The weather may be getting colder, but you can warm up inside with this delicious Parmesan Meatball Soup. It is packed with flavor and served in a toasty bread bowl. So yummy!
Claire had her first soup in a bread bowl at California Adventure last year, and she has been obsessed ever since, as she should be! Hello, a bowl made of bread?! Carb heaven!
I had originally made meatballs for spaghetti, but when I told her I was going to go snag some bread at the store she asked if I would buy bread bowls. Instead of ditching dinner, I ditched my original plans and legit made soup out of meatballs, and it was bomb diggity delicious!
Everything and anything that involves meatballs are always, always something I can get on board with! They are just dang good! We have our sweet and sour meatballs that are amazing. Then there is our porcupine meatballs that are a staple in our house. And don’t miss our chili sauce and grape jelly meatballs that should be at every party you ever have. Now you have meatballs in a soup!
Ingredients Needed for Parmesan Meatball Soup
Before you decide to make this soup, you need to decided if you are going to make meatballs from scratch or if you are going to buy them pre-made. If you are going to make the meatballs yourself, you need the following ingredients:
Italian Sausage (mild)
Italian Parsley (fresh)
Crush Red Pepper Flakes
Those meatballs are going to be your new best friend! They are totally divine! Now for the soup…here is what you will need:
The exact measurements for all the ingredients can be found in the recipe card below.
How to Make Parmesan Meatball Soup
I’m going to break up the instructions into two parts – making meatballs and making soup. If you are buying your meatballs, jump straight to the making soup section.
Combine the bread crumbs and milk in a bowl.
Add all the meatball ingredients into a large bowl and stir with a wooden spoon until combined. Don’t over-mix!
Roll into meatballs that are about 1″ in diameter and place them on a baking sheet lined with foil.
PRO TIP: I like to use my smallest cookie scoop to keep a uniform meatball size.
Bake until browned and cooked all the way through. Remove from oven.
Add the veggies to a large pot over medium-high heat. Cook them until they are soft and golden. Toss in the garlic and cook until fragrant. Add the tomato paste and seasonings and stir to combine.
Add the tomatoes, beef broth, and milk and stir everything together.
Gently add the meatballs and bring everything to a simmer.
Add half of the mozzarella and all of the Parmesan. Season with the salt and pepper. Squeeze in a lemon and stir.
Fire up the broiler.
Fill your bread bowls with the soup and top with the rest of the mozzarella. Broil them until the cheese is melted and starting to brown.
Serve with some fresh parsley and dig in!
How Long will Meatball Soup Keep?
This soup should be stored in an airtight container in the refrigerator. It will be good for 3-4 days.
Can Soup Be Frozen?
Freeze in an airtight container or heavy duty freezer bag for up to 6 months.
Can I Use Frozen Meatballs?
Yes! You absolutely do not have to make your own meatballs. To use frozen meatballs you’ll probably want to cut them in half otherwise they are a bit too large. Sometimes I even quarter them because they are easier for little ones to eat.
Use 1 pound frozen meatballs instead of making your own.
Can I Substitute the Ground Beef?
Why yes you can! You can use ground chicken, ground turkey or a meatloaf blend.
What Can You Substitute For Italian Sausage?
You could possibly use breakfast sausage and add 1 teaspoon fennel seeds and 1 teaspoon basil per pound of sausage. You could also use ground pork.
Or you can double the ground beef and totally skip the Italian Sausage.
Can You Make Meatballs Ahead and Freeze Them?
You can make meatballs and freeze them to use later, in fact I almost always double the meatballs and freeze half for next time.
Place the meatballs in a single layer on a parchment lined baking sheet and freeze for 1-2 hours.
2. Transfer frozen meatballs to a heavy duty freezer bag and freeze for 3-4 months.
So what is the lesson we learn from this recipe? First, meatballs are always a YES! Second, get creative with dinner! You might have something planned and then something else comes up. Instead of ditching your plans and heading to the drive-thru, be flexible and innovative! It’s parmesan meatball soup for dinner tonight!
More SOUP RECIPES You’ll Love:
Parmesan Meatball Soup
0 from 0 votes
Prep Time: 10 minutesCook Time: 22 minutesTotal Time: 32 minutes
MeatballsFrozen Meatballs Halved if you aren’t going to make them yourself1 Cup Fresh Bread Crumbs see note1/3 Cup Milk1/2 Pound Ground Beef1/2 Pound Italian sausage mild1 Large Egg1/4 Yellow Onion grated2 Cloves Garlic minced1/2 Cup Fresh Parmesan Grated2 Tablespoons Fresh Italian parsley chopped or 1 tablespoon dried1/2 Teaspoon Worcestershire Sauce1 1/2 Teaspoons Dried Basil1 1/2 Teaspoons Dried Oregano1/4 teaspoon Crushed red pepper flakes1/2 Teaspoon Kosher Salt1 Pinch Black Pepper freshly groundSoup2 Tablespoons Olive Oil1 Cup Onion yellow, diced1 Carrot peeled, finely diced1 Stalk Celery finely diced2 Cloves Garlic large, minced2 Tablespoons Tomato paste1 Can Crushed Tomatoes 28 oz.3 Cups Beef Broth low sodium1 Cup Milk3 Cups Mozzarella shredded1/2 Cup Parmesan freshly grated1 teaspoon Italian seasoning1 Squeeze LemonKosher SaltBlack Pepper freshly groundParsley freshly chopped, for garnish4 Bread bowlsUS Customary – Metric
For the MeatballsDump the bread crumbs and milk into a bowl and stir until softened. Set aside.Preheat oven to 350º and line two baking sheets with foil. In a large bowl, combine all meatball ingredients and stir with a wooden spoon until combined. Do not over-mix.Roll into meatballs, about 1/2-1” in diameter and transfer to one prepared baking sheet.Bake until browned and cooked through, 15 minutes, remove from the oven. In a large pot over medium-high heat, heat the oil. Add the onion, carrots and celery to the pot and cook until soft and golden, 6 minutes. Quickly add garlic and cook until fragrant, 1 minute. Add tomato paste and seasonings and stir until combined, then add tomatoes, beef broth, and milk and stir until everything is mixed together.Add the meatballs to the pot by gently lowering in with a spoon and bring to a simmer, then add half the mozzarella and all of the Parmesan. Season with salt, and pepper then squeeze in a little lemon and stir again.Heat the broilerLadle soup into four bread bowls and top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot with a dash of fresh parsley.
To make bread crumbs, place bread in a food processor or blender and pulse until it is bread crumbs.
Left overs should be stored in the refrigerator for 3-4 days.
Parmesan Meatball Soup
Amount Per Serving (1 g)
Calories from Fat 558
% Daily Value*
Fat 62g95%Saturated Fat 26g163%Cholesterol 164mg55%Sodium 2196mg95%Potassium 1112mg32%Carbohydrates 31g10%Fiber 4g17%Sugar 13g14%Protein 50g100%
Vitamin A 4016IU80%Vitamin C 22mg27%Calcium 772mg77%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
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