Meatball Sub Soup Recipe

Introduction

This Meatball Sub Soup is a comforting twist on the classic sandwich, combining tender homemade meatballs with a rich tomato broth and melted cheese. Perfect for cozy evenings, it brings all the flavors of a meatball sub in a warm, hearty bowl.

Ingredients

• 1 lb. ground beef
• 1/2 c. Italian bread crumbs
• 2 cloves garlic, minced
• 1/4 c. fresh Italian parsley, chopped
• 1 tsp. crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 1 large clove garlic, minced
• 2 tbsp. tomato paste
• 1 28-oz. can crushed tomatoes
• 3 c. low-sodium beef broth
• 1 c. skim milk
• 3 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan
• 1 tsp. dried oregano
• Baguette slices, for serving

Instructions

1. Step 1: Preheat the oven to 350ºF and line two baking sheets with parchment paper. In a large bowl, combine the ground beef, Italian bread crumbs, minced garlic, chopped parsley, crushed red pepper flakes, and season generously with kosher salt and freshly ground black pepper.
2. Step 2: Roll the mixture into meatballs and place them on one of the prepared baking sheets. Bake for about 15 minutes until browned and cooked through, then switch your oven to the broiler setting.
3. Step 3: While the meatballs bake, heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 6 minutes until soft and golden. Stir in the minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Add tomato paste to the pot and stir until combined. Pour in crushed tomatoes, beef broth, and skim milk, stirring everything together smoothly.
5. Step 5: Gently add the baked meatballs to the soup and bring it to a simmer. Stir in half of the shredded mozzarella and all of the grated Parmesan. Season the soup with dried oregano, salt, and pepper to taste.
6. Step 6: Ladle the soup into four oven-safe bowls or ramekins. Place a baguette slice on top of each, sprinkle remaining mozzarella over the bread, and broil for 2 to 3 minutes until the cheese is melted, browned, and bubbly. Serve immediately while hot.

Tips & Variations

• For a spicier soup, add extra crushed red pepper flakes to the broth or sprinkle on top before serving.
• Use whole milk or half-and-half instead of skim milk for a richer, creamier broth.
• Substitute the ground beef with ground turkey or chicken for a leaner alternative.
• Try topping the baguette slices with garlic butter before adding the cheese for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. To keep the cheese topping fresh, add the baguette slice and cheese just before serving instead of storing with the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs a day in advance. Store them in the refrigerator and add them to the soup when ready to serve.

What can I use instead of a baguette?

If you don’t have a baguette, sturdy Italian bread or even thick bread slices that hold up well under the cheese and broiler will work nicely.

Meatball Sub Soup Recipe

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★★★★★

4.6 from 86 reviews

A comforting and hearty Meatball Sub Soup that captures all the flavors of a classic meatball sub in a warm, delicious soup form. Juicy baked meatballs are simmered in a rich tomato and beef broth mixture, combined with creamy milk and melted mozzarella and Parmesan cheeses, then topped with crusty baguette slices and broiled to golden perfection.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking and Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb. ground beef
• 1/2 cup Italian bread crumbs
• 2 cloves garlic, minced
• 1/4 cup fresh Italian parsley, chopped
• 1 tsp crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Soup Base

• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 1 large clove garlic, minced
• 2 tbsp tomato paste
• 1 (28-oz.) can crushed tomatoes
• 3 cups low-sodium beef broth
• 1 cup skim milk
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving

• Baguette slices

Instructions

1. Make the meatballs: Preheat the oven to 350ºF and line two baking sheets with parchment paper. In a large bowl, combine the ground beef, Italian bread crumbs, minced garlic, chopped parsley, crushed red pepper flakes, and season with kosher salt and freshly ground black pepper. Mix until all ingredients are evenly incorporated.
2. Shape and bake meatballs: Roll the mixture into evenly sized meatballs and place them on one prepared baking sheet. Bake in the oven for about 15 minutes, or until browned and cooked through. After baking, switch the oven to broil for later use.
3. Prepare the soup base: In a large pot over medium-high heat, heat the extra-virgin olive oil. Add the diced onion and cook until soft and golden, approximately 6 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for a minute to combine flavors.
4. Add liquids and combine: Pour in the crushed tomatoes, low-sodium beef broth, and skim milk. Stir well to combine all ingredients into a smooth soup base.
5. Simmer with meatballs and cheeses: Gently add the baked meatballs into the simmering soup. Stir in half of the shredded mozzarella and all of the grated Parmesan cheese. Season the soup with dried oregano, kosher salt, and freshly ground black pepper. Allow the soup to come to a gentle simmer.
6. Broil soup with baguette and cheese topping: Ladle the soup evenly into four oven-safe ramekins. Top each with a slice of baguette, then scatter the remaining mozzarella over the baguette slices. Place the ramekins under the broiler for 2 to 3 minutes, or until the cheese is browned and bubbly. Serve immediately while hot.

Notes

• Use low-sodium beef broth to control the saltiness of the soup.
• Make sure the ramekins used for serving are oven-safe for broiling.
• For a spicier kick, increase crushed red pepper flakes in the meatball mixture.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
• Gluten-free bread crumbs can be used to make the recipe gluten-free.

Keywords: meatball sub soup, Italian soup, meatball soup, comfort food, tomato soup with meatballs