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–+ servings
Merry

Warm & Cheesy Meatball Sub Soup

This Meatball Sub Soup takes all the delicious flavors of a classic meatball sub and transforms them into a warm, hearty, and comforting dish. Juicy meatballs, a rich tomato-based broth, melted cheese, and a crusty bread bowl make this the ultimate cozy meal. Perfect for cold nights, busy weeknights, or any time you're craving something indulgent yet easy to prepare!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can 28 ounces crushed tomatoes
  • 4 cups beef broth
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 pound cooked meatballs homemade or store-bought
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
For the Bread Bowls:
  • 6 small round bread loaves

Method
 

Prepare the Bread Bowls:
  1. Preheat your oven to 350°F (175°C).
  2. Slice off the top of each bread loaf and hollow out the center, leaving about ½-inch thickness on the sides and bottom.
  3. Place the hollowed bread bowls on a baking sheet and set aside.
Cook the Soup:
  1. Heat olive oil in a large pot over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Stir in the tomato paste and cook for another minute.
  4. Pour in the crushed tomatoes and beef broth, stirring well.
  5. Add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
  6. Reduce the heat and add the cooked meatballs. Let simmer for 10 minutes.
Assemble and Serve:
  1. Ladle the hot soup into each prepared bread bowl.
  2. Sprinkle shredded mozzarella and Parmesan cheese over the top.
  3. Bake in the oven for 5-7 minutes, until the cheese is melted and bubbly.
  4. Remove from the oven and serve immediately.

Notes

  • Bread Choice: Use a sturdy bread like sourdough or Italian round loaves to prevent sogginess.
  • Meatball Options: Homemade, frozen, or store-bought meatballs all work well in this recipe.
  • Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. Bread bowls should be stored separately.
  • Freezing: The soup (without cheese and bread) can be frozen for up to 2 months. Thaw overnight before reheating.
  • Spice It Up: Add red pepper flakes or use spicy Italian sausage meatballs for extra heat.
  • Vegetarian Alternative: Swap meatballs for plant-based meatballs and use vegetable broth instead of beef broth.

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