Meatball Sub Soup
Meatball Sub Soup
30 minutes
20 minutes
Soups and Breads
Ingredients
- 1 lb ground beef
- 1/2 cup bread crumbs
- 2 garlic cloves, minced
- 2 tablespoons Fustini's Espresso Bean balsamic
- 1 tablespoon Fustini's Tuscan Spice blend
- 1/4 cup fresh Italian parsley, chopped
- Kosher salt and ground black pepper
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 1 large onion, diced
- 1 large garlic clove, minced
- 2 tablespoons tomato paste
- 1 28oz can of crushed tomatoes
- 3 cups beef broth
- 1 cup milk
- 3 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 1 1/2 tablespoons Fustini's Tuscan Spice blend
- Kosher salt and ground black pepper
- Baguette slices for serving
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl combine ground beef, bread crumbs, seasoning, garlic, balsamic, parsley, salt and pepper. Roll into meatballs approx 1 1/2 -2 inches. Place on the prepared baking sheet and bake until browned and internal temperature reaches 165 degrees, about 15 minutes.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion and cook until soft and golden, about 6 minutes. Add garlic and cook for 1 additional minute. Add tomato paste, tomatoes, beef broth and milk. Stir until well combined.
- Add cooked meatballs and bring to a simmer. Add 1/2 of the mozzarella and all the Parmesan. Season with Tuscan spices, salt and pepper. Ladle soup into oven-safe ramekins and place on a baking sheet. Top soup with a baguette slice and divide the remaining mozzarella. Turn oven to broil, and broil until cheese is brown and bubbly, 2-3 minutes. Garnish with additional parsley and serve hot.
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