Soup Or Salad & Meatball Sandwich Recipe

Make breadcrumbs soak

In a small bowl combine the plain breadcrumbs and whole milk. Let sit 5 minutes until the milk is absorbed and the mixture is mushy.

Combine meatball mixture

In a large bowl add the ground meat, soaked breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Shape the mixture into 12 meatballs about 1 1/4 to 1 1/2 inches in diameter. For sandwiches, you can make slightly larger (8–10) if preferred; adjust cooking time slightly if so.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides for about 6–8 minutes total. They do not need to be fully cooked through at this stage—just nicely browned.

Simmer in marinara

Reduce heat to medium-low, pour in 2 cups marinara sauce and gently tuck browned meatballs into the sauce. Cover and simmer for 12–15 minutes until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. Stir gently once or twice to coat with sauce.

Prepare rolls

While meatballs simmer, split sandwich rolls. Optionally spread butter on the cut sides and toast them in a hot pan or under a broiler until golden, about 1–2 minutes per side.

Assemble sandwiches

Use tongs or a slotted spoon to transfer 3 meatballs (or desired amount) into each roll along with a generous spoonful of marinara. Top each sandwich with a slice of provolone or mozzarella, then place briefly under a broiler or in a hot oven (375°F / 190°C) for 2–4 minutes until cheese melts and bubbles.

Finish and serve

Garnish with chopped basil or parsley and a sprinkle of grated Parmesan. Serve immediately alongside the chosen soup or salad.

Make dressing

In a small bowl or jar combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Assemble salad

In a large bowl place 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Toss with the dressing to coat evenly.

Finish salad

Top with 1/2 cup croutons if using and 1/4 cup grated Parmesan. Serve chilled alongside the meatball sandwich.

Heat soup

If choosing soup instead of salad, heat 4 cups of orzo/lentil or your preferred ready-made soup in a saucepan over medium heat until simmering, about 6–8 minutes. Stir occasionally.

Finish soup

Ladle soup into bowls and garnish with 1/4 cup grated Parmesan. Serve hot with the meatball sandwich.