Meatball Sub Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/meatball-sub-soup-recipe/
