Meatball Sub Soup


Units Scale


  • 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


  • 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



  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.


  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.


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.