Meatball Sub Soup
Yields: 4 serving(s)

For the Meatballs
1 lb. ground beef

1/2 cup Italian bread crumbs

2 cloves garlic, minced

1/4 cup fresh Italian parsley, chopped

1 tsp. crushed red pepper flakes

kosher salt

Freshly ground black pepper

For the Soup
2 Tbsp. extra-virgin olive oil

1 large onion, diced

1 large clove garlic, minced

2 Tbsp. tomato paste

1 28-oz. can crushed tomatoes

3 cups low-sodium beef broth

1 cup skim milk

3 cups shredded mozzarella

1/2 cup freshly grated Parmesan

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

Baguette slices, for serving

Step 1
Make the meatballs: Preheat oven to 350º and line two baking sheets with parchment paper. In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.

Step 2
Roll into meatballs and transfer to one prepared baking sheet.

Step 3
Bake until browned and cooked through, 15 minutes, then heat broiler.

Step 4
Make the soup: In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined.


Step 5
Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper.

Step 6
Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.