Meatball Parm Soup with Garlic Knot Topper
February 10, 2021












Meatball Parm Soup with Garlic Knot Topper
- Dough
- 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
- Meatballs
- 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
- Soup
- 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
- Knot Topping
- 4 tablespoons Butter melted
- 2 cloves Garlic grated
- 1 teaspoon italian seasoning
- Salt and Pepper
Instructions
- 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.