Roasted vegetable soup with turkey meatballs

This recipe is from cookbook called Great taste- low fat Hearty Soups & Stews. I only added potato to the dish. It came out very good. We loved it.
Ingredients
1 red onion, thickly sliced

4 plum tomatoes, halved lengthwise
2 red bell peppers, halved lengthwise and seeded
3 small potatoes cut small pieces
1 lb lean ground turkey
1/4 cup plain dried bread crumbs
1/4 cup fat free milk
1/8 tsp freshly ground black pepper
6 tbsp chopped fresh basil
1 can reduced sodium chicken broth
1tbs balsamic vinegar
1 clove garlic, minced
2 tsp paprika
Salt
Preparation Method
1-Preheat the broiler. Place the onion slices, tomatoes, and bell peppers, cut sides down, on a broiler pan and broil 4 inches from the heat for 12 minutes, or until the pepper and tomatoes skins are blackened. When cool enough to handle, peel the tomatoes and bell peppers.
2-Meanwhile, in a medium bowl, combine the ground turkey, bread crumbs. milk, black pepper, and 2 tbsp of the basil, stirring to thoroughly blend. Shape the turkey mixture into 3/4-inc balls, using about 1 rounded per ball.
3-Transfer the broiled vegetables to a food processor or blender and pure until smooth about 1 minute. Pour the vegetable pure into a large saucepan along with the broth, vinegar, garlic, paprika and salt.   Bring to a simmer and cook for 3 minutes. Add potatoes and cook 5 more minutes. drop the meatballs into the simmering soup and cook until they are coked through about 5 minutes. Stir in the remaining 1/4 cup basil and serve.