Meatball Soup with Roasted Red Peppers and Basil Recipe

Let me share one of my absolute favorite cozy meal finds with you — my Meatball Soup with Roasted Red Peppers and Basil Recipe. This soup is like a warm hug in a bowl, packed with juicy turkey meatballs, the sweet warmth of roasted red peppers, and that fresh burst of basil that just ties everything together perfectly. If you’re looking for a hearty, satisfying dish that feels fancy but is surprisingly easy to make, you’re in the right place. Trust me, once you try this, it’s going to be on repeat in your kitchen.

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Ingredients You’ll Need

Each ingredient here has a purpose that blends beautifully into the final dish — from the almond flour keeping the meatballs tender to the roasted red peppers adding a smoky sweetness. Here’s what you’ll want to have on hand before you dive in.

• Ground turkey: I love using lean turkey for a lighter meatball that still stays juicy.
• Almond flour: This keeps the meatballs tender and gluten-free—no dry meatballs here.
• Milk: Adds moisture to the almond flour mix, which helps bind the meatballs perfectly.
• Egg: The classic binder for meatballs, keeping everything together.
• Garlic: Fresh garlic boosts flavor and aroma—don’t skimp on it!
• Onion: Adds a subtle sweetness and texture; I usually use both finely chopped and in the soup base.
• Fresh herbs: I mix parsley and oregano for that garden-fresh brightness.
• Parmesan cheese: Adds umami depth and a touch of richness to the meatballs and topping.
• Salt and pepper: Essential for seasoning — taste as you go to get this just right.
• Olive oil: For sautéing the soup base aromatics and adding richness.
• Roasted red peppers: This ingredient brings a smoky sweetness that elevates the entire soup.
• Whole peeled tomatoes: Use good-quality canned tomatoes for a luscious, rich broth.
• Chicken stock: Adds savory depth—you can make your own or grab low-sodium from the store.
• Cayenne pepper: Just a touch for a subtle heat that wakes up the flavors without overpowering.
• Fresh basil: Added right before serving for a fresh punch and lovely aroma.

Variations

I love how this Meatball Soup with Roasted Red Peppers and Basil Recipe can be your canvas for creativity. Whether you need to tweak it for dietary reasons or just want to try out new flavor combos, go ahead and make it your own!

• Swap the turkey: I’ve used ground chicken or even turkey-beef blends with great results if you want a richer meatball.
• Make it vegetarian: Try lentil or chickpea meatballs for a wholesome twist; just adjust cooking time accordingly.
• Spice it up: I sometimes add a pinch of smoked paprika or increase cayenne for a bit more heat.
• Herb variations: Fresh thyme or rosemary can add a different but equally lovely herbal note.

How to Make Meatball Soup with Roasted Red Peppers and Basil Recipe

Step 1: Make Your Juicy Meatballs

Start by letting your ground turkey come to a safe, fully thawed state if it’s frozen — that’s key for even cooking and safety. In one bowl, combine almond flour and milk; this mixture will get pleasantly soggy and help keep the meatballs tender. In a large mixing bowl, whisk together your egg, minced garlic, chopped onion, fresh herbs, and Parmesan cheese until just combined — I find using my hands makes this process faster and ensures everything is evenly mixed. Add the ground turkey and the almond flour mixture to the big bowl, season well with salt and pepper, and mix together gently but thoroughly. When forming your meatballs, aim for something just larger than a cookie — roughly 3 tablespoons each or enough to fit comfortably in your palm but not fully close your hand around it. Place them gently on a parchment-lined baking sheet so they don’t stick or fall apart.

Step 2: Bake Those Meatballs to Perfection

Pop the meatballs into a 400°F preheated oven and bake for 18-22 minutes. I use an instant-read thermometer to make sure they reach at least 165°F — this little tool has saved me from guesswork and overcooking, plus it’s a kitchen game changer if you’re cooking meat regularly. When they come out, let them rest for about 5-8 minutes; they’ll be juicy and flavorful, and resting lets the juices redistribute, so every bite is moist and tender.

Step 3: Simmer the Soup Base

While the meatballs are baking—or right after—you can start your soup base. Heat olive oil in a large pot over medium heat and cook the chopped onion until it just begins to soften, about a couple of minutes. Toss in the garlic along with salt, pepper, and the cayenne pepper for a gentle kick; cooking these aromatics lifts their flavors beautifully. Add your whole peeled tomatoes and drained roasted red peppers, breaking the tomatoes down slightly with your spoon, then pour in one cup of chicken stock. Lower the heat, cover the pot, and let it simmer gently for 8-10 minutes so all the flavors marry.

Step 4: Blend and Combine

Once the soup base has simmered, use an immersion blender directly in the pot to puree it until smooth. If you don’t have one, just carefully do it in batches in a regular blender—the key is to be gentle so you avoid splashes. Stir in the remaining cup of chicken stock to loosen the soup a bit, then add your cooked meatballs back in. Let everything heat together for a couple of minutes until piping hot and ready to serve.

Step 5: Serve and Enjoy

Ladle the soup into bowls, garnish generously with freshly chopped basil and a sprinkle of Parmesan cheese. You’ll love that fresh basil aroma that greets you as soon as you sit down to the table—it really brightens up this hearty soup.

How to Serve Meatball Soup with Roasted Red Peppers and Basil Recipe

Garnishes

I always go heavy on fresh chopped basil and a shower of Parmesan right before serving—it adds a fresh and savory finish that makes every spoonful better. Sometimes a drizzle of good olive oil or a crack of freshly ground black pepper tops it off nicely.

Side Dishes

My go-to sides are crusty garlic bread or a simple green salad with a lemon vinaigrette. The soup is so rich and hearty, these lighter sides bring balance to the meal but still feel like a treat.

Creative Ways to Present

For special occasions, I like serving this soup in rustic bread bowls—everyone loves dipping the bread and it adds that fun, casual yet fancy vibe. You can also top each serving with a little basil pesto drizzle for an herbal boost and beautiful color contrast.

Make Ahead and Storage

Storing Leftovers

I store leftover soup and meatballs together in airtight glass containers in the fridge. It keeps well for about 3-4 days, and the flavors actually deepen overnight, making for a tastier next-day meal.

Freezing

If you want to prep in advance, this soup freezes beautifully. I freeze it in portion-sized containers for easy defrosting. Just be sure to cool it completely before freezing to keep the texture and flavor intact.

Reheating

When reheating, I prefer to warm it slowly on the stove over medium-low heat to avoid breaking up the meatballs or scorching the soup. A splash of extra stock or water can loosen it up if it seems thick. Microwave reheating works too but do so gently in short bursts.

FAQs

Final Thoughts

This Meatball Soup with Roasted Red Peppers and Basil Recipe is one of those dishes that feels like a special occasion but comes together like a weekday dinner. I absolutely love how the juicy meatballs complement the luscious soup base, and the fresh basil just lifts it all to something truly memorable. Whether you’re making it for your family or impressing friends, this recipe won’t disappoint. I hope you enjoy making it as much as I do sharing it with you—give it a try, and I bet it’ll become a staple in your kitchen too!

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