Keto Meatball Soup {Whole30 & Paleo}

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This keto meatball soup is easy to prepare, hearty, and loaded with fresh veggies and flavor. Best of all, the meatballs can be made ahead of time and it freezes nicely. 

Keto Meatball Soup {#Paleo #Keto #Whole30 #LowCarb #GlutenFree #Whole30}

Since it’s getting warmer outside I know most people are getting out of the mood for soup but I promise, this soup is good no matter what the weather!

It’s easy to prepare, hearty, and loaded with fresh veggies and flavor.  And if you’re short on time, the keto meatballs can be made ahead of time or even frozen.

Here are the steps:

mixing ingredients in food procesorStart with the meatballs. For the meatballs, I’ve added some sneaky veggies. I add an onion, 2 handfuls of spinach, and 3 cloves of garlic to a food processor and process until everything is in very small pieces.

Meatball Soup - Meatballs in baking pan

Then I add the spinach/onion mixture to a large bowl along with 2 lbs. beef, sea salt, pepper, Italian seasonings, and parsley and mix everything together. Then I roll the mixture into meatballs and bake at 350 degrees for 35-45 minutes. The meatballs are also great on their own, as a snack, in lunchboxes, or with lots of dishes!!!

While the meatballs are cooking, I make the soup. I’m sorry to say that I didn’t get any good pictures of the soup but I’ll still give you the rundown 🙂

For the soup I saute carrots, onion, celery, and garlic in a heavy-bottomed pot. Then I add basil, oregano, thyme, tomato paste, a bay leaf, chopped zucchini, diced tomatoes, and chicken broth. I let that simmer about 20 minutes to infuse all that yummy flavor.

When it’s done simmering I add some balsamic vinegar for nice depth of flavor, salt, pepper, and the meatballs. Then it’s ready to eat!!! And whatever is leftover (if there is any) can be stored in the fridge or it also freezes nicely.

Pin keto meatball soup for later:

Keto Meatball Soup {#Paleo #Keto #Whole30 #LowCarb #GlutenFree}*Looking for more Keto-friendly recipes? Check out my Pepperoni Pizza Casserole, Keto Cornbread & Stuffing, or Healthful Pursuit’s Keto Chicken Enchilada Zucchini Boats!

Or if you’re looking for Keto desserts check out my No-Bake Brownie Bites and Keto Pumpkin Bread 🙂

5 from 7 votes
Print Recipe

Paleo & Keto Meatball Soup

This keto meatball soup is easy to prepare, hearty, and loaded with fresh veggies and flavor. Best of all, the meatballs can be made ahead of time and it freezes nicely. 

Course gluten free, keto, Main Course, paleo, whole30
Cuisine American
Keyword keto dinner, keto meatball soup, keto meatballs, keto soup, meatball soup, paleo dinner, paleo meatballs, paleo soup
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 323 kcal
Author Cassidy

Ingredients

Meatballs:

  • 2 Lb. Ground Beef
  • 2 Handfuls Fresh Spinach
  • 1 Small Onion
  • 3 Cloves Garlic
  • 3/4 tsp. Sea Salt
  • 1/4 tsp. Ground Pepper
  • 2 tsp. Italian Seasonings
  • 2 Tbsp. Parsley

Soup:

  • 1 Tbsp. Coconut Oil or oil of choice
  • 1 Small Onion diced
  • 2 Cloves Garlic minced
  • 1 Medium Carrot Peeled and Diced
  • 1 Stalk of Celery Chopped
  • 2 tsp. Dried Basil
  • 1 tsp. Oregano
  • 3/4 tsp. Thyme
  • 1 32 oz. Can of Diced Tomatoes
  • 3 Tbsp. Tomato Paste
  • 1 Bay Leaf
  • 32- oz. Low Sodium Beef or Chicken Broth
  • 1 Medium Zucchini - Chopped into Halves or Quarters
  • 1 tsp. Balsamic Vinegar
  • Salt to taste (at least 1/2 tsp.)
  • Pepper to taste (at least 1/4 tsp.)

Instructions

For the meatballs:

  1. Preheat oven to 350 degrees and line a 9x11 inch baking dish with parchment paper.
  2. In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, and Parsley. Mix well.
  3. Roll into meatballs and place into prepared baking dish.
  4. Bake for 35-45 minutes, or until cooked through.

For the soup:

  1. Add the oil to large heavy-bottomed pot or dutch oven and heat over medium heat.
  2. Add the onion, garlic, carrot, and celery. Saute until veggies are slightly soft, around 4 minutes.
  3. Add the basil, oregano, and thyme. Cook for 1 minute.
  4. Add the diced tomatoes, tomato paste, bay leaf, chicken or beef broth, and zucchini.
  5. Bring to boil, then reduce heat and simmer 20-25 minutes.
  6. Add salt, pepper, and balsamic vinegar. Taste soup, if it tastes flat, it needs more salt.
  7. Add the meatballs to the soup and serve!

Recipe Notes

To make this lower-carb, omit the carrot, zucchini, and reduce the onion to 1/2. This will make one serving have 7 net carbs.

Nutrition Facts
Paleo & Keto Meatball Soup
Amount Per Serving
Calories 323 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 77mg 26%
Sodium 689mg 29%
Potassium 1059mg 30%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 25g 50%
Vitamin A 39.3%
Vitamin C 30.7%
Calcium 13.8%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.

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Posted May 7, 2018 by Cassidy in Egg Free, Keto, Nut Free, Paleo, Soups, Whats For Dinner?, Whole30 / 37 Comments

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37 responses to “Keto Meatball Soup {Whole30 & Paleo}”

    • Cassidy

      Hi Patricia, I thought I had answered your question when you very first posted it but now I don’t see it, I’m SO sorry!!! This makes between 35 -40 meatballs depending on how large you make them 🙂

      -Cassidy

      Reply
  5. Stacie T

    Looks yummy. I tend to overcook meat, so I was wondering how large the meatballs are. I can’t tell from the photo of the soup. Are they 1-2″ across or minis that are 1/2-1″? It will make a big difference in cook time.

    Thanks so much!

    Reply
  6. Nicole

    I made this tonight for dinner and it’s AMAZING! I made the meatballs smaller but everything else the same. So good. Thank you

    Reply
    • Cassidy

      Yeah, I feel great feeding this to my family because it’s so packed full of veggies and I always have leftovers for the week or to freeze for later 🙂

      Reply
  8. Carol

    I really liked this soup. I added just a little more seasoning to the broth, including red pepper flakes, because I like spice. The balsamic vinegar added just a tiny touch of sweetness. I’ll definitely be making it again, and passed the recipe on to my daughter to try. My grandson is allergic to egg and dairy, so this is perfect!

    Reply
    • Cassidy

      Thanks so much Carol, I’m happy you liked it!!! We don’t like much spice so none of my recipes are very spicy – I’m glad you added some red pepper flakes to make it turn out more spicy like you like it!
      -Cassidy

      Reply
  9. April C.

    This is amazing! Even my picky hubby was asking when I’m making it again after it was gone (in one day I might add 😉 )

    Reply
  10. marie b.

    This looks amazing! I make quite a lot of soup during the fall & winter months. Ok, here’s a silly question, to save time, could you thaw a package of frozen meatballs and use them??

    Reply
    • Cassidy

      Hi Marie B, That’s not a silly question at all! I don’t see why you couldn’t use frozen meatballs, but without trying it I can’t say for sure. I just usually prefer to make my own so I can control the ingredients 🙂

      Reply
  12. Diana

    My granddaughter won’t eat veggies so I used this recipe to trick and…WIN for MiMi!! I used pork and added carrots to the meatballs and then added cabbage to the soup part for my daughter and me! So Yum!!
    Thanks so much!

    Reply
  14. Victoria

    I used ground turkey instead of ground beef and it was still yummy. I already made more meatballs ready to freeze so I can quickly make it again. Thank you so much for this recipe!

    Reply
    • Cassidy

      Hi Debi! If you make 40 meatballs each meatball would have 50 calories, 4g protein, 3g fat, and no carbs or fiber 🙂 Hope this helps!!!

      -Cassidy

      Reply

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