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Meatball Sub Soup

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Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground beef or halal chicken (depending on preference)
  • ½ cup breadcrumbs (use gluten-free if preferred)
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley (optional, for garnish)

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (1 liter) low-sodium chicken broth or beef broth (halal-certified)
  • 2 cans (14 oz each) crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes (optional for some heat)
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese (for topping)
  • 1–2 hoagie rolls or sub rolls, cut into cubes (for croutons)

Ingredient Highlights

  • Halal Ground Beef or Chicken: This recipe uses halal-certified ground beef or chicken, ensuring that the meat is permissible and high-quality.
  • Tomato Base: Crushed tomatoes create a rich and tangy broth that is the perfect complement to the savory meatballs.
  • Mozzarella Cheese: Just like a classic meatball sub, the mozzarella adds a melty, cheesy finish that makes this soup irresistible.
  • Breadcrumbs: The breadcrumbs help to keep the meatballs light and tender, while also soaking up the savory flavors in the soup.
  • Hoagie Rolls: The cubes of bread soak up the tomato broth, making them the perfect, soup-soaking crouton that adds to the experience of a meatball sub in soup form.

Instructions

Make the Meatballs:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mix the Meatball Ingredients: In a large bowl, combine the ground beef (or chicken), breadcrumbs, egg, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
  3. Form the Meatballs: Roll the mixture into small meatballs, about 1 to 1½ inches in diameter, and place them on the prepared baking sheet.
  4. Bake the Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. You can check doneness by cutting one meatball in half — the center should no longer be pink.

Make the Soup Base:

  1. Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and sauté for another 1 minute until fragrant.
  2. Add the Tomatoes and Broth: Pour in the crushed tomatoes and the chicken or beef broth. Stir in the oregano, basil, crushed red pepper flakes (if using), and salt and pepper to taste.
  3. Simmer: Bring the mixture to a simmer over medium heat. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld together.
  4. Add the Meatballs: Carefully drop the baked meatballs into the soup, stirring gently to combine. Let the soup simmer for another 10-15 minutes, allowing the meatballs to absorb some of the tomato broth flavors.

Prepare the Hoagie Rolls:

  1. Make Croutons: While the soup is simmering, cut the hoagie rolls or sub rolls into cubes. In a small skillet, toast the bread cubes over medium heat until they are golden and crispy on the edges, about 5-7 minutes.

Serve the Soup:

  1. Top with Mozzarella: Once the soup and meatballs are ready, ladle the soup into bowls. Top with a handful of shredded mozzarella cheese and a few cubes of toasted bread. The cheese will melt into the soup, creating that delicious cheesy layer you’d find in a meatball sub.
  2. Garnish: Optionally, sprinkle some fresh parsley on top for a touch of color and freshness.

Nutrition

Find it online: https://buttereats.com/meatball-sub-soup/