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–+ servings

Lasagna Soup with Meatballs

Prep Time: 45 minutes
Cook Time: 18 minutes
Servings: 64 Meatballs
It’s funny, as soon as the weather turns a little colder we start to craving totally different foods than when the weather is sunny and warm. Lasagna is one of those things that I would never make in the summer – it just seems way too heavy for warm weather, not to mention it warms up your house so much having the oven on. It could also be because of having to get in the old swimsuit thing too.
Traditional lasagna always seems to take me so much longer to put together than I ever remember. Especially the first couple of times I make it in the fall once the weather gets a little cooler. My goal with this recipe was to incorporate meatballs into a dish that reminded me of lasagna without all the layering work. That's where this recipe came from! Soup and meatballs go hand in hand and there's nothing better than turning lasagna into a soup to make the process quicker. I also serve this with fresh herbs and little dollops of ricotta cheese, it makes this feel more like lasagna than just a meatball soup in a tomato broth.
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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.