Soup is one of my favorite things to make for dinner. It’s so easy to give it huge amounts of flavor when you make it at home. And lasagna is another favorite thing for me to make – but it’s a bit much for a weeknight. So I put the two together and made this delicious Lasagna Meatball Soup. Using roasted tomatoes for the soup base and homemade beef meatballs – you and your family are really going to love it.
This recipe is really 3 recipes in one. As you can use the recipe for the beef meatballs for spaghetti and meatballs, meatball subs, meatball appetizers, you can split them in half and put them on pizza. You can also make the roasted tomato soup without the meatballs, pasta and ricotta and just serve it with some grilled cheese sandwiches! If you want it to be vegetarian, just use vegetable broth instead of beef broth.
I use whole fat ricotta, as I prefer the rich flavor, its nice and creamy. And it doesn’t get as grainy once it mixes into the soup – which part skim ricotta tends to do. I use broken lasagna noodles in this for the full effect of “Lasagna Meatballs Soup”. But you could really use any short pasta. Just be aware of cook time and when to add, so that they don’t turn to mush.
When it comes to making homemade meatballs – you need 2 very important kitchen tools. A One Ounce Food Scoop – which is fairly small, but perfect for meatballs in soup. This is needed to make sure that they are all basically the same size. Alternatively you could weigh them out at one ounce each with a kitchen scale, but the scoop goes faster, in my opinion. The next is a baking sheet WITH a baking rack – which really you should be using for most things you put in the oven. The baking rack allows for even circulation of the hot air, so that they cook all the way around the same.
I served this with some sourdough garlic bread. Just spray with oil and sprinkle with basil and garlic powder. Into a 425degF oven for 12-15 minutes. It will have great flavor and be just crunchy enough to dip into the soup and enjoy!
Now Let’s Get Cookin’!
Lasagna Meatball Soup
Ingredients
- 1 lb Lasagna Noodles broken
- 8 oz Ricotta Cheese
For the Roasted Tomato Soup
- 2 Yellow Onions quartered
- 1 head Garlic top removed
- 3 tbsp Olive Oil
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
- 6 Large Tomatoes quartered
- ¼ cup Honey
- ¼ cup Worcestershire Sauce
- 2 tbsp Cornstarch
- 6 cups Beef Broth
For the Meatballs
- 2 lb Ground Beef
- 1 cup Bread Crumbs
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tbsp Dried Minced Onion
- 1 tbsp Tomato Bouillon
- 1 tbsp Italian Seasoning
Instructions
- Preheat oven to 350degF.
- On a parchment paper lined baking sheet (preferably with tall sides), add whole garlic head, onions, and tomatoes. Drizzle with oil, then sprinkle with basil, oregano, salt and pepper. Place in oven and bake for 30 minutes.
- Add 4 cups of beef broth to a large stock pot over medium high heat. Bring just to a bubble and reduce to medium. Add broken pieces of lasagna.
- In a mixing bowl add meatball ingredients and thoroughly combine. Using a 1 ounce food scoop to portion out meat mixture. Use you hands to roll each into a ball and place on a cooking rack (spray with cooking oil) over a parchment paper covered sheet pan.
- Remove roasted tomatoes from the oven and transfer to a mixing bowl. Add honey, and Worcestershire sauce. Blitz until smooth. Then add remaining beef broth and cornstarch and blitz again until cornstarch is incorporated. Pour into beef broth/noodle mixture while stirring. Let continue to bubble while the meatballs bake.
- Place meatballs in oven and cook for 25 minutes.
- To serve, add 7-8 meatballs to each bowl. Ladle soup over top. Then add 3-4 spoonfuls of ricotta cheese to each bowl. Sprinkle with parsley, if desired.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Pinned!
This sounds SO good!