This Meatball Sub Soup combines the hearty flavors of Italian meatball subs with a comforting soup base, perfect for chilly nights.

Scale

1 (14-ounce) bag store-bought Italian-style frozen meatballs

2 tablespoons olive oil

1 medium yellow onion

chopped (about 1 1/2 cups)

2 cloves garlic

minced

1 teaspoon kosher salt

2 tablespoons tomato paste

2 (15-ounce) cans crushed tomatoes with basil and oregano

2 1/2 cups beef broth

plus more as needed

1/4 cup grated Parmesan cheese

1/4 teaspoon black pepper

plus more for garnish

8 slices French baguette

cut 3/4 to 1-inch-thick

1 cup (4 ounces) shredded low-moisture mozzarella cheese

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and kosher salt, cooking for an additional minute until fragrant.
Add the tomato paste, crushed tomatoes, and beef broth to the pot. Bring the mixture to a simmer.
Add the frozen meatballs and let simmer for about 20 minutes, until the meatballs are heated through. Adjust the consistency with more beef broth as needed.
Stir in the grated Parmesan cheese and black pepper. Allow to cook for an additional 5 minutes.
Meanwhile, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and sprinkle with mozzarella cheese.
Bake the baguette slices for about 8-10 minutes, or until the cheese is melted and bubbly.
Serve the soup hot, topped with additional black pepper and with the cheesy baguette slices on the side.

For a spicier version, add crushed red pepper flakes or a splash of hot sauce. This soup freezes well, making it great for meal prep.

Keywords: Meatball Sub Soup, Italian meatball soup, comfort food, easy soup recipes, one-pot meals