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Meatball Parm Soup with a Garlic Knot Topper
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5 from 1 vote

Meatball Parm Soup with Garlic Knot Topper

A rich meatball soup with lots of parmesan cheese and escarole, and tender buttery garlic knots baked right on top.
Prep Time20 minutes
Cook Time45 minutes
Dough Making2 hours
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Mash-Up, Soup
Servings: 4 people
Calories: 851kcal

Ingredients

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 garlic grated
  • 6 oz tomato paste
  • 6 cups 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

Start the knots

  • 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.

Make the meatballs

  • 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.

Start the soup

  • 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 stock and stir until the paste is dissolved in the broth. Add in the meatballs and stir to combine. Bring to a simmer and turn to low. Add in the escarole, oregano, and parm, cover, and simmer until ready to use.

Finish the knots

  • 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

Put it together

  • 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.
  • If you have extra knots, just bake them separately. Bonus knots!
  • Bake at 400 for about 12 minutes until the knots are cooked through and lightly browned on top. Serve.

Nutrition

Calories: 851kcal | Carbohydrates: 85g | Protein: 50g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1997mg | Potassium: 1694mg | Fiber: 9g | Sugar: 13g | Vitamin A: 3965IU | Vitamin C: 25mg | Calcium: 329mg | Iron: 9mg