Meatball Sub Soup

INGREDIENTS

FOR THE MEATBALLS

• 1 lb. ground beef
• 1/2 c. Italian bread crumbs
• 2 cloves garlic, minced
• 1/4 c. fresh Italian parsley, chopped
• 1 tsp. crushed red pepper flakes
• kosher salt
• Freshly ground black pepper

FOR THE SOUP

• 2 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 1 large clove garlic, minced
• 2 tbsp. tomato paste
• 1 28-oz. can crushed tomatoes
• 3 c. low-sodium beef broth
• 1 c. skim milk
• 3 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan
• 1 tsp. dried oregano
• kosher salt
• Freshly ground black pepper
• Baguette slices, for serving

DIRECTIONS

1- Make the meatballs: Preheat oven to 350º and line two baking sheets with parchment paper. In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.

2- Roll into meatballs and transfer to one prepared baking sheet.

3- Bake until browned and cooked through, 15 minutes, then heat broiler.

4- Make the soup: In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined.

5- Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper.

6- Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.

Fuente: delish

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