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