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Cheesy Meatball Soup

  • 5–10 minutes prep time
  • 45 Minutes cook time
  • Serves 6
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  • Ingredients

    2 tablespoons olive oil
    2 tablespoons butter unsalted
    1 medium sweet yellow onion diced
    3 garlic cloves minced
    4 cups unsalted chicken broth
    1 28 oz. can crushed tomatoes
    1 tablespoon granulated sugar dissolved in 1½ cup hot water
    2 tablespoons fresh basil chopped
    1 teaspoon Italian seasoning
    ½ teaspoon kosher salt
    1 teaspoon ground black pepper
    2 bay leaves
    2 teaspoons fresh oregano chopped (or ½ teaspoon dried)
    ¼ teaspoon red pepper flakes
    8 oz. uncooked small shell pasta or your favorite small pasta
    1/3 cup Parmesan cheese grated
    1 baguette sliced and toasted
    4 cups shredded Italian cheese blend or shredded mozzarella

  • Directions

    • In a Dutch oven or a large saucepan, heat olive oil and butter. Sauté diced garlic and onion.
    • Add chicken broth, meatballs, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano and red pepper flakes. Stir and bring to a boil. Reduce heat to simmer and cook 30 minutes.
    • Add the dried pasta. Simmer, and stir occasionally, until the pasta is cooked to Al denté (still a little firm) 10 minutes.
    • Remove bay leaves.
    • Add 1/3rd grated Parmesan cheese and stir. Cook over low heat until cheese has melted and soup has thickened.
    • Garnish with chopped fresh basil and serve!