Hearty Meatball Sub Soup Recipe

Introduction

Hearty Meatball Sub Soup is a comforting blend of savory meatballs simmered in a rich tomato broth, topped with melty cheese and served alongside crusty bread. It offers all the flavors of a classic meatball sub in a warm, cozy bowl—perfect for chilly evenings or any time you crave something satisfying.

Ingredients

• 1 lb Ground Beef (substitute with turkey or plant-based meat for healthier options)
• 1 cup Italian Bread Crumbs (use gluten-free breadcrumbs if needed)
• 3 cloves Garlic, minced (fresh garlic yields better taste than powdered)
• 1 ¼ cup Fresh Italian Parsley (can substitute with cilantro or omit if unavailable)
• 1 tsp Crushed Red Pepper Flakes (adjust based on your spice tolerance)
• 1 tsp Kosher Salt (sea salt can be used as an alternative)
• ½ tsp Black Pepper (freshly ground delivers a more vibrant taste)
• 2 tbsp Extra-Virgin Olive Oil (can swap with canola or avocado oil)
• 1 large Onion, diced (white or yellow onions work best for sweetness)
• 2 tbsp Tomato Paste (can replace with blended fresh tomatoes)
• 28 oz Crushed Tomatoes (diced tomatoes work if you prefer chunkiness)
• 3 cups Low-Sodium Beef Broth (vegetable broth for a vegetarian option)
• 1 cup Skim Milk (substitute with almond or oat milk for dairy-free)
• 3 cups Shredded Mozzarella (other cheeses like provolone or cheddar can work well)
• ½ cup Freshly Grated Parmesan (Pecorino Romano is a delightful substitute)
• 1 tsp Dried Oregano (Italian seasoning can be swapped in)
• 1 baguette or baguette slices (sourdough is a delicious alternative for dipping)

Instructions

1. Step 1: In a large mixing bowl, combine ground beef, breadcrumbs, minced garlic, parsley, red pepper flakes, salt, and black pepper. Mix thoroughly and form into meatballs. Set aside.
2. Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 to 7 minutes.
3. Step 3: Stir in the minced garlic and tomato paste, cooking for an additional minute until aromatic and well combined.
4. Step 4: Pour in the crushed tomatoes and low-sodium beef broth. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
5. Step 5: Carefully drop the prepared meatballs into the simmering broth. Cook for about 20 minutes, ensuring the meatballs are fully cooked and tender.
6. Step 6: Stir in skim milk, shredded mozzarella, freshly grated Parmesan, and dried oregano. Taste and season with additional salt and pepper as needed. Serve hot with baguette slices for dipping.

Tips & Variations

• For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free cheese alternative.
• Try adding fresh basil or a splash of red wine to the soup base for extra depth of flavor.
• Use turkey or plant-based meat to lighten the soup while keeping it hearty.
• Garnish with extra parsley or grated cheese before serving for added freshness and richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent cheese from separating. For longer storage, freeze the soup (without bread) for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them for up to one day or freeze them for longer storage. Add them directly to the soup when ready to cook.

What can I use if I don’t have Italian bread crumbs?

You can substitute Italian bread crumbs with plain breadcrumbs mixed with Italian seasoning or simply use gluten-free breadcrumbs if needed.

Hearty Meatball Sub Soup Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

Hearty Meatball Sub Soup is a comforting, flavorful soup featuring tender homemade meatballs simmered in a rich tomato and cheese broth, perfect for a cozy dinner. This recipe combines Italian-inspired flavors with a creamy, cheesy finish and is served best with crusty baguette slices for dipping.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 lb Ground Beef (substitute with turkey or plant-based meat for healthier options)
• 1 cup Italian Bread Crumbs (use gluten-free breadcrumbs if needed)
• 3 cloves Garlic, minced (fresh garlic yields better taste than powdered)
• 1 ¼ cup Fresh Italian Parsley (can substitute with cilantro or omit if unavailable)
• 1 tsp Crushed Red Pepper Flakes (adjust based on your spice tolerance)
• 1 tsp Kosher Salt (sea salt can be used as an alternative)
• ½ tsp Black Pepper (freshly ground delivers a more vibrant taste)

For the Soup Base

• 2 tbsp Extra-Virgin Olive Oil (can swap with canola or avocado oil)
• 1 large Onion, diced (white or yellow onions work best for sweetness)
• 2 tbsp Tomato Paste (can replace with blended fresh tomatoes)
• 28 oz Crushed Tomatoes (diced tomatoes work if you prefer chunkiness)
• 3 cups Low-Sodium Beef Broth (vegetable broth for a vegetarian option)
• 1 cup Skim Milk (substitute with almond or oat milk for dairy-free)
• 3 cups Shredded Mozzarella (other cheeses like provolone or cheddar can work well)
• ½ cup Freshly Grated Parmesan (Pecorino Romano is a delightful substitute)
• 1 tsp Dried Oregano (Italian seasoning can be swapped in)

For Serving

• 1 baguette or baguette slices (sourdough is a delicious alternative for dipping)

Instructions

1. Prepare the Meatballs: In a large mixing bowl, combine ground beef, Italian bread crumbs, minced garlic, chopped parsley, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Mix thoroughly and form the mixture into meatballs. Set aside while preparing the soup base.
2. Sauté the Onion: Heat extra-virgin olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 to 7 minutes.
3. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute until the mixture is aromatic and well combined.
4. Simmer the Tomato Broth: Pour in the crushed tomatoes and low-sodium beef broth. Bring the mixture to a gentle simmer, allowing the flavors to meld together for a few minutes.
5. Cook the Meatballs: Carefully drop the prepared meatballs into the simmering broth. Cook uncovered for about 20 minutes, or until the meatballs are fully cooked and tender inside.
6. Incorporate Dairy and Seasoning: Stir in skim milk, shredded mozzarella, freshly grated Parmesan cheese, and dried oregano. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve: Ladle the hot soup into bowls and serve immediately with baguette slices on the side for dipping.

Notes

• For added freshness and color, garnish the soup with extra chopped parsley before serving.
• This soup pairs wonderfully with crusty bread to soak up the savory broth.
• To make this recipe vegetarian, substitute ground beef with plant-based meat and use vegetable broth.
• Adjust the amount of crushed red pepper flakes to suit your desired spice level.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Meatball soup, meatball sub soup, Italian soup, hearty soup, comfort food, cheesy soup, tomato-based soup, easy dinner recipe