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Keto Meatball Soup

Easy Keto Meatball Soup Recipe

Keto Meatball Soup is a low-carb soup made with seasonedmeatballs simmered in broth. The recipe uses keto-friendly binders like almondflour instead of breadcrumbs. It skips pasta and starchy fillers, so it staysketo. Many versions add leafy greens or low-carb veggies, but the base staysthe same: broth + meatballs + herbs + cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For themeatballs
  • 1 1/2 pounds ground beef 80/20 works great
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup almond flour keto breadcrumb swap
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped parsley fresh or dried
For the soup
  • 1 tablespoon olive oil
  • 1/2 medium onion diced
  • 2 celery ribs sliced
  • 6 cups chicken broth or beef broth for deeper flavor
  • 1 14.5-ounce can diced tomatoes, no sugar added
  • 1 medium zucchini diced or sliced into half-moons
  • 3 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • Salt and pepper to taste

Equipment

  • Large Soup Pot or Dutch Oven
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Cutting board
  • Chef’s knife
  • Garlic press
  • Box grater or microplane
  • Cookie Scoop or Tablespoon
  • Wooden Spoon or Silicone Spatula
  • Tongs or Slotted Spoon
  • Instant-read thermometer

Method
 

  1. Mix the meatballs. Add beef, egg, Parmesan, almond flour, garlic, Italian seasoning, salt, pepper, and parsley to a bowl. Mix until just combined.
  2. Shape the meatballs. Use a tablespoon or scoop. Make about 20 to 24 small meatballs. Small ones cook fast and stay tender.
  3. Sauté the base. Heat olive oil in a large pot over medium heat. Add onion and celery. Cook 3 to 4 minutes until soft and fragrant.
  4. Build the broth. Add broth, diced tomatoes, oregano, and red pepper flakes. Stir and bring to a gentle boil.
  5. Cook the meatballs. Drop meatballs into the simmering broth. Keep the heat at a gentle simmer. Cook 10 to 12 minutes.
  6. Add zucchini. Stir in zucchini and cook 5 minutes.
  7. Finish with spinach. Add spinach and stir 1 minute until it wilts. Taste and adjust salt and pepper.
  8. Serve hot. Ladle into bowls and top with Parmesan and herbs.

Notes

this Keto Meatball Soup for my family on a cold night, tested the simmer time twice, and served it with Parmesan for perfect comfort.