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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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