Meatball Sub Soup
Rating
All the flavors of the sandwich mashed into one gloriously cheesy soup.
Ingredients
- FOR THE MEATBALLS
- 1 lb. ground beef
- ½ c. Italian bread crumbs
- 2 cloves garlic, minced
- ¼ c. 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 c. low-sodium beef broth
- 1 c. skim milk
- 3 c. shredded mozzarella
- ½ c. freshly grated Parmesan
- 1 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- Baguette slices, for serving
Instructions
- Make the meatballs: Preheat oven to 350ยบ 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.
- Roll into meatballs and transfer to one prepared baking sheet.
- Bake until browned and cooked through, 15 minutes, then heat broiler.
- 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.
- Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper.
- 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.
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