French Onion Soup Pasta with Mini Meatballs
It’s officially fall, so you know what that means.. lots of cozy meals coming your way. This recipe is so saucy, cheesy, and filling - making it perfect for a fall comfort food dish!
I think we all can agree that French onion soup is in everyone’s top 5 soup list. As we all know - soups for fall are a staple, but I created this recipe when I was craving something a little more indulgent and hardy. That’s when I had this gorgeous idea for French onion soup pasta! It is so creamy, decident, and flavorful - not to mention took less than an hour on the stove. Since I had my first baby, I’m all for the quick meal ideas. This recipe is great since it’s simmering on the stove for a good bit of the cooking time.
I’m also trying to hit my protein goal every day, so I added some meatballs - but if you’re vegetarian, go ahead and skip this step! I promise - it’s just as good without them! Hope you love it as much as my family did!
Here are all the Ingredients for this French Onion Soup Pasta:
Produce - White Onion
Seasonings - Salt, Pepper, Garlic Powder, Onion Powder
Pantry - Pasta, Worcestershire, White Wine, Beef Bone Broth, Breadcrumbs, Olive Oil
Dairy - Butter, Half & Half, Gruyere, Milk
Protein - Ground Turkey, Egg
Herbs - Thyme
Looking for some side dishes? No problem!
French Onion Soup & Mini Meatballs Pasta
Ingredients
- 1 lb pasta (I used mezzi rigatoni)
- 4 cups white onion, sliced
- 4 tbsp (1/2 stick) butter
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup white wine
- 5 cups beef bone broth
- 1 tbsp Worcestershire
- 4 sprigs thyme
- 3/4 cup half and half
- 1 cup gruyere
- Mini Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
Instructions
- Make the mini meatballs by first combining half the breads crumbs with the milk and letting them sit for 5 minutes. You can slice the onions in the meantime.
- Combine the soaked breadcrumbs with the turkey meat, the rest of the breadcrumbs, salt, pepper, onion powder, garlic powder, thyme and the egg. Form 1” meatballs. Heat the olive oil in the Dutch oven and add the meatballs. Brown on both sides and then remove from the pot.
- Lower the heat. Melt the butter in the pot and add the onions. Stir occasionally and cook for 20 minutes until browned and caramelized. Season with salt and pepper.
- Add the white wine and cook until evaporated then add in the pasta, thyme, Worcestershire, and beef bone broth. Bring the pot to a simmer and then add in the meatballs. Cover and simmer for about 15 minutes until the pasta is cooked through.
- Stir in the half & half and cook for another couple minutes. I like to transfer mine to a shallower baking dish but you can keep it in the same pot if you like.
- Add the shredded cheese on top and broil for 5 minutes until cheese is bubbly.
- Serve with fresh thyme and some cheesy crostinis on the side to dip!
If you love this…
