Meatball Sub Soup - PCOS-Friendly Recipe

Servings: 4

Lunch

This Meatball Sub Soup is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Lindsay Funston All the flavors of the sandwich mashed into one gloriously cheesy soup.

Ingredients

1 lb. ground beef
1/2 c. Italian bread crumbs
2 cloves garlic, minced
1/4 c. fresh Italian parsley, chopped
1 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper

Instructions

Make the meatballs: Preheat oven to 350 degrees F and line two baking sheet with parchment paper. Make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper. Roll into meatballs and transfer to one prepared baking sheet. Bake until browned and cooked through, 15 minutes. Heat broiler.
Make the soup: In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add tomatoes, chicken broth, and milk and stir until combined. Add the meatballs and bring to a simmer, then add half the mozzarella and Parmesan. Season with oregano, salt, and pepper.
Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.

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Frequently Asked Questions

Is Meatball Sub Soup good for PCOS?

Yes, this Meatball Sub Soup recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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