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Meatball Sub Soup
Meatball Sub Soup
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Make a quick and delicious Meatball Sub Soup with frozen meatballs and plenty of melted cheese.
Ingredients:
  • 1 (14-ounce) bag store-bought Italian-style frozen meatballs
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion (from 1 medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 2 (15-ounce) cans crushed tomatoes with basil and oregano
  • 2 1/2 cups beef broth, plus more as needed
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper, plus more for garnish
  • 8 French baguette slices, cut 3/4 to 1-inch-thick)
  • 1 cup (4 ounces) shredded low-moisture mozzarella cheese
Instructions:
  • Prepare the meatballs: Follow the baking instructions on the package. Once cooked, set aside at room temperature until needed.
  • While the meatballs cook, prepare the soup: In a large Dutch oven over medium-high heat, heat the oil. Saute the onion until translucent, about 5 minutes. Add garlic, salt, and cook until fragrant and lightly browned, about 1 minute. Stir in tomato paste for 30 seconds. Add crushed tomatoes, scraping up any browned bits. Pour in broth and bring to a boil. Add meatballs, Parmesan cheese, and black pepper. Adjust consistency with more stock if needed. Once boiling, turn off the heat.
  • Prepare the soup bowls: Preheat the oven to high broil. Divide the soup among 4 (16-ounce) oven-safe ramekins, placing 3 to 4 meatballs in each. Cover with bread slices and evenly sprinkle 1/4 cup of mozzarella on top of each bowl.
  • Achieve perfect cheesiness: Broil until the cheese is bubbly and golden in just 2 minutes. Add a sprinkle of freshly ground black pepper and enjoy. Refrigerate any extras in an airtight container for up to 5 days. If you loved it, don't forget to leave us a rating and comment!

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