Name: Meatball Soup with Cheesy Bread Crusts
Prep time: 15 min
Cook time: PT-490274H17M16S
Total time: PT-490274H17M16S
Cuisine: Comfort Food / Fusion
Ingredients: For the soup:; 500g ground beef (or beef and pork mix); 1/4 cup breadcrumbs; 2 tbsp grated Parmesan (optional); 1 egg; 1 onion, finely chopped; 2 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, diced; 1 can (400g) diced tomatoes; 4 cups beef or chicken broth; 1/2 cup small pasta (e.g., ditalini) or rice (optional); 1 tsp dried oregano; 1/2 tsp dried thyme; Salt and pepper to taste; For the cheesy bread crusts:; 1 loaf crusty bread (cut into crusts or thick slices); 2 tbsp butter or olive oil; 1 garlic clove, minced (or 1/2 tsp garlic powder); 1 cup shredded cheese (cheddar, mozzarella or a blend); 1 tbsp chopped fresh parsley (optional)

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Why You’ll Love This Recipe

Classic meatball soup flavours—savoury meatballs, aromatic vegetables, rich broth—elevated by the indulgence of cheesy bread crusts on top.
The contrast of soft, warm soup and crisp, cheese-topped bread crusts adds texture and fun.
One-pot with a simple bread topping makes this both easy and impressive—perfect for a warming dinner.
Customisable: swap the bread type, cheese variety or vegetables to suit your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soup:

Ground beef (or a mix of beef & pork)
Breadcrumbs (for the meatballs)
Grated Parmesan (optional, for the meatballs)
Egg (to bind the meatballs)
Onion (finely chopped)
Garlic (minced)
Carrots (sliced)
Celery (diced)
Diced tomatoes (canned)
Beef or chicken broth
Pasta (small shape) or rice (optional)
Dried herbs (oregano, thyme)
Salt & pepper

For the cheesy bread crusts:

A loaf of crusty bread (cut into crusts or thick slices)
Butter or olive oil (for brushing)
Garlic (minced or garlic powder)
Shredded cheese (cheddar, mozzarella or a blend)
Optional: chopped fresh parsley or herbs

Directions

Prepare the meatballs: In a bowl combine ground beef, breadcrumbs, grated Parmesan (if using), egg, salt, pepper and a bit of chopped parsley. Form into small-to-medium sized meatballs and set aside.
In a large soup pot, heat a little olive oil over medium heat. Add chopped onion, minced garlic, carrots and celery. Sauté until the vegetables begin to soften.
Add the diced tomatoes, broth, dried herbs, salt and pepper. Bring the mixture to a gentle simmer.
Carefully add the meatballs into the simmering soup. Cook for about 10–15 minutes until meatballs are cooked through and the broth is fragrant and flavorful.
If you’re using pasta or rice, add it now and cook until tender (following the type’s cooking time) so it becomes part of the soup.
Prepare the cheesy bread crusts: Pre-heat your oven (or oven grill/gratin setting) to around 200 °C (≈400 °F). Arrange the bread crusts or thick slices on a baking tray. Brush generously with butter or olive oil, sprinkle/brush with garlic and chopped herbs (if using), then top each piece with shredded cheese. Bake until the cheese is melted, bubbling and the bread edges are crisp and golden.
To serve: Ladle the hot meatball soup into bowls. Place one or two of the cheesy bread crusts on top (or on the side) so that they stay crisp, and allow guests to dip or let the crusts soften slightly in the soup for a melding of textures. Garnish with fresh chopped parsley if desired.

Servings and timing

Makes approximately 4-6 servings.
Preparation time: ~15 minutes (including meatball mix and vegetables).
Cooking time: ~25-30 minutes (soup + meatballs + pasta/rice).
Cheesy bread crusts: ~8–10 minutes baking time.
Total time: ~35–40 minutes.

Variations

Use turkey or chicken mince for the meatballs to lighten the dish.
Skip the pasta/rice for a lower-carb option and bulk up with extra vegetables like zucchini or spinach.
Swap the bread crusts for ciabatta or baguette slices and use smoked cheese or pepper-jack for added flavour.
Make a creamier version by stirring in a little cream or sour cream to the soup near the end.
For a vegetarian version, replace meatballs with vegetarian “meatballs” or lentil-based balls and use vegetable broth.
Spice it up by adding red pepper flakes or chopped jalapeños to the soup or garlic bread topping.

Storage/Reheating

To store: Let the soup cool slightly, then transfer to an airtight container. Refrigerate for up to 3 days. Store the cheesy bread crusts separately so they stay crisp.
To reheat: Gently warm the soup in a saucepan over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water. Reheat the bread crusts in the oven for 3–5 minutes to refresh crispness.
Note: The bread crusts will lose crispness if stored in the soup — best to add fresh or re-toast before serving leftovers.

FAQs

1. Can I make the meatballs ahead of time?

Yes — you can prepare and shape the meatballs ahead and refrigerate for a few hours. Then add into the simmering soup when you’re ready to cook.

2. My bread crusts got soggy in the soup — how can I avoid that?

Serve the bread crusts on top of or beside the soup rather than submerged. If you prefer them softened, dip them just before eating. Baking them right before serving also helps maintain crispness.

3. What kind of bread is best for the crusts?

A crusty bread—like a rustic country loaf, baguette or ciabatta—works best because the structure holds the cheese and remains more crisp when baked.

4. Can I skip the pasta/rice in the soup?

Absolutely — the pasta or rice are optional. If skipped, use extra vegetables or beans to make the soup more filling.

5. How do I ensure the meatballs stay tender in the soup?

Don’t overcrowd the pot when simmering, and keep the heat at a gentle simmer to avoid overcooking. You could also brown the meatballs briefly before adding them for extra flavour.

6. Can I freeze this soup?

Yes — you can freeze the soup (without bread crusts) for up to 2–3 months. Thaw overnight in the fridge and reheat. Bake fresh bread crusts when ready to serve.

7. How much cheese should I put on the bread crusts?

Use enough to generously cover each piece—enough so the cheese melts and bubbles nicely. You can adjust to taste; more cheese means richer topping.

8. Can I use shredded pre-packaged cheese?

Yes, but freshly shredded cheese generally melts better and has less anti-caking agent. Choose a melting cheese like cheddar, mozzarella or a blend.

9. My soup is too thin — how can I thicken it?

Simmer uncovered a little longer to reduce the broth, or whisk a teaspoon of flour or cornstarch with a little cold broth and stir in until it thickens slightly.

10. What should I serve with this?

Since the bread crusts accompany it, you may just need a side salad or steamed vegetables for freshness. A light crisp salad helps balance the richness.

Conclusion

Meatball Soup with Cheesy Bread Crusts brings together comfort, flavour and texture in a single dish: juicy meatballs in a hearty soup topped with crisp, melted-cheese-topped bread. It’s perfect when you want something warm, satisfying and share-worthy. Try it on a cool evening, tailor the toppings or cheese to your liking, and enjoy every comforting spoonful.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I make the meatballs ahead of time?

2. My bread crusts got soggy in the soup — how can I avoid that?

3. What kind of bread is best for the crusts?

4. Can I skip the pasta/rice in the soup?

5. How do I ensure the meatballs stay tender in the soup?

6. Can I freeze this soup?

7. How much cheese should I put on the bread crusts?

8. Can I use shredded pre-packaged cheese?

9. My soup is too thin — how can I thicken it?

10. What should I serve with this?

Conclusion

Meatball Soup with Cheesy Bread Crusts

Ingredients

Instructions

Notes

Nutrition