Cheesy Meatball Sub Soup

A cozy bowl of Cheesy Meatball Sub Soup with tender meatballs, melted cheese, toasted baguette cubes, and fresh basil served on a white marble surface. — Cheesy Meatball Sub Soup topped with golden toasted bread and Parmesan—perfect comfort food for family dinners.

Cheesy Meatball Sub Soup takes everything you love about the classic Italian-American sandwich and transforms it into a cozy, spoonable dish. Imagine tender homemade meatballs simmering in a rich tomato broth, layered with melty mozzarella, provolone, and Parmesan. Add in the toasted baguette cubes, and you have the perfect comfort food that feels both nostalgic and indulgent.

This soup is ideal for chilly evenings when you crave something hearty, yet fun and unique. Every spoonful delivers that unmistakable meatball sub flavor, only now in a warm bowl instead of between bread. Because it’s loaded with cheese and fresh herbs, it feels satisfying enough for a main dish but still approachable for family dinners or casual gatherings.

Fun fact: meatball subs, also called “grinders” or “heroes,” gained popularity in the U.S. in the 20th century, especially in Italian-American communities. This recipe celebrates that tradition with a modern twist, ensuring you’ll savor all the beloved flavors in every bite.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ lb ground beef and pork blend
1 cup breadcrumbs
½ cup grated Parmesan cheese
2 cups shredded mozzarella/provolone blend
2 large eggs
1 medium yellow onion, diced
4 garlic cloves, minced
1 red bell pepper, diced (or red + green mix if preferred)
1 (28 oz) can crushed tomatoes
4 cups beef broth
1 cup tomato sauce
2 tbsp chopped fresh parsley
1 tsp kosher salt
½ tsp black pepper
3 tbsp olive oil
1 tbsp Italian seasoning
1 tsp crushed red pepper flakes (optional)
Fresh basil or parsley, for garnish
4 cups cubed toasted baguette bread
½ cup grated Parmesan (extra for topping)

INSTRUCTIONS

1. Prepare the meatballs:
In a large bowl, combine ground beef/pork blend, breadcrumbs, Parmesan, eggs, parsley, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs.

2. Brown the meatballs:
Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the meatballs in batches, searing on all sides until browned but not fully cooked. Remove to a plate.

3. Sauté the vegetables:
In the same pot, add remaining olive oil. Sauté onion, garlic, and bell pepper for 5 minutes until softened and fragrant.

4. Build the soup base:
Stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer.

5. Simmer the soup:
Return meatballs to the pot. Cover and simmer on low for 25 minutes, allowing flavors to blend and meatballs to cook through.

6. Add cheesy goodness:
Stir in mozzarella/provolone blend and Parmesan. Let the cheeses melt into the soup until smooth and creamy.

7. Serve with bread:
Ladle the soup into bowls, top with toasted baguette cubes, and sprinkle with extra Parmesan and fresh basil. Serve hot and melty.

HELPFUL TIPS TO PERFECT THIS RECIPE

Let Meatballs Rest: After rolling, chill meatballs for 10 minutes before searing. This helps them hold their shape.
Don’t Skip the Toasting: Crunchy golden bread cubes are key. They soak up flavor without getting soggy too quickly.
Extra Creaminess: Stir in a splash of heavy cream or half-and-half at the end for a richer, velvety finish.

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