Parmesan Meatball Soup is the ultimate comfort food! This cheesy, hearty Meatball Parmesan Soup topped with melted cheese and basil just might be the best soup you've had all year!
2teaspoonsfresh oreganochopped (or ½ teaspoon dried)
¼teaspoonred pepper flakes
8oz.uncooked small shell pastaor your favorite small pasta
1/3cupParmesan cheesegrated
1baguette sliced and toasted
4cupsshredded Italian cheese blend or shredded mozzarella
Instructions
For the Meatballs:
Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 1½-inch balls and set aside.
For the Soup:
In a Dutch oven or a large, heavy bottomed saucepan, heat olive oil and butter. Sauté the diced onion until it is translucent and soft. Add the minced garlic to the onion and cook 30 seconds more.
Add chicken broth, meatballs (we add them into the soup raw, without browning them. If you prefer to brown them, you can, but it's not necessary. Allowing them to cook into the soup adds some nice flavor!), 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.
To serve:
Preheat oven to broil.
Place bowls, evenly spaced, on a rimmed baking sheet. Ladle soup into oven-proof bowls, and top with ¼ cup shredded cheese. Broil until cheese is bubbly and melted. **Watch closely!
Remove from the oven and garnish with chopped fresh basil and serve.