Roasted Tomato Soup with Spicy Turkey Meatballs

This year we became a ski family, which means we have to pack a lunch for the hill. I think it’s actually my favorite part of the day. There’s nothing more satisfying than skiing all morning (even in -30!) then chowing down on a hot and spicy lunch. I love this soup so much, because you can make a ton of extra meatballs. That means more quick meals after skiing, so it’s a win win!

This recipe makes 3L of soup and 39 meatballs. I add 9 meatballs per container of soup (my husband and I share one). I like to cook the meatballs in the soup, add pasta, which I cook separately, then freeze.

Roasted Tomato Soup with Spicy Meatballs (makes about 45 meatballs and 3-4L of soup)

• 3 pints grape tomatoes
• 7 large Roma tomatoes, quartered
• 3 cloves garlic
• 4 Tbsp good olive oil
• salt & pepper

For the meatballs:

• 2 pounds ground turkey (I used thigh meat)
• 1/2 cup Panko or bread crumbs
• 1/4 cup finely grated onion
• 1/4 cup milk
• 1 egg
• 1/2 cup grated Parmesan
• 1/2 tsp salt, garlic salt, oregano and pepper
• 4 Thai red chili peppers, or less, or chili flakes, 1-2 Tbsp

Heat oven to 410 degrees F. Line a baking sheet with parchment. Arrange tomatoes and garlic on the pan, add oil and season with salt and pepper. Cook for about 30min, or until they start to brown.

While the tomatoes are roasting, mix up the meatballs. Add the milk to the Panko and let rest for 5 min. Mince the chillies so there and no large pieces. In a large bowl combine turkey, spices and Parmesan, mix. Beat egg and add into mixture along with the milk and Panko. Be careful not to over mix so the meatballs stay lite. Shape meatballs and drop onto a sheet pan.

When tomatoes are done, carefully transfer them into a 5 quart pot. If you do not have an immersion blender, you will have to blend the tomatoes before. If you do have an immersion blender, blend the tomatoes until desired consistency. Turn heat onto medium high and drop meatballs onto the soup. I added 27, so I had 9 per container. Bring to a simmer and reduce heat so it’s not bubbling. Cook for 20 min.

I also added pasta to my soup, but I cooked it for only 4 min. It ends up cooking more in the hot soup and when you reheat it.

I use 32oz containers to portion my soup. First I add about 3/4 cup of pasta. Then I fish out the meatballs, then top off with the soup and olives.

A couple options I thought would be nice, is to add fennel or red peppers to roast with the tomatoes. And for toppings if you are dining at home you could add a poached egg and some fresh parsley, or a drizzle of cream.