Lasagna Soup with Meatballs
Lasagna is a great staple in so many homes and I also love when those comfort foods are also soups! I also love when I can add meatballs to anything so here it is!
Lasagna Soup with Meatballs
Ingredients
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground sausage
- 1 cup plain breadcrumbs
- 2 eggs
- 1/4 cup fresh parsley chopped well
- 1/4 cup shredded parmesan cheese
- salt & pepper to taste
Lasagna Soup Ingredients
- 2 8 ozpackages baby bella mushrooms
- 1 small onion minced
- 4 small garlic cloves minced
- 3 tbs butter
- 1/3 cup dry sherry optional
- 2 cups chicken broth
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cans diced tomatoes
- 10 lasagna noodles broken into bite sized pieces
Serving Suggestions
- Ricotta cheese
- Fresh Parsley
- Parmesan cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Dice the 8 oz package of mushrooms into cubes. In a sauté pan melt the butter on high and add the mushrooms and onions to sauté until they are well cooked. I fry the mushrooms and onions on high stirring often to prevent burning for about 15 mins. Add the garlic and cook for 2-4 minutes until fragrant.
- Once the mushrooms, onions and garlic are cooked you can deglaze the pan with the sherry. Be careful doing this because you might accidentally flambé – you can remove your pan from the heat source to add this and stir until some of the alcohol has burned off and then return the pan to the heat. Once the alcohol is cooked off you can set the mushrooms aside.
- In a bowl combine ground meat, breadcrumbs, eggs, fresh parsley and parmesan cheese and season to taste with salt and pepper.
- You can also get a pot of water on to start to boil for the lasagna noodles. These will need to be precooked for 8 minutes before you add them to the soup.
- Roll out your meatballs into bite sized portions – mine were about 3/4 of an inch. Once you’ve finished rolling your balls, place your meatballs on a greased baking sheet. Bake for 22 minutes.
- While you are cooking your balls you can add the chicken broth, dried parsley, dried basil, dried rosemary, dried thyme and diced tomatoes to the same pan that you cooked the mushrooms in.
- Add your broken lasagna noodles to the boiling water and cook until they are el dente.
- Let the soup base simmer while the meatballs are cooking. Once the meatballs are done you can drain them on some paper towels and then add them to the soup base.
- Once the lasagna noodles are finished you can drain those and add them to the soup. Let the soup simmer until the noodles are soft – this can be about 10 minutes depending on how you like your noodles.
- You can serve this lovely soup with some fresh parsley and parmesan cheese on the top and with some nice dollaps of ricotta cheese.
I love this particular recipe for soups. The combination of the sausage and beef really holdup well to simmering in broth as your soup cooks. It also has the nice brightness that the fresh parsley brings to the meatballs and the color is beautiful as well. The parmesan cheese in the meatball itself gives these little balls a hint of nuttiness and some good salt.
The ingredients for this particular meatball is one that I use in a lot of soups since it goes with so many amazing recipes and it’s always fun to find little balls in your soup. It makes some classic soup recipes feel a little heartier.
This recipe is really fun because it takes a pound of meat and makes it go a long way. Since the meatballs are little mini meatballs because they are so much easier to eat in a soup with a spoon it looks like you could feed a village with this simple recipe. It is a really nice meatball recipe for any Italian dish.
Since these meatballs are smaller they are going to take a little longer to roll up and get in the oven – just something to keep in mind before starting this recipe. The good news is that since they are smaller they do cook quicker, which will save some time too.
I’m really a fan of simple soups or sauces that you can throw together on a busy night with the things that you have in your pantry. A lot of times I have homemade chicken broth in the freezer – I really love making my own broths. There are many Sunday’s at my house that if you would stop by I would have a large pot of meat, bones, vegetables and aromatics simmering on the stove.
The nice thing about this particular recipe is that if you don’t have time to make your own broth or you just have some chicken bouillan and canned tomatoes laying around, this recipe is pretty simple to throw together. You can always omit the mushrooms too and the dried spices make this even easier to throw in a pot and let simmer till your noodles and meatballs are done.
The longer you allow the broth to simmer the more flavorful it will be so keep that in mind when you are making this dish. If you have time to let it sit on the stove and come together that’s great.
I make this recipe for weeknight meals to replace making a lasagna. I don’t know what it is but it seems like lasagna takes so much time to put together. It might be because my lasagna takes a lot of steps to get it all together. I like to put steamed spinach in my cheese mixture – which adds an extra step to my process. I also like to add sautéed mushrooms to my cheese with is another step. For me this soup recipe seems to be a little easier and less time consuming that making an entire lasagna. This soup has all of the great flavors and comforting qualities of a full lasagna and it seems to be a little lighter too. It’s a great recipe to replace one of our favorite comfort foods.
I have been really obsessed with making soups lately – on top of making meatballs, so I’ve been trying to come up with creative ways to incorporate some of my favorite meatball recipes into soups. Part of this recipe was inspired by my husband and the fact that I love to stock our pantry with various canned goods. I love to cook and there are times that I like to try different things so having some of those staple canned good around the house is always helpful.
The base for this soup was inspired by a really quick spaghetti sauce recipe that we use when we’re in the mood for pasta but we don’t have any store bought sauce on hand. I actually prefer my quick and simple spaghetti sauce recipe to anything store bought. It’s a lot cleaner – less sodium than the store bought stuff. It makes a great soup base for this recipe too if you thin it out with some chicken stock.
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