Recipes For Grown Ups

Meatball Marinara Soup with Mini Mozzarella Toast

A classic Italian sandwich becomes a warm and cozy soup perfect for a fireside dinner in this delicious twist on a time-honored favorite.

Meatball Marinara Soup with Mini Mozzarella Toast

Servings: 8   Prep Time: 20 min   Cook Time: 1 hour, 15 minutes



  • (2) 16 ounce packages Italian style frozen mini meatballs
  • 3 tablespoons olive oil, divided
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • ¼ cup red wine
  • (2) 28 ounce cans fire roasted crushed red tomatoes (may substitute regular crushed red tomatoes)
  • 3½ teaspoons Italian seasoning, divided
  • ¼ teaspoon salt
  • 6 cups beef broth
  • 1 cup freshly grated Parmesan cheese, plus additional for serving (pre-grated won’t melt into the soup)
  • 3 tablespoons chopped fresh basil
  • ½ of a French bread loaf, sliced in half lengthwise, then into 1” thick pieces
  • ½ stick of butter, melted
  • ½ cup shredded mozzarella cheese


  1. In a Dutch oven, heat 1 tablespoon of the olive oil over medium heat.
  2. Add the onion and cook 5-6 minutes, stirring frequently.
  3. Add the garlic, stirring 1 minute more. Remove from the heat and slowly stir in the red wine.
  4. Return to heat and add in the tomatoes, 2 teaspoons of the Italian seasoning, and salt. Reduce heat to medium low and simmer for 30 minutes.
  5. Add the beef broth and bring to a boil. Reduce to a simmer for an additional 30 minutes. During the last 20 minutes of simmering, add the frozen mini meatballs. Stir in the Parmesan cheese and chopped fresh basil.
  6. Meanwhile, lay the French bread pieces on a rimmed baking sheet and set oven to broil.
  7. Combine the melted butter, the remaining 2 tablespoons olive oil and remaining 1½ teaspoons Italian seasoning. Brush onto the tops of the bread pieces. Set pan on the bottom oven rack and broil for 2-3 minutes or until bread tops are lightly browned.
  8. Remove pan from the oven and sprinkle pieces with the mozzarella cheese. Broil until cheese is melted and bubbly.
  9. Ladle the soup into bowls, sprinkle with chopped basil and additional Parmesan cheese. Serve with Mini Mozzarella Toast on top (and a few more pieces on the side!).

Judy Beaudin

Judy Beaudin is an award-winning competitive cook/baker and the owner of Scrumptious Catering, a boutique catering company in Franklin, Tennessee. Her dessert and pastry work has been featured in national marketing campaigns and on HGTV. Her catering work has appeared in local and national lifestyle and industry magazines. Follow her "foodie" life on Instagram at @scrumptious_judyb and Facebook at Scrumptious Catering & Sweets.

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