Print

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/hearty-meatball-sub-soup-recipe/