If you’re looking for a cozy, flavorful meal that feels like a warm hug in a bowl, you’re going to adore this Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe. I absolutely love how the tender turkey meatballs soak up the vibrant, slightly smoky sweetness of the roasted red peppers, all lifted by fresh herbs that make every bite sing. Trust me, once you give this a try, it’ll quickly become one of your go-to soups for chilly nights or anytime you want something comforting but full of personality.
Why You’ll Love This Recipe
- Satisfyingly Hearty: The turkey meatballs bring protein-packed comfort without feeling heavy or greasy.
- Bold Flavor Boost: Roasted red peppers give this soup a unique sweetness and smoky depth that’s hard to forget.
- Fresh Herb Magic: Adding fresh herbs brightens up the dish and gives it that homemade touch you’ll crave.
- Easy to Make: Despite how gourmet it tastes, the recipe is straightforward, perfect for weeknight dinners or impressive guests alike.
Ingredients You’ll Need
The ingredients here come together beautifully, balancing the mild turkey with rich Parmesan and the sweet smokiness of roasted red peppers. When shopping, go for quality turkey (organic or fresh if possible) and fresh herbs to get the best flavor.
- Ground turkey: I like lean turkey to keep the meatballs moist but not greasy.
- Almond flour: This acts as a light binder and adds a little nutty note without heaviness.
- Milk: Helps soak the almond flour for tender, moist meatballs.
- Egg: The glue that holds everything together perfectly.
- Garlic (for meatballs and soup): Fresh garlic packs the punch of flavor I love.
- Onion (for meatballs and soup): Adds sweetness and depth.
- Fresh herbs (like parsley and oregano): Essential for bright, fresh flavor.
- Parmesan cheese: Adds a savory salty kick that I just can’t skip.
- Salt and pepper: Season generously—you’ll taste the difference.
- Olive oil: For that perfect sauté base and richness.
- Roasted red peppers: Make sure they’re well drained; these are the star of the soup base.
- Whole peeled tomatoes: I prefer San Marzano if you can get them for sweetness and acidity balance.
- Chicken stock: Adds body—use homemade or low-sodium store-bought for control.
- Cayenne pepper: Gives just a hint of warmth that wakes up the flavors.
- Fresh basil (for serving): Adds freshness right before serving.
Variations
I love how flexible this Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe is—you can tweak it depending on what you have on hand or dietary needs. It’s one of those recipes where you really make it your own.
- Vegetarian option: Swap turkey meatballs for hearty lentil or chickpea balls seasoned with the same herbs and spices; the soup base stays the same and is just as tasty.
- Spice it up: If you like heat, add a pinch more cayenne or even some smoked paprika for a smoky kick.
- Herb substitutions: Rosemary or thyme work great if you don’t have parsley or oregano on hand – just fresh really makes this.
- Cheese alternatives: Try Asiago or Pecorino Romano if you want a slightly different tangy hit instead of Parmesan.
How to Make Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
Step 1: Prep and Mix Your Meatball Ingredients
Start by thawing your ground turkey completely if it’s frozen—never skip this step to make sure the texture is just right and safe. In one bowl, soak the almond flour in milk until it’s mushy and soft—this will keep your meatballs lovely and tender. In a larger bowl, whisk together the egg, finely minced garlic, chopped onion, fresh herbs, and Parmesan cheese. Then add your ground turkey and the almond flour mixture. Now here’s a little trick I discovered: mixing this with your clean hands really helps bring everything together evenly, without overworking the meat.
Step 2: Shape and Bake the Meatballs
Shape your meat mixture into meatballs roughly the size of large cookies—about three tablespoons each. This size works great for cooking evenly and feels just perfect to eat in soup. Lay them on a parchment-lined baking sheet so they don’t stick. Bake in a 400°F oven for 18-22 minutes. I always use my instant-read thermometer here to nail the perfect 165°F inside—no guesswork needed! After baking, give the meatballs a little rest on the counter for at least 5 minutes so the juices redistribute, keeping them moist.
Step 3: Simmer the Soup Base
While the meatballs are baking, warm olive oil in a large pot over medium heat. Add the onions first and cook just until they start to soften—about 2 minutes. Then toss in the garlic, season with salt, pepper, and cayenne, and stir until fragrant. Pour in the whole peeled tomatoes (crush them a bit with your spoon if you like a chunkier texture) and the roasted red peppers. Add in one cup of chicken stock to get everything moving. Let this simmer gently on low, covered, for about 8-10 minutes. This step lets the flavors marry beautifully before blending.
Step 4: Blend and Finish the Soup
After simmering, use an immersion blender right in the pot to puree everything until smooth and creamy. If you don’t have one, carefully blend in batches in your regular blender. Return the soup to low heat, stir in the remaining chicken stock, then gently add your baked meatballs back in. Warm everything through for a few minutes—it’s important not to boil aggressively once the meatballs are in, so they stay tender. Before serving, sprinkle with fresh chopped basil and an extra dusting of Parmesan to brighten things up.
Pro Tips for Making Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
- Use a Meat Thermometer: I swear by this tool to avoid over- or undercooked meatballs—perfectly juicy each time.
- Don’t Skip Resting Meatballs: Letting them rest helps juices redistribute so they won’t dry out once added to soup.
- Puree in Batches if Needed: To avoid overfilling your blender, blend the soup base in smaller portions for the smoothest texture.
- Drain Roasted Peppers Well: Excess liquid can water down your soup, so make sure to drain those peppers thoroughly.
How to Serve Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe
Garnishes
I love topping this soup with a generous handful of chopped fresh basil—that herb freshness is the perfect contrast to the rich soup. A sprinkle of freshly grated Parmesan right before serving adds a nutty, salty richness that makes every spoonful feel a little more special. Sometimes I add a drizzle of good olive oil for extra silkiness.
Side Dishes
For sides, crusty bread or garlic focaccia pairs beautifully—perfect for dipping into the soup’s vibrant sauce. A simple green salad with vinaigrette can balance the meal with fresh crunch, especially if you’re serving this for lunch or a light dinner.
Creative Ways to Present
For special occasions, I sometimes ladle the soup into shallow white bowls and garnish with a basil leaf and a Parmesan crisp on top—it looks super elegant but is surprisingly easy to do. You can also serve mini meatballs separately on skewers as a fun appetizer alongside the soup.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores really well in airtight containers in the fridge for 3-4 days. I like to keep the meatballs separate if I know I won’t finish everything at once because they retain their texture better that way. Before serving leftovers, just warm gently on the stovetop.
Freezing
This soup freezes beautifully! I’ve frozen both the meatballs and soup together in freezer-safe containers. Just thaw overnight in the fridge, and reheat gently on the stove. The flavors actually deepen after freezing, making it a fantastic make-ahead meal for busy weeks.
Reheating
When reheating, avoid boiling—just warm on medium-low heat and stir occasionally to keep the meatballs tender and the soup perfectly smooth. Adding a splash of chicken stock or water while reheating can help if the soup has thickened too much.
FAQs
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Can I use ground beef instead of turkey in this Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe?
Absolutely! Ground beef will work fine and give a richer flavor, though the soup might feel a bit heavier. I recommend using lean ground beef to keep the texture nice and prevent excess greasiness.
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How do I make this recipe gluten-free?
This recipe is naturally gluten-free if you use almond flour as directed. Just double-check that your chicken stock and any canned ingredients don’t contain hidden gluten additives.
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Can I skip baking the meatballs and cook them directly in the soup?
You could, but baking helps seal the meatballs and keeps them from falling apart in the soup. If you prefer, you can gently poach them in simmering soup, just be very gentle when stirring to avoid breaking them.
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What herbs work best in this soup?
I usually stick with parsley and oregano because their flavors complement the roasted red peppers beautifully, but fresh basil added at the end really lifts the whole dish. You can experiment with thyme or rosemary for different notes.
Final Thoughts
This Meatball Soup with Roasted Red Peppers and Fresh Herbs Recipe is truly one of my favorites to share because it shows how simple ingredients can come together to taste like something truly special. I love how the meatballs stay juicy, the soup base is silky but packed with flavor, and the fresh herbs add that final flourish only a homemade touch can provide. Whether you’re cooking for family, friends, or just yourself, I highly recommend giving this recipe a try—you might just find your new comfort soup obsession!
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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 Carb
Description
This flavorful Meatball Soup pairs tender baked turkey meatballs with a rich, blended tomato and roasted red pepper broth, accented by fresh herbs and a touch of cayenne for warmth. It’s a comforting, protein-packed meal that’s perfect for a hearty lunch or dinner, combining simple ingredients with a satisfying homemade touch.
Ingredients
For the 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
For the Soup
- 1 tablespoon olive oil
- ¼ cup onion, finely 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 leaves, for serving
- Additional Parmesan cheese, for serving
Instructions
- Prepare the Meatball Mixture: If your ground turkey is frozen, thaw it completely and safely before use. In a medium bowl, combine the almond flour and milk; let it soak until soggy. In a large bowl, combine the egg, minced garlic, chopped onion, fresh herbs, and grated Parmesan cheese; stir until just combined.
- Mix Meatball Ingredients: Add the ground turkey and the almond flour mixture to the large bowl. Mix thoroughly, preferably using clean hands, to evenly combine all ingredients. Season well with salt and pepper to taste.
- Form and Bake Meatballs: Shape the mixture into meatballs roughly the size of three tablespoons each—slightly larger than a cookie, fitting comfortably in your palm but not fully closed. Place meatballs on a parchment-lined baking sheet. Bake in a preheated 400°F oven for 18-22 minutes until internal temperature reaches at least 165°F. Remove and let rest 5-8 minutes to allow juices to redistribute.
- Begin the Soup: While meatballs bake or rest, heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 1-2 minutes until just soft. Add minced garlic, seasoning with salt, pepper, and cayenne pepper; cook briefly until fragrant.
- Add Vegetables and Simmer: Add whole peeled tomatoes, roasted red peppers, and 1 cup of chicken stock to the pot. Reduce heat to low, cover with a lid, and simmer gently for 8-10 minutes to meld flavors.
- Blend Soup Base: Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches in a blender for a creamy texture.
- Combine Meatballs and Finish Soup: Stir in the remaining cup of chicken stock and add the cooked meatballs to the blended soup base. Heat through until everything is hot and well combined.
- Serve: Ladle soup and meatballs into bowls. Garnish with fresh chopped basil and sprinkle additional Parmesan cheese over the top for added flavor and richness.
Notes
- Ensure ground turkey is fully thawed before mixing for even texture.
- Use an instant-read thermometer to confirm meatballs reach a safe internal temperature of 165°F.
- Allow meatballs to rest after baking to retain their juiciness and improve texture.
- Adjust cayenne pepper amount based on your preferred spice level.
- For a smoother soup, strain blended mixture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer preservation.
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
