
Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
50 mins
Cal/Serv:
880
Meatball sub fans—get ready to meet your new favorite soup. All the flavors of the classic sandwich are mashed into this gloriously cheesy soup recipe that's ready in under an hour. Seriously, it's got it all. Meatballs? Check. Rich tomato flavors? Check. Toasty baguette? Check. Plenty of cheese? Check! When you're craving the staple flavors of your fave sandwich but are in the mood for something a bit cozier, this bowl of comfort food is just the thing.
We included a simple meatball recipe here, but feel free to experiment with your favorite! Try our classic Italian meatballs, vegan meatballs, French onion meatballs, or go crazy with any of our favorite meatball recipes.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
For the 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
Freshly ground black pepper
For the Soup
- 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
- 1/2 cup
freshly grated Parmesan
- 1 tsp.
dried oregano
kosher salt
Freshly ground black pepper
Baguette slices, for serving
Directions
- Step 1Make the meatballs: Preheat oven to 350º and line two baking sheets with parchment paper. In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.
- Step 2Roll into meatballs and transfer to one prepared baking sheet.
- Step 3Bake until browned and cooked through, 15 minutes, then heat broiler.
- Step 4Make the soup: In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined.
- Step 5Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper.
- Step 6Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.
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