Meatball "Sub" Soup

It's never too warm for soup in my book and I've got a fantastic comfort dish for you! I've been craving meatball soup for weeks now and I finally made the time to test out a recipe that I had been rolling around in my head. This recipe has a few variations that you all can try out. Can I just say this soup reminds me of biting into a delicious meatball sub. And you can't have a meatball sub without the bread! Try my hearty, crusty bread, to soak in all those saucy juices. Can someone say, Yum! 

Meatballs: 

16 oz Ground Chicken (turkey, pork, or beef will also work great ) 

16 oz Johnsonville Hot Sausage  

1 Bunch Rosemary, Chopped 

2 T Parsley, dried or (1 small bunch fresh parsley, chopped) 

2 t Thyme, dried or (1 small bunch fresh thyme, chopped) 

3 Cloves Garlic, minced 

1 small Onion, small dice 

Half Stalk Celery, finely chopped 

1 Egg 

1 T Milk 

1 t Coriander, pre-ground or freshly ground 

1 C Oats, grounded or (Bread Crumbs) 

1 C Shredded Mozzarella Cheese 

1 C Shredded Monterey Jack Cheese, try (romano, asiago, or parmesan instead or in addition, gives a great flavor) 

S & P to taste 

Directions: 

Combined all ingredients into a medium sized bowl and mix together well. The mixture should feel fairly wet/sticky, this is normal and will result in juicy meatballs. Shape mixture into 1 ounce sized balls and place on a lined, greased pan. Cook in 350 degree oven for 15 minutes, flipping the meatballs over halfway in. When meatballs are finished par-cooking and browning, take out of oven and set aside. 

Base (Soup): 

Fresh Sage and stems 

Rosemary Stems 

1 Onion, chopped 

1 Charred Green Bell Pepper, chopped 

4 Cloves Garlic, minced 

1/4 C White Wine 

1 can (14.5 oz) Diced Tomatoes 
6 C Water or Stock (vegetable, chicken or beef stock can be used)

3/4 C Ketchup 

1 T Dijon Mustard 

1 T Basil 

3 T Onion Powder 

3 T Garlic Powder 

Dash Red Pepper                                            

Directions: 

In oven on broil or atop a gas stove, char your green bell pepper. In a large pot, caramelize onions in a little oil. Once onions are slightly browned add in your garlic. Cook for a minute stirring constantly. Next, add the white wine to deglaze the pan.Once pan is deglazed, add the remainder of the ingredients into the large pot. Try to have your base cooking while your meatballs are, so that all flavors meld well. Lastly, add your par-cooked meatballs. Cover and cook meatball soup over low-heat for twenty minutes. When twenty-minutes is up, you are ready to serve your delicious Meatball "Sub" Soup! 

Crusty Bread: 

1 C Starter Dough (Equal parts flour and water that has sat and fermented for preferably days) 

1/2 C Warm water, (90 to 110 degrees F) 

1/2 C Molasses 

1/4 C Oil 

1 1/2 t Salt 

1 t Yeast 

3 C AP Flour 

Directions:

Combine all ingredients in bowl and mix together until it forms a ragged ball. Transfer dough onto a floured surface and knead the dough for 2 to 5 minutes or until the dough is elastic. Place dough in an oiled bowl and cover to rise in a warm area. Allow your dough to rise for 1 to 3 hours. When dough has risen, gently deflate and form into a loaf or round. Place dough onto an oiled tray into a preheated 375 degree oven. For the excellent crunchy crust, place a baking dish with ice into the bottom of your oven. As your ice melts it will create a steaming effect. Cook bread for 25 to 35 minutes or into a stick comes out clean.