Microwave works too—just cover and stir halfway for uniform warmth.

FAQs

Final Thoughts

This Meatball Soup with Roasted Red Peppers, Tomatoes, and Fresh Herbs Recipe has become one of my kitchen go-tos when I want something nourishing, flavorful, and straightforward. I hope you enjoy making and eating it as much as my family does—it’s a cozy crowd-pleaser that feels special but is so easy to whip up on a busy weeknight. Give it a try, and soon you’ll be sharing it with friends too!

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