Cheesy Meatball Parmesan Soup

A soup reminiscent of spaghetti and meatballs that the whole family will love.

I love meatballs - just traditional meatballs with a tomato-based sauce, but I feel like I don't make them enough. When I make spaghetti, it's usually on Mondays when we are super busy and I just need something quick to throw together, so I forego making meatballs. @e eat soup on Wednesdays though when I have more time to make dinner. I looked forward to making this recipe because it was meatballs plus tomato-based "sauce" in soup form. The soup is wonderful and I think is made even better by the addition of topping it with cheese and broiling it. Broiled cheesy goodness on soup is heaven, y'all. Heaven.

(Print)
What you need:
For the meatballs:

• 1 lb. ground beef
• 1 egg
• 1/4 cup Parmesan cheese
• 1/2 cup bread crumbs
• 1/8 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. Italian seasoning

For the soup:

• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 1 medium yellow onion, diced
• 3 cloves minced garlic
• 4 cups chicken broth
• 1 can (28 oz.) crushed tomatoes
• 1 Tbsp. granulated sugar dissolve in 1 1/2 cups hot water
• 2 Tbsp. fresh basil, chopped
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• 1 tsp. ground black pepper
• 2 bay leaves
• 1/2 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• 8 oz. shell pasta
• 1/3 cup Parmesan cheese
• 1 baguette, toasted and sliced
• Shredded Italian blend cheese or mozzarella

Directions:

1. For the meatballs: combine all ingredients in a large bowl and gently mix together. Shape into 1 1/2-inch balls. Set aside.
2. For the soup: in a large stockpot, heat olive oil with butter over medium to medium-high heat.
3. Add onion and saute until translucent. Then add garlic and cook for 30 more seconds.
4. Add chicken broth, tomatoes, sugar water, basil, Italian seasoning, salt, pepper, bay leaves, oregano, red pepper flakes, and meatballs. 
5. Stir gently and bring to a boil. Then reduce heat to simmer and cook for 30 minutes.
6. Add pasta and cook until pasta is al dente, about 10 minutes, stirring occasionally.
7. Remove bay leaves and add 1/3 cup Parmesan; stir. Cook over low heat until cheese melts and soup has thickened.
8. Place soup in oven safe bowls. Top with 1/4 cup Italian cheese. Broil until bubbly and melted.
9. Serve garnished with fresh basil and a slice of baguette.

Recipe from The Cookie Rookie

I love potato soup so much and this recipe for Loaded Baked Potato Soup makes use of the potato skins too! For another great tomato-based soup that is made in the slow cooker, I recommend this Crockpot Minestrone Soup from Skinnytaste.

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