Meatball Sub Soup: A Comforting Twist on a Classic Sandwich
This Meatball Sub Soup is a deconstructed version of the classic sandwich. It features savory Italian meatballs in a rich tomato broth, topped with crusty baguette and melted mozzarella cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop/Broil
- Cuisine: American / Italian
Ingredients
1 (14-ounce) bag store-bought Italian-style frozen meatballs
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons tomato paste
2 (15-ounce) cans crushed tomatoes with basil and oregano
2 1/2 cups beef broth
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
8 slices French baguette (3/4 to 1-inch-thick)
1 cup shredded low-moisture mozzarella cheese
Instructions
1. Bake the meatballs according to package directions and set aside.
2. Heat olive oil in a Dutch oven over medium-high heat. Sauté onion for 5 minutes until soft.
3. Add garlic and salt, cooking for 1 minute until fragrant.
4. Stir in tomato paste for 30 seconds, then add crushed tomatoes and beef broth. Bring to a boil.
5. Add cooked meatballs, Parmesan cheese, and pepper. Return to a boil, then turn off heat.
6. Ladle soup into 4 oven-safe ramekins. Top each with 2 slices of baguette and 1/4 cup mozzarella.
7. Broil on high for 2 minutes until cheese is bubbly and golden brown.
Notes
Use low-moisture mozzarella for the best melt and brown spots.
If you don’t have oven-safe ramekins, broil the cheesy bread on a baking sheet and place on top before serving.
Leftovers can be simmered down into a thick sauce for actual sandwiches the next day.
Nutrition
- Serving Size: 1 ramekin
- Calories: 1018
- Sugar: 23g
- Sodium: 2453mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 149g
- Fiber: 10g
- Protein: 46g
- Cholesterol: 61mg
Find it online: https://www.flavourrecipe.com/meatball-sub-soup/