Meatball Sub Soup
Grab a spoon and dig into this cheesy meatball soup recipe!
This easy meatball sub soup recipe is a meal that the whole family will love!
The name of this recipe always makes us smile, and we're sure that it will do the same for your family. If you have someone in your family who absolutely love meatball sub sandwiches, then they will love this soup recipe!
Fresh meatballs simmer in rich tomato soup with garlic and olive oil. Did we mention that there is plenty of cheese in this recipe? There is!
The soup itself is packed with gooey mozzarella cheese. And Chef Addie Gundry has the brilliant idea to serve this soup with a baguette slice and more cheese on top. Broil until the cheese is bubbling and golden brown, and you're sure to have a dinner that the whole family will be talking about!
Give this easy meatball sub soup a try this week.
Serves4
Preparation Time30 min
Cooking Time30 min
Ingredients
- For the Meatballs
- 1 pound ground beef
- 1/2 cup Italian bread crumbs
- 2 clove garlic, minced
- 1 teaspoon crushed red pepper flakes
- For the Soup
- 2 tablespoon olive oil
- 1 large garlic clove, minced
- 2 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 3 cup low-sodium beef broth
- 1 cup skim milk
- 2 cup shredded mozzarella
- baguette slices, for serving
Meatball Sub Soup Recipe
Instructions
-
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
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In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.
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Roll into meatballs and transfer to one prepared baking sheet.
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Bake until browned and cooked through, 15 minutes, then heat broiler.
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Make 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.
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Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper.
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Ladle 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.