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Meatball Sub Soup

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.