I recently ate chicken and dumplings and was inspired to cook a different type of bread on top of soup. I thought about it a bit, and decided that garlic knots would be great as the topper. But what soup? At first I was leaning towards Italian wedding, but I decided to add some tomato paste to give it a red sauce vibe that would really match with the knots. The meatballs were actually really helpful to hold the knots at the surface of the soup as it cooked, and the steam from the soup helped them rise and get tender and airy as they cooked. I loved this soup, it came out way better than I expected, and who doesn’t love to have 3 garlic knots with dinner?
Mini meatballs ready for the broiler.
I broiled them only on one side, then added the contents of the pan to the soup. In the pot already was olive oil, onion, garlic, and tomato paste.
Then I added the stock, escarole, and lots of parmesan.
After the first rise, roll the dough out into little logs and brush them with the garlic butter.
Then tie them into knots and brush with more butter.
I let them rise like this for about 15 minutes.
Put the soup into the baking dishes so that the liquid is just at the top of the meatballs.
Add the knots and allow them to rise over the hot soup for another 15 minutes.
After they come out of the oven they are puffy, golden brown, and delicious. I brushed them one more time with the garlic butter but hey that’s just me.
The large amount of parmesan cheese in this soup really made it amazing. Being able to use your spoon to break into the bread and eat it as one bite with a meatball was the real game changer.
Meatball Parm Soup with Garlic Knot Topper
- 2 teaspoons active dry yeast most of a packet
- 3/4 cups warm water
- 2 cups ap flour plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 pound ground beef
- 1/2 pound ground turkey
- 2 cloves garlic
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup grated parmesan
- salt and pepper
- olive oil
- 1/2 a medium yellow onion diced
- 2 cloves clove garlic grated minced
- 6 oz tomato paste
- 1 quart chicken stock
- 1 head escarole chopped
- 1/2 cup grated parmesan
- 2 teaspoons dried oregano
- 4 tablespoons butter melted
- 2 cloves garlic grated
- 1 teaspoon italian seasoning
- salt and pepper
- Stir the yeast into the warm water and allow it to sit a few minutes. Stir the flour, salt, and sugar together.
- Stir the water into the flour mixture and pour the contents out onto a floured surface. Knead the dough for 15 minutes until smooth and elastic. Put into a bowl and coat with olive oil. Cover and set in a warm place for about 2 hours.
- Mix the meatball ingredients in a large bowl until combined. Form mini meatballs and line them up on a rimmed baking sheet. Broil on high for about 8 minutes to brown on the tops. Remove from oven.
- Cook the onion in the oil in a soup pot over medium heat for about 5 minutes to soften. Add in the garlic and cook 1 minute. Add in the tomato paste and cook 2 minutes. Add in the meatballs and stir to combine.
- Add in the stock and stir until the paste is dissolved in the broth. Bring to a simmer and turn to low. Add in the escarole, oregano, and parm, cover, and simmer until ready to use.
- Mix the knot topping ingredients together in a bowl. Knead the dough slightly to release the air bubbles. Split the dough into 14-16 equal balls. Roll them out into thin logs.
- Brush the logs with the butter mixture and tie them into knots. Brush with more mixture. Set aside covered in a warm place for about 15 minutes.
- Preheat oven to 400
- Ladle the soup into shallow oven safe soup bowls. Put enough soup so it just comes to the top of a single layer of meatballs.
- Put as many of the knots as you can fit on top of the soup. The meatballs will support them so they don't sink. I fit 3 on top of each of my individual soup bowls. Put the bowls on a baking sheet and allow to rest another 15 minutes.
- Bake at 400 for about 12 minutes until the knots are cooked through and lightly browned on top. Serve.