Savory Meatball Sub Soup
Experience the comforting embrace of Meatball Sub Soup—a delightful fusion of savory meatballs simmered in a rich, zesty broth, topped with gooey provolone cheese. Perfect for chilly evenings or casual gatherings, this easy-to-make soup will fill your kitchen with mouthwatering aromas and warm your soul with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- ½ lb Italian sausage (sweet or hot)
- 1 cup Italian-seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 2 tbsp fresh oregano, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup provolone cheese, shredded
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef and Italian sausage. Mix in breadcrumbs, Parmesan, basil, oregano, salt, and pepper until just combined.
- Heat olive oil in a large pot over medium heat. Shape the meat mixture into meatballs and sear in batches until browned on all sides (about 5-7 minutes). Set aside.
- In the same pot, sauté chopped onions and minced garlic until translucent (3-4 minutes).
- Stir in canned tomatoes (with juices) and vegetable broth. Bring to a simmer.
- Return meatballs to the pot; cover and simmer for 15-20 minutes until cooked through.
- Serve hot with shredded provolone cheese melted on top.
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: For extra flavor, consider adding red pepper flakes or diced jalapeños for a spicy kick. Swap ground beef with turkey for a lighter version or add spinach for added nutrition. Store leftovers in an airtight container for up to three days and reheat gently on the stove.