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– Tagines (slow-cooked stews)
– Tunisian harissa: Known for its intense heat and flavor
Sprinkle with fresh parsley if desired. Serve hot and enjoy!
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Hearty Root Vegetable + Meatball Soup
Cozy up with a hot and comforting bowl of our Root Vegetable Meatball Soup, packed with nutritious ingredients and bursting with flavors!
This hearty soup is a perfect blend of tender meatballs, roasted root vegetables, and aromatic spices, all simmered in a rich and nourishing bone broth. The addition of harrisa paste adds a very subtle kick, while the fresh parsley adds a bright and refreshing touch.
What makes this soup truly special is the use of root vegetables, which are not only delicious but also packed with nutrients. Carrots, parsnips, and potatoes provide a boost of fiber, vitamins, and minerals, while the celery and onions add a depth of flavor and antioxidants.
This recipe is also highly customizable, allowing you to choose your preferred type of meat for the meatballs and select from a variety of broths to suit your dietary needs. Whether you’re looking for a comforting meal to warm up on a chilly day or a nutritious and filling option for a weeknight dinner, this Root Vegetable Meatball Soup is sure to become a new favorite!
There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is often more affordable, and it’s great because dinner is ready even if you’ll have a few stragglers who arrive home later after work or sports.
Soup helps to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients that you carefully choose yourself.
I often double up soup recipes because it tastes even better the next few days, and also freezes very well. So, after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS & NUTRITIOUS Hearty Root Vegetable + Meatball Soup!
As with most soups – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 4 days, or frozen for up to 2 months.
🍖Homemade Roasted Beef Bone Broth Recipes:
Beef Bone Broth:
Homemade Slow Cooker Bone Broth Recipe:
Slow Cooker Homemade Bone Broth to Lower Inflammation and Heal Your Gut
Homemade Vegetable Broth:
CleanFoodCrush Instant Pot Veggie Broth to Detox and Lower Inflammation
Harissa is a popular North African chili pepper paste made from a blend of roasted red peppers, garlic, coriander, caraway, olive oil, and salt. It’s a staple condiment in Tunisian, Moroccan, and Algerian cuisine.
Harissa has a thick, paste-like consistency and a vibrant red color. Its flavor profile is complex, with a balance of spicy, smoky, slightly sweet, and aromatic notes.
Harissa is often used to add heat and flavor to various dishes, such as:
– Tagines (slow-cooked stews)
– Grilled meats
– Vegetables
– Soups
– Sauces
There are different types of harissa, varying in intensity and flavor profile. Some common variations include:
– Tunisian harissa: Known for its intense heat and flavor
– Moroccan harissa: Milder and more aromatic than Tunisian harissa
– Rose harissa: Infused with rose petals for a floral and slightly sweet flavor
Harissa is widely available in most supermarkets and online stores. You can also make your own harissa at home using roasted red peppers and spices.
6 servings
Ingredients:
Meatballs:
- 1 lb ground beef, pork, chicken, or turkey
- 1 large egg, room temperature, lightly beaten
- 1/4 cup Ezekiel bread crumbs, or oat flour
- 2 tsps dried oregano
- 2 tsps dried basil
- sea salt and pepper, to taste
Soup:
- 2 Tbsps avocado oil, ghee, organic unrefined coconut oil, or beef tallow
- 4 carrots, chopped
- 2 parsnips, peeled and chopped
- 1 large yellow onion, finely diced
- 3 fresh garlic cloves, pressed
- 4 celery ribs, diced
- 3 medium yellow golden potatoes or sweet potatoes, peeled and chopped
- sea salt and pepper, to taste
- 2 tsps dried thyme
- 3 Tbsps harrisa paste
- 8 cups beef bone broth, chicken bone broth, or vegetable broth
- 1 x 15oz can roasted diced tomatoes with juices
- chopped fresh parsley, to garnish
Instructions:
Preheat your oven/broiler to 425 degrees f. and place an oven rack near the top of the oven. Line a large sheet pan with parchment paper.
In a large bowl add all of your ingredients for the meatballs. Stir to incorporate this mixture well.
Take 1/2 spoonful of mixture and roll between your palms to create a small-sized meatball and place it on your prepared sheet pan. Repeat until all the mixture is used up.
Transfer your sheet pan with the meatballs under the broiler and broil for 4-5 minutes, just until the meatballs start to have a nice golden-brown top.
This step will help the meatballs keep their shape and give them a nice color and texture.
Meanwhile, heat your oil of choice in a large stockpot or Dutchoven. Saute your chopped carrots, parsnip, onion, garlic, and celery for 5 minutes.
Stir in the cubed potatoes, sea salt, pepper, and thyme then continue to sautee for 3-4 minutes.
Add in your browned meatballs, harrisa, bone broth, and tomatoes with their juice.
Bring to a boil, then reduce to a gentle simmer. Simmer for 30 minutes, until the potatoes are tender and flavors have combined.
Sprinkle with fresh parsley if desired. Serve hot and enjoy!
💚Rachel
Ingredients
Meatballs:
- 1 lb ground beef, pork, chicken, or turkey
- 1 large egg, room temperature, lightly beaten
- 1/4 cup Ezekiel bread crumbs, or oat flour
- 2 tsps dried oregano
- 2 tsps dried basil
- sea salt and pepper, to taste
Soup:
- 2 Tbsps avocado oil, ghee, organic unrefined coconut oil, or beef tallow
- 4 carrots, chopped
- 2 parsnips, peeled and chopped
- 1 large yellow onion, finely diced
- 3 fresh garlic cloves, pressed
- 4 celery ribs, diced
- 3 medium yellow golden potatoes or sweet potatoes, peeled and chopped
- sea salt and pepper, to taste
- 2 tsps dried thyme
- 3 Tbsps harrisa paste
- 8 cups beef bone broth, chicken bone broth, or vegetable broth
- 1 x 15oz can roasted diced tomatoes with juices
- chopped fresh parsley, to garnish
Instructions
- Preheat your oven/broiler to 425 degrees f. and place an oven rack near the top of the oven.
- Line a large sheet pan with parchment paper.
- In a large bowl add all of your ingredients for the meatballs. Stir to incorporate this mixture well.
- Take 1/2 spoonful of mixture and roll between your palms to create a small-sized meatball and place it on your prepared sheet pan. Repeat until all the mixture is used up.
- Transfer your sheet pan with the meatballs under the broiler and broil for 4-5 minutes, just until the meatballs start to have a nice golden-brown top. This step will help the meatballs keep their shape and give them a nice color and texture.
- Meanwhile, heat your oil of choice in a large stockpot or Dutchoven. Saute your chopped carrots, parsnip, onion, garlic, and celery for 5 minutes. Stir in the cubed potatoes, sea salt, pepper, and thyme then continue to sautee for 3-4 minutes.
- Add in your browned meatballs, harrisa, bone broth, and tomatoes with their juice.
- Bring to a boil, then reduce to a gentle simmer. Simmer for 30 minutes, until the potatoes are tender and flavors have combined.
- Sprinkle with fresh parsley if desired.
- Serve hot and enjoy!
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