Its just as good and it wont stain your shirt.

It’s ameatball subin all its glory, but deconstructed into a soup.

You get all of the flavors and all of the cheese without any of the fuss.

Meatball lifted from a pot-like ramekin, resulting in a cheese pull at a table setting with another pot-like ramekin, a glass of water, and a table napkin

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Any variety of frozen meatballs will work, but the Italian-style ones best complement this meatball sub soup.

Top It Off With Cheesy Bread

Cheesy toasted baguette slices add the finishing touch.

Let the soup simmer until its thickened and resembles marinara sauce.

Bowl of meatball sub soup in a pot-like ramekin at a table setting with spoons, table napkins, a bowl of parsley, glasses of water, and another serving of meatball soup in a ramekin

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Sprinkle cheese over top, and broil on high until cheese is golden brown and bubbling.

Ladle the soup into bowls and serve with prepared cheesy bread on the side.

Remove from the oven and let sit at room temperature until ready to use.

Bowl of meatball sub soup in a pot-like ramekin a rustic table setting with another ramekin of meatball sub and a glass of water

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Heat the oil in a large Dutch oven over medium-high heat.

Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Stir in the tomato paste and cook for about 30 seconds.

Baked store-bought meatballs on an aluminium foil lined baking tray

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Add the crushed tomatoes and stir to scrape up any browned bits on the bottom.

Add the broth and stir to combine.

Increase the heat to high to bring to a boil.

Chopped onions cooked in a Dutch oven for meatball sub soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Add the cooked meatballs, Parmesan cheese, and black pepper.

If the soup is too thick, thin it out with a little more stock.

As soon as the soup comes back up to a boil, turn the heat off.

Tomato sauce stirred into the cooked onions for meatball sub soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Set the oven to broil on high.

Ladle the soup into 4 (16-ounce) oven-safe ramekins, adding about 3 to 4 meatballs per ramekin.

Top evenly with bread slices.

Baked meatballs added to soup for meatball sub soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Sprinkle the bread slices with mozzarella, about 1/4 cup per ramekin.

Simple Tip!

Broil until the cheese is melted and golden brown, about 2 minutes.

Meatball sub soup assembled in a pot-like ramekin, sitting on a baking tray

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Top with a few grinds of black pepper and serve.

Refrigerate leftovers in an airtight container for up to 5 days.

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