Caramelized Vegetable and Meatball Soup

Caramelized Vegetable and Meatball Soup
Photo by Annabelle Breakey

Ingredients

  • 3 medium Yukon Gold potatoes, peeled
  • 1 ½ teaspoons freshly ground black pepper, divided
  • 2 large carrots, peeled
  • 1 egg, lightly beaten
  • 15 to 20 garlic cloves, peeled
  • ¼ cup olive oil, divided
  • 1 pound ground turkey (not breast only)
  • + 7 more ingredients
    • 1 tablespoon fennel seeds
    • 8 cups reduced-sodium or homemade chicken broth*
    • 2 large parsnips, peeled
    • 1 small peeled, seeded butternut squash
    • 1 large head fennel, cut into 1/4-in. slices (reserve feathery fronds for garnish)
    • 2 large leeks, cut into 1/4-in. slices and rinsed
    • 2 ½ teaspoons kosher salt, divided

1. Preheat oven to 425° and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots, and parsnips into 1-in. pieces and put in a large oiled roasting pan; add garlic. Toss with 2 1/2 tbsp. olive oil, 1 1/2 tsp. salt, and 1 tsp. pepper and spread out in a single layer, leavi...

View full recipe at My Recipes

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