Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 6
This cheesy and hearty meatball Parmesan Soup is the best soup I’ve ever tasted! It is very comforting and incredibly delicious! Enjoy hot garnished with basil.
Ingredients
Meatballs:
1 egg, lightly beaten
1 pound ground chuck – equals 22-1½” meatballs
¼ c. Parmesan cheese, grated
1/8 tsp red pepper flakes
½ c. regular breadcrumbs
½ tsp Italian seasoning
½ tsp kosher salt
½ tsp ground black pepper
Soup:
2 tbsp butter, unsalted
2 tbsp olive oil
1 medium sweet yellow onion, diced
4 c. unsalted chicken broth
3 garlic cloves, minced
1 28-ounces can of crushed tomatoes
2 tbsp fresh basil, chopped
1 tbsp granulated sugar dissolved in 1½ c. hot water
1 tsp Italian seasoning
2 bay leaves
¼ tsp red pepper flakes
2 tsp fresh oregano, chopped (or ½ tsp dried)
8 ounces uncooked small shell pasta or your favorite small pasta
1 baguette, sliced and toasted
1/3 c. Parmesan cheese, grated
4 c. shredded Italian cheese blend or shredded mozzarella
½ tsp kosher salt
1 tsp ground black pepper
How to make Cheesy Parmesan Meatball Soup
Meatballs:
Step 1: In a large mixing bowl, mix the meatball ingredients. Then, form the mixture into about 1 1/2-inch ball. Set aside.
Soup:
Step 2: Heat the olive oil and butter in a Dutch oven or large, heavy-bottomed saucepan. Once hot, add the diced onion and saute until soft and translucent. Then, add the minced garlic and continue to cook for another 30 seconds.
Step 3: Pour in the chicken broth and add the meatballs, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano, and red pepper flakes. Mix well and bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for 30 minutes more.
Step 4: To the pot, add the dried pasta. Simmer for about 10 minutes, stirring often, until the pasta is al dente.
Step 5: Take the bay leaves out and discard them.
Step 6: Stir in 1/3 grated Parmesan cheese, put the lid on, and cook further over low heat until the cheese has melted and the soup has thickened.
To serve:
Step 7: To broil, preheat the oven. In the meantime, put the bowls on a rimmed baking sheet, evenly spaced. Into the oven-proof bowls, ladle the soup and top with 1/4 c shredded cheese. Place in the oven and broil until the cheese has melted and is bubbly.
Step 8: Before serving, garnish the Cheesy Parmesan Meatball Soup with some chopped fresh basil. Enjoy!
Nutrition Facts:
Calories: 803 kcal (40%) Carbohydrates: 53g (18%) Protein: 45g (90%) Fat: 45g (69%) Saturated Fat: 21g (131%) Cholesterol: 156mg (52%) Sodium: 1399mg (61%) Potassium: 928mg (27%) Fiber: 4g (17%) Sugar: 11g (12%) Vitamin A: 1095IU (22%) Vitamin C: 14mg (17%) Calcium: 600mg (60%) Iron: 5.2mg (29%)
Ingredients
- Meatballs:
- 1 egg, lightly beaten
- 1 pound ground chuck – equals 22-1½” meatballs
- ¼ c. Parmesan cheese, grated
- 1/8 tsp red pepper flakes
- ½ c. regular breadcrumbs
- ½ tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp ground black pepper
- Soup:
- 2 tbsp butter, unsalted
- 2 tbsp olive oil
- 1 medium sweet yellow onion, diced
- 4 c. unsalted chicken broth
- 3 garlic cloves, minced
- 1 28-ounces can of crushed tomatoes
- 2 tbsp fresh basil, chopped
- 1 tbsp granulated sugar dissolved in 1½ c. hot water
- 1 tsp Italian seasoning
- 2 bay leaves
- ¼ tsp red pepper flakes
- 2 tsp fresh oregano, chopped (or ½ tsp dried)
- 8 ounces uncooked small shell pasta or your favorite small pasta
- 1 baguette, sliced and toasted
- 1/3 c. Parmesan cheese, grated
- 4 c. shredded Italian cheese blend or shredded mozzarella
- ½ tsp kosher salt
- 1 tsp ground black pepper
Instructions
Meatballs:
Step 1: In a large mixing bowl, mix the meatball ingredients. Then, form the mixture into about 1 1/2-inch ball. Set aside.
Soup:
Step 2: Heat the olive oil and butter in a Dutch oven or large, heavy-bottomed saucepan. Once hot, add the diced onion and saute until soft and translucent. Then, add the minced garlic and continue to cook for another 30 seconds.
Step 3: Pour in the chicken broth and add the meatballs, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano, and red pepper flakes. Mix well and bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for 30 minutes more.
Step 4: To the pot, add the dried pasta. Simmer for about 10 minutes, stirring often, until the pasta is al dente.
Step 5: Take the bay leaves out and discard them.
Step 6: Stir in 1/3 grated Parmesan cheese, put the lid on, and cook further over low heat until the cheese has melted and the soup has thickened.
To serve:
Step 7: To broil, preheat the oven. In the meantime, put the bowls on a rimmed baking sheet, evenly spaced. Into the oven-proof bowls, ladle the soup and top with 1/4 c shredded cheese. Place in the oven and broil until the cheese has melted and is bubbly.
Step 8: Before serving, garnish the Cheesy Parmesan Meatball Soup with some chopped fresh basil. Enjoy!
