Caramelized Vegetable and Meatball Soup

Name: Caramelized Vegetable and Meatball Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper, divided; 1 small peeled, seeded butternut squash; 2 larges carrots, peeled; 1 egg, lightly beaten; 1 large head fennel, cut into 1/4-in. slices (reserve feathery fronds for garnish); 1 Tbsp fennel seeds; 15 garlic cloves, peeled; 454 grams ground turkey (not breast only); 3 teaspoons kosher salt, divided; 2 larges leeks, cut into 1/4-in. slices and rinsed; 2 liters reduced-sodium or homemade chicken broth; 59 milliliters olive oil, divided; 2 larges parsnips, peeled; 3 mediums Yukon Gold potatoes, peeled

Caramelized Vegetable and Meatball Soup is a gluten free, dairy free, and whole 30 main course. One serving contains 424 calories, 31g of protein, and 14g of fat. This recipe serves 6. Head to the store and pick up fennel, leeks, ground turkey, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. It will be a hit at your Autumn event.

Instructions

Preheat oven to 425 and arrange racks in upper and lower thirds of oven.

Equipment you will use

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, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they've browned underneath, about 25 minutes).

Ingredients you will need

Vegetable

Olive Oil

Parsnip

Potato

Carrot

Garlic

Pepper

Spread

Squash

Salt

Equipment you will use

Roasting Pan

Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp. salt, and 1/2 tsp. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in. meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides.

Ingredients you will need

Fennel Seeds

Meatballs

Pepper

Whole Turkey

Salt

Egg

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Heat 1 tbsp. olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes.

Ingredients you will need

Salt And Pepper

Fennel

Leek

Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes.

Ingredients you will need

Vegetable

Broth

When vegetables in oven have caramelized and meatballs are browned, remove both from oven.

Ingredients you will need

Vegetable

Meatballs

Equipment you will use

Oven

Transfer meatballs to roasting pan.

Ingredients you will need

Meatballs

Equipment you will use

Roasting Pan

Pour a ladleful of hot broth into baking sheet and scrape up browned bits; pour into roasting pan along with all contents of pot and gently scrape up vegetables' browned bits. Return to oven and bake 5 minutes to let flavors mingle.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Baking Sheet

Roasting Pan

Oven

Pot

Serve with hunks of warm bread.

Ingredients you will need

Bread