Meatball Sub Soup

All the yummy flavors of a deli-style meatball sub blended in a warm soup topped with crusty bread and lots of cheese.

Meatball Sub Soup | www.motherthyme.com

When I make spaghetti and meatballs I can’t help but sneak spoonfuls of sauce and the occasional meatball while the sauce is simmering.  It is one of my favorite comfort foods.

While making a pot of sauce recently I started thinking of meatball subs.  You know those deli-style meatball subs that are loaded with sauce, meatballs and lots of cheese on a crusty sub roll.  They are so good but messy you almost need to eat it with a fotk.

Just talking about it makes me hungry for one.

Instead of making meatball subs to satisfy my craving, I came up with the ultimate Meatball Sub Soup.  Creamy tomato soup with meatballs is topped with a few slices of garlic bread and lots of shredded mozzarella cheese.  Kind of like French Onion Soup with the cheese and bread on top.  Yum!  It is placed under the broiler until the cheese is hot and bubbly.  It’s like a big warm bowl of meatballs and sauce all in one delicious soup you’ll love.

Meatball Sub Soup | www.motherthyme.com

What you need
Ground beef
Plain bread crumbs
Milk
Egg
Parmesan cheese
Parsley flakes
Garlic powder
Onion powder
Salt
Pepper
White onion
Crushed tomatoes
Olive oil
Garlic
Chicken broth
Half and Half
Dried oregano
Dried basil
Worcestershire sauce
Sugar
Bay leaf
Mozzarella cheese
Garlic or Italian bread

Meatball Sub Soup | www.motherthyme.com

Print

Meatball Sub Soup

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings 1x

Ingredients

Units Scale

Meatballs

  • 1 pound ground beef
  • 1 cup plain bread crumbs
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of freshly cracked black pepper

Soup

  • 1 tablespoon olive oil
  • 1/2 cup white onion, diced
  • 2 clove garlic, minced
  • 2 (28 ounce each) crushed tomatoes
  • 14.5 ounce can low sodium chicken broth
  • 1/2 cup half and half
  • 2 tablespoons sugar
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon dried basil
  • Bay leaf
  • Pinch of freshly cracked black pepper
  • Bakery garlic or Italian bread
  • 2 cups shredded mozzarella cheese

Instructions

Meatballs

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine ground beef, bread crumbs, milk, egg, Parmesan cheese, salt, parsley flakes, garlic powder, onion powder and pepper.
  3. Make 1 tablespoon size balls. Place on large greased baking sheet and bake for about 20 minutes until cooked thoroughly.
  4. Remove from oven and set aside.

Soup

  1. Heat olive oil in a large pot. Add onions and cook for about 4-5 minutes until just tender.
  2. Add garlic and cook for about 1 minute longer.
  3. Stir in crushed tomatoes, broth, half and half, sugar, Parmesan cheese, Worcestershire sauce, oregano, salt, basil, bay leaf and pepper.
  4. Add in meatballs.
  5. Bring to a low boil then reduce to a simmer for at least 30 minutes.
  6. Before serving remove bay leaf.
  7. Ladle soup into oven safe ramekins. Top with large slices of garlic bread and a handful of mozzarella cheese.
  8. Place under broiler until cheese is hot and bubbly.

Notes

Save a step! Use 1 pound cooked frozen meatballs in place of making meatballs and place in soup for a super easy and delicious weeknight meal.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

 

Similar Posts

13 Comments

  1. I am new to your web site and might I say it is awesome! I made this for dinner and my husband said I gave him way to much. Needless to say he ate it all and said “Please make this again!” I amped up the seasoning and put some tomato paste and red pepper flakes in the sauce, but Jennifer this meal made me look like a rock star! I love that alot of the ingredients are things in my pantry and the instructions are not 3 pages long. Thank you so much for posting this delicious recipe. You definitely have the touch! Can’t wait to try other recipes!

    1. Hi Wendy! Your comment just made my day, thank you! I’m so happy you enjoyed this recipe. I love your idea of adding in some red pepper flakes. I’ll definitely need to try that next time I make this too. Keep in touch with other recipes you try. Have a great day! 🙂

      1. So glad! Just a quick question for you. I am about 10 years your senior,ouch!, and computers are definitely not my specialty. Is there a way to go page by page to see posts other than going into recipes to see the older posts?

        1. Hi Wendy, If you would like to view my posts in order you can click on the Blog tab which is in the upper right hand corner of the homepage. From there you can scroll through all my posts starting with the most recent. I hope that helps. Enjoy!

  2. I made it… And of course tweaked it… I used frozen meatballs, added some mrs. Dash and didn’t put the bread on top. It was a lovely creamy soup with a great smell… And was so pretty! Quick and easy! My family loved it

  3. I’ve made this soup a few times, found it on Pinterest, and OMG.. I could eat this every single day. It is delicious, hearty and perfect for a cold day. Thank you, thank you, thank you from myself, and my family 🙂

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.