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