Cheesy Meatball Parmesan Soup

April 06, 2017

272

CHEESY MEATBALL PARMESAN SOUP is the ultimate comfort food! Hearty Meatball Parm Soup topped with melted cheese and basil just might be the best soup you’ve had all year.

For the Meatballs:
1 lb. ground chuck – equals 22-1½ inch meatballs
1 egg, lightly beaten
¼ cup Parmesan cheese, grated
½ cup regular breadcrumbs
1/8 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
For the Soup:
2 tablespoons olive oil
2 tablespoons butter, unsalted
1 medium sweet yellow onion, diced
3 garlic cloves, minced
4 cups unsalted chicken broth
1 (28 oz.) can crushed tomatoes
1 tablespoon granulated sugar dissolved in 1½ cup hot water
2 tablespoons fresh basil, chopped
1 teaspoon Italian seasoning
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 bay leaves
2 teaspoons fresh oregano, chopped (or ½ teaspoon dried)
¼ teaspoon red pepper flakes
8 oz. uncooked small shell pasta, or your favorite small pasta
1/3 cup Parmesan cheese, grated
1 baguette sliced and toasted
4 cups shredded Italian cheese blend or shredded mozzarella

For the Meatballs: Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 1½-inch balls and set aside. For the Soup: In a Dutch oven...
See the full directions on my site

Nutritions

Calories
637

Sodium
1952mg
81% DV

Fat
28g
44% DV

Protein
38g
76% DV

Carbs
56g
19% DV

Fiber
6g
24% DV

Dinner Baked