What’s everyones favorite thing about French Onion Soup? The slice of bread on top covered with melted cheese baked until golden brown right? Just thinking about digging my spoon into that cheesy layer of goodness is making my mouth water! This hearty meatball soup has that same delectable, wonderful cheesy topping, making this bowl of soup utterly irresistible! Plus it comes together in just about 30 minutes, gotta love that!
This soup has something for everyone! There’s tender, hearty Italian meatballs that will appeal to the meat lovers in the family. The tomato based broth and fresh spinach adds some much needed nutrients; us mom’s love being able to sneak in those healthy veggies, right? But let’s be totally honest here, hands down, it’s the cheesy topping that everyone truly LOVES! I mean, who can possibly resist it?
Side note…speaking of French Onion Soup, if you’ve got a hankering for a really good bowl of French Onion Soup, you will want to give this recipe a try! It’s AMAZINGLY good!!! You can’t go wrong with this one, I promise! It may just be the best thing since sliced bread! Oh wait…it has sliced bread in it. Scout’s honor, it’s a swoon worthy bowl of goodness.
Alright, all this talk about soup is making me seriously hungry! Let’s get started on making a delicious bowl of meatball soup with cheesy topped croutons. You’re going to love how very quick and easy it is to make too!
In a large pot heat olive oil over medium heat.
Add diced onion and sauté until softened and translucent, about 4-5 minutes.
Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add salt, pepper, oregano and garlic powder.
Add tomato paste and stir until combined with the onions and spices.
The mixture will seem dry and kinda clumpy, son’t worry, it’s supposed to be that way. What we are doing here is “blooming” the seasonings to enhance their flavors. Keep everything moving around in the pot to prevent it from scorching. Cook stirring constantly for about a minute or so.
Now add the can of crushed tomatoes, the beef broth, and the milk to the pot and stir to combine.
Add the frozen meatballs to the pot.
Bring the broth to a simmer.
Reduced heat to low and simmer, covered, for about 10 minutes, or until meatballs are heated through, stirring occasionally.
Add the spinach leaves.
Stir to wilt them into the soup.
Add the Parmesan cheese, and half the Mozzarella cheese to the pot.
Stir to combine and cook until cheese has completely melted into the broth.
Add crushed red pepper flakes.
Taste and season soup with additional salt and pepper if needed.
Remove pot from heat.
Ladle soup into oven safe bowls and place them on a cookie sheet.
Top each bowl of soup with slices of bread to cover the surface.
Top each bowl with a generous layer of Mozzarella cheese.
Place the bowls in the oven and set temperature to broil.
TIP: Don’t walk away from the oven, keep a close eye on the cheese. It browns quickly and will go from almost toasted golden brown to burnt in the blink of an eye.
Broil until cheese is melted and lightly browned and bubbly, about 2-3 minutes. Serve immediately.
Yes you are going to burn the roof of your mouth, guaranteed! But it is so worth it! this soup is comfort in a bowl. The cheesy topping makes it utterly delectable. The stretchy cheese makes it so fun to eat too. I never get any complaints when I serve up this tasty soup for dinner. Give it a try, I’m betting it will become one of your favorites too!
Meatball Soup Topped with Cheesy Croutons
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp dried Oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 28 oz can crushed tomatoes
- 32 oz beef broth
- 1 cup milk
- 1 lb frozen Italian style meatballs
- 2 cups fresh spinach leaves
- 3 cups Mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- ½ tsp crushed red pepper flakes
- sliced French bread
Instructions
- In a large pot heat olive oil over medium heat.
- Add diced onion and sauté until softened and translucent, about 4-5 minutes.
- Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add salt, pepper, oregano and garlic powder.
- Add tomato paste and stir until combined with the onions and spices.
- Add the can of crushed tomatoes, beef broth, and milk to the pot. Stir to combine.
- Add frozen meatballs and bring broth to a simmer.
- Reduced heat and simmer, covered, for about 10 minutes, or until meatballs are heated through, stirring occasionally.
- Add spinach leaves and stir to wilt them into the soup.
- Add the Parmesan cheese, and half the Mozzarella cheese to the pot. Stir to combine and cook until cheese has completely melted into the broth.
- Add crushed red pepper flakes.
- Taste and season soup with additional salt and pepper if needed.
- Remove pot from heat.
- Ladle soup into oven safe bowls and place them on a cookie sheet.
- Top each bowl of soup with slices of bread to cover the surface and top with a generous layer of Mozzarella cheese.
- Place bowls in the oven and set temperature to broil. Broil until cheese is melted and lightly browned and bubbly, about 2-3 minutes.
- Serve immediately.
Did You Make This?
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