Fustini's Oils and Vinegars
Meatball Sub Soup

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Meatball Sub Soup

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Meatball Sub Soup



Prep Time30 min Cook Time20 min Total Time50 min Servings4

Ingredients

Soup

  • 2 tablespoons Fustini's Tuscan Herb olive oil
  • 1 large onion, diced
  • 1 large garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 28oz can crushed tomatoes
  • 3 cups beef broth
  • 1 cup milk
  • 3 cups shredded mozzarella
  • 1/2 cup fresh grated Parmesan
  • 1 1/2 tablespoons Fustini's Organic Tuscan Spice blend
  • Kosher salt and ground black pepper
  • Baguette slices for serving

Hint

Toast the baguette slices for a less soggy bread top. Adapted from delish.com


Directions

Step 1. 

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.


Step 2. 

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.


Step 3. 

Add cooked meatballs and bring to a simmer.  Add 1/2 of the mozzarella and all the Parmesan.  Season with Organic 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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