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!

INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
FOR THE MEATBALLS:
1 lb. ground chuck – equals 22-1½ inch meatballs
1 egg lightly beaten
¼ cup Parmesan cheese grated
½ cup regular breadcrumbs
1/8 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning

FOR THE SOUP:
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
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.
Enjoy!

FULL RECIPE:
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