Recipe: Cheesy Meatball Parmesan Soup

Welp, since we are stuck here in the house because of the weather in Atlanta, I went surfing on the internet for some comfort food recipes! When I can’t get outside I always like to try new recipes, it gives me something to do besides watching tv. This Cheesy Meatball Parmesan Soup recipe from The Cookie Rookie, looked oh so yummy and I am going to give it a try. This looks really easy too because I already have most of the ingredients in my cupboard! I hope you are staying warm wherever you are! xoxo


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 or a large, heavy bottomed saucepan, heat olive oil and butter. Sauté the diced onion until it is translucent and soft. Add the minced garlic to the onion and cook 30 seconds more.
Add chicken broth, meatballs (we add them into the soup raw, without browning them. If you prefer to brown them, you can, but it’s not necessary. Allowing them to cook into the soup adds some nice flavor!), crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano and red pepper flakes. Stir and bring to a boil. Reduce heat to simmer and cook 30 minutes.
Add the dried pasta. Simmer, and stir occasionally, until the pasta is cooked to Al denté (still a little firm) 10 minutes.
Remove bay leaves.
Add 1/3rd grated Parmesan cheese and stir. Cook over low heat until cheese has melted and soup has thickened.
To serve:
Preheat oven to broil.
Place bowls, evenly spaced, on a rimmed baking sheet. Ladle soup into oven-proof bowls, and top with ¼ cup shredded cheese. Broil until cheese is bubbly and melted. **Watch closely!
Remove from the oven and garnish with chopped fresh basil and serve.


Images via The Cookie Rookie

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