Meatball Sub Soup
A delicious twist on a classic sandwich that will definitely satisfy your lunch appetite!
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Servings: 4
Yields 5 3/4 cups
– 1 (14 oz.) bag store-bought Italian-style meatballs
– 2 tbsps. olive oil
– 1 medium yellow onion, chopped (about 1 1/2 cups)
– 2 cloves garlic, minced
– 1 tsp. kosher salt
– 2 tbsps. tomato paste
– 2 (15 oz.) cans curshed tomatoes with basil and oregano
– 2 1/2 cups beef broth, plus more as needed
– 1/4 cup grated Parmesan cheese
– 1/4 tsp. black pepper, plus more for garnish
– 8 slices French baguette, cut 3/4 to 1-inch-thick
– 1 cup shredded low-moisture mozzarella cheese
Special Equipment Needed: 4 oven-safe ramekins
Directions
Bake the meatballs according to the package directions. Remove from the oven and let sit at room temperature until ready to use.
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook, sitrring occasionally, until softened and translucent, about 5 minutes. Add the garlic and salt and cook, stirring often, until garlic is fragrant and lightly browned in some spots, about 1 minute.
Stir in the tomato paste and cook for about 30 seconds. Add the crushed tomatoes and stir to scrape up any browned bits on the bottom. Add the broth and stir to combine. Increase the heat to high to bring to a boil.
Add the cooked meatballs, Parmesan cheese, and black pepper. Stir to combine. If the soup is too thick, thin it out with a little more stock. As soon as the soup comes back up to a boil, turn the heat off.
Set the oven to broil on high. Ladle the soup into 4 (16 oz.) oven-safe ramekins, adding about 3 to 4 meatballs per ramekin. Top evenly with bread slices. Sprinkle the bread slices with mozzarella, about 1/4 cup per ramekin.
Broil until the cheese is melted and golden brown, about 2 minutes. Top with a few grinds of black pepper and serve.
*Leftovers can be refrigerated in an airtight container for up to 5 days.*
