Meatball Sub Soup Recipe

Introduction

Meatball Sub Soup is a comforting, flavorful twist on a classic sandwich turned into a hearty bowl of soup. Packed with juicy meatballs, rich tomato broth, and bubbling cheese, it’s perfect for cozy nights and easy to prepare at home.

Ingredients

• 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
• 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
• 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, bread crumbs, minced garlic, parsley, crushed red pepper flakes, and season with kosher salt and freshly ground black pepper.
2. Step 2: Roll the mixture into evenly sized meatballs and place them on one of the prepared baking sheets.
3. Step 3: Bake the meatballs until browned and cooked through, about 15 minutes. Then, turn your oven to broil to prepare for the final step.
4. Step 4: Meanwhile, in a large pot over medium-high heat, warm the olive oil. Add the diced onion and cook until soft and golden, about 6 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
5. Step 5: Stir in the tomato paste until evenly combined, then add the crushed tomatoes, beef broth, and skim milk. Stir to combine thoroughly.
6. Step 6: Add the baked meatballs to the soup and bring everything to a simmer. Stir in half of the shredded mozzarella and all of the Parmesan cheese. Season with dried oregano, salt, and pepper to taste.
7. Step 7: Ladle the soup into four oven-safe ramekins. Top each with a baguette slice and the remaining mozzarella cheese. Broil until the cheese is browned and bubbly, about 2 to 3 minutes. Serve hot for a comforting meal.

Tips & Variations

• For a milder soup, reduce or omit the crushed red pepper flakes in the meatballs.
• Use ground turkey or chicken instead of beef for a leaner option.
• Make the meatballs in advance and freeze them to save time on busy days.
• Add chopped fresh basil or spinach to the soup for a fresh, green twist.
• Swap mozzarella for provolone or fontina cheese for a different flavor profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through, adding a splash of beef broth or milk if the soup is too thick. Avoid reheating the soup in the ramekins with bread and cheese to prevent sogginess; instead, toast the bread separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, substitute the Italian bread crumbs with gluten-free bread crumbs and serve with gluten-free baguette or bread options to keep it gluten-free.

Can I use pre-cooked meatballs?

Absolutely. If you have pre-cooked meatballs, add them directly to the soup to simmer with the broth for about 10 minutes to absorb the flavors.

Meatball Sub Soup Recipe

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★★★★★

4.6 from 73 reviews

• Author: Aiden
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Meatball Sub Soup is a delicious, hearty soup inspired by the classic sandwich. Juicy baked meatballs simmer in a savory tomato and beef broth with a touch of milk for creaminess, topped with melted mozzarella and Parmesan cheese. Finished under the broiler with crusty baguette slices, this comforting soup brings all the flavors of a meatball sub into a warm bowl.

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Ingredients

Scale 1x2x3x

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, to taste
• Freshly ground black pepper, to taste

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 cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Baguette slices, for serving

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Instructions

1. Make the meatballs: Preheat the oven to 350ºF and line two baking sheets with parchment paper. In a large bowl, combine ground beef, Italian bread crumbs, minced garlic, chopped parsley, and crushed red pepper flakes. Season the mixture with kosher salt and freshly ground black pepper to taste.
2. Form and bake meatballs: Roll the mixture into evenly sized meatballs and place them on one of the prepared baking sheets. Bake in the preheated oven until browned and cooked through, about 15 minutes. Then switch the oven to broil for finishing the soup later.
3. Sauté aromatics: In a large pot over medium-high heat, warm 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 another minute until fragrant.
4. Create the soup base: Stir in the tomato paste until combined, then add the crushed tomatoes, low-sodium beef broth, and skim milk. Stir well to blend all the ingredients together.
5. Add meatballs and cheese: Gently add the baked meatballs into the pot and bring the soup to a simmer. Stir in half of the shredded mozzarella cheese and all the freshly grated Parmesan. Season with dried oregano, kosher salt, and freshly ground black pepper to taste.
6. Broil to finish: Ladle the soup into four oven-safe ramekins. Top each with a slice of baguette and sprinkle with the remaining mozzarella cheese. Place under the broiler until the cheese is browned and bubbly, approximately 2 to 3 minutes. Serve the soup hot.

Notes

• Use low-sodium beef broth to control the saltiness of the soup.
• For a richer soup, you can substitute whole milk or half-and-half instead of skim milk.
• Make sure to watch the soup closely while broiling to prevent burning.
• Baguette slices can be toasted beforehand for extra crunch.
• The recipe can be easily doubled for a larger crowd.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Baking
• Cuisine: Italian-American

Keywords: meatball sub soup, Italian soup, baked meatballs, mozzarella soup, comforting soup, hearty soup recipe