Meatball Sub Soup

• portioner: 4 servings
• aktiv tid: 10 minutes
• total tid: 45 minutes

Ingredienser

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

2 tablespoons olive oil

1 1/2 cups chopped yellow onion (from 1 medium onion)

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 French baguette slices, cut 3/4 to 1-inch-thick)

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

Instruktioner

Bake the meatballs: Bake the meatballs according to the package directions. Remove from the oven and let sit at room temperature until ready to use. Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

While the meatballs cook, make the soup: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and salt and cook, stirring often, until garlic is fragrant and lightly browned in some spots, about 1 minute. Stir in the tomato paste and cook for about 30 seconds. Add the crushed tomatoes and stir to scrape up any browned bits on the bottom. Add the broth and stir to combine. Increase the heat to high to bring to a boil. Add the cooked meatballs, Parmesan cheese, and black pepper. Stir to combine. If the soup is too thick, thin it out with a little more stock. As soon as the soup comes back up to a boil, turn the heat off. Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell RoysterSimply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell RoysterSimply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Build the soup bowls: Set the oven to broil on high. Ladle the soup into 4 (16-ounce) oven-safe ramekins, adding about 3 to 4 meatballs per ramekin. Top evenly with bread slices. Sprinkle the bread slices with mozzarella, about 1/4 cup per ramekin. If you don’t have oven-safe ramekins or bowls, broil the cheesy bread on its own and then set on the soup for serving.

Broil the cheesy bread: Broil until the cheese is melted and golden brown, about 2 minutes. Top with a few grinds of black pepper and serve. Refrigerate leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Näring

• Kalorier: 1018 kcal
• Totalt fett: 28 g
• Mättat fett: 9 g
• Omättat fett: 0 g
• Kolesterol: 61 mg
• Natrium: 2453 mg
• Totala kolhydrater: 149 g
• Kostfiber: 10 g
• Totalt socker: 23 g
• Protein: 46 g