Meatball Sub Soup brings all the delicious flavors of a classic Italian meatball sub into a comforting, hearty soup that’s perfect for chilly evenings. This recipe captures the essence of the beloved sandwich with tender, seasoned meatballs swimming in a rich tomato broth flavored with Italian herbs, garlic, and a hint of parmesan. Instead of bread as the base, you get crusty pieces mixed right into the soup or served alongside for dipping, while melted mozzarella cheese creates those irresistible stretchy pulls with every spoonful. It’s easier to eat than a messy sandwich, more satisfying than regular soup, and delivers all that Italian comfort food goodness in one bowl. Whether you’re feeding a family on a weeknight or serving a crowd on game day, this soup disappears fast and leaves everyone asking for seconds.
Serving Quantity: 6 servings
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 1 pound ground beef
- Half pound ground Italian sausage
- 1 large egg
- Half cup breadcrumbs
- Quarter cup grated parmesan cheese
- 2 cloves garlic (minced, for meatballs)
- 1 teaspoon dried oregano
- Half teaspoon salt
- Quarter teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced, for soup)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 2 cups shredded mozzarella cheese
- 4 cups cubed Italian bread
- Fresh basil (chopped, for garnish)
Nutrition Information (Per Serving):
- Calories: 545
- Protein: 35g
- Carbohydrates: 38g
- Fat: 28g
- Sugar: 9g
- Sodium: 1240mg
- Fiber: 5g
- Cholesterol: 115mg
- Iron: 5mg
1. Make the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground Italian sausage, egg, breadcrumbs, grated parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Use your hands to mix everything together gently but thoroughly. Don’t overwork the meat or your meatballs will become tough and dense. Mix just until all ingredients are evenly distributed throughout the meat. The combination of beef and Italian sausage gives the meatballs great flavor and the perfect fat content to keep them moist and tender.
2. Form and Brown the Meatballs
Roll the meat mixture into balls about one and a half inches in diameter. You should get approximately 24 meatballs. Keep your hands slightly damp with water to prevent sticking as you roll. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the meatballs to the hot oil. Brown them on all sides, turning carefully with tongs, for about 6 to 8 minutes total. The meatballs don’t need to be cooked through at this point, just nicely browned on the outside. Transfer the browned meatballs to a plate and set aside.
3. Build the Soup Base
In the same pot with the flavorful drippings from the meatballs, add the diced onion and green bell pepper. Cook for 5 to 6 minutes over medium heat, stirring occasionally, until the vegetables soften and the onion becomes translucent. The bell pepper adds that classic sub sandwich flavor. Add the minced garlic and cook for another minute until fragrant. The vegetables will pick up all the delicious browned bits left in the pot from the meatballs, adding extra depth to your soup.
4. Add Tomatoes and Broth
Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the Italian seasoning and sugar. The sugar helps balance the acidity of the tomatoes and brings out their natural sweetness. Stir everything together until well combined. Bring the soup to a boil over high heat, then reduce to a simmer. The soup base should be rich, red, and aromatic with Italian flavors. Taste and add more salt and pepper if needed, keeping in mind the meatballs and cheese will add more saltiness later.
5. Simmer with Meatballs
Carefully add all the browned meatballs back into the soup. Make sure they’re submerged in the liquid. Cover the pot partially and let everything simmer gently for 20 to 25 minutes. During this time, the meatballs will finish cooking through and release their flavors into the broth, while the soup thickens slightly and all the flavors meld together beautifully. Stir occasionally and gently to avoid breaking up the meatballs. They should be cooked through and tender when done.
6. Toast the Bread Cubes
While the soup simmers, prepare your bread. Preheat your oven to 375 degrees Fahrenheit. Spread the cubed Italian bread on a baking sheet in a single layer. Drizzle with a little olive oil and sprinkle with salt if desired. Bake for 8 to 10 minutes, stirring once halfway through, until the bread is golden and crispy on the outside but still slightly soft inside. These toasted bread cubes will be stirred into the soup or served alongside for that authentic sub sandwich experience.
7. Add Cheese and Serve
When ready to serve, ladle the hot soup into bowls. Top each serving with a generous handful of shredded mozzarella cheese. The heat from the soup will melt the cheese into gooey, stretchy perfection. Add some toasted bread cubes right into each bowl, or serve them on the side for dipping. Garnish with fresh chopped basil for a pop of color and fresh flavor. You can also offer extra parmesan cheese and red pepper flakes on the side for those who want more kick.
Tips for Perfect Meatball Sub Soup
Use a combination of ground beef and Italian sausage for the best flavor. If you only have one or the other, that works too, but the mix is ideal. Hot Italian sausage adds a nice spicy kick if you prefer more heat. Make the meatballs smaller if you want more in each spoonful, or larger if you prefer heartier chunks. Just adjust the browning time accordingly. You can use frozen pre-made meatballs to save time. Just brown them and add to the soup. You’ll need about 24 meatballs. For a lighter version, use ground turkey or chicken instead of beef and sausage. Add an extra tablespoon of Italian seasoning to boost the flavor. This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer containers. Freeze the soup without the cheese and bread, then add those fresh when reheating. Store leftovers in the refrigerator for up to 4 days. The bread will absorb liquid and become softer, which some people love. If you prefer crispy bread, always add it fresh when serving. For extra vegetables, throw in some sliced mushrooms, zucchini, or spinach during the last 10 minutes of cooking. Provolone cheese is another classic sub cheese that works wonderfully in this soup. Mix it with the mozzarella or use it instead. If you want the bread built into the soup like French onion soup, place toasted bread in oven-safe bowls, ladle soup over top, cover with cheese, and broil until bubbly and golden. Serve with a simple side salad for a complete meal that feels special but comes together easily on a weeknight.
