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. 

Even if you don’t think you’re a fan of soup, I promise you, this Keto Meatball Soup will change your mind!

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.

Keto Meatball Soup Instructions:

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.

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.

After that, I roll the mixture into meatballs and bake at 350 degrees for 35-45 minutes.

And remember, you don’t have to use the meatballs just for this soup recipe! They’re also great on their own, as a snack, in lunchboxes, or incorporated into lots of different recipes!

Keto Soup:

While the meatballs are cooking, make the soup.

For the soup, saute carrots, onion, celery, and garlic in a heavy-bottomed pot. Then add basil, oregano, thyme, tomato paste, a bay leaf, chopped zucchini, diced tomatoes, and chicken broth.

Allow to simmer about 20 minutes to infuse all that yummy flavor.

After it’s done simmering, add some balsamic vinegar for a nice depth of flavor, salt, pepper, and the meatballs. Then it’s ready to eat!!!

Any leftovers can be stored in the fridge for up to a week or frozen for up to 3 months.

Tips For Perfect Soup

• If you would like to reduce the carb count, omit the carrot, zucchini, and reduce the onion to 1/2. This will make each serving have 7 net carbs.
• Don’t skip the balsamic vinegar! The balsamic vinegar is my secret ingredient. It adds a depth of flavor and tart sweetness you don’t want to miss!
• The soup can be made ahead of time and frozen in individual containers to eat later.
• Leftovers can be stored in the fridge for one week or in the freezer for up to 3 months.

Looking for more Whole30 & Keto Dinner Recipes? Check out my Chicken Pot Pie Soup, Lasagna Soup, and Healthful Pursuit’s Chicken Enchilada Zucchini Boats

If you’ve tried the Meatball Soup or any other recipe on the blog please let me know in the comments below!

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Whole30, 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. 

4.89 from 18 votes

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Course: gluten free, keto, Main Course, paleo, whole30

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Servings: 8

Calories: 323kcal

Author: Cassidy Stauffer

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:

• Preheat oven to 350 degrees and line a 9x11 inch baking dish with parchment paper.
• 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.
• Roll into meatballs and place into prepared baking dish.
• Bake for 35-45 minutes, or until cooked through.

For the soup:

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

Video

Notes

• Each serving is about 2 ladles of soup - approximately 1 heaping cup.
• If you would like to reduce the carb count, omit the carrot, zucchini, and reduce the onion to 1/2. This will make each serving have 7 net carbs.
• Don't skip the balsamic vinegar! The balsamic vinegar is my secret ingredient. It adds a depth of flavor and tart sweetness you don't want to miss!
• The soup can be made ahead of time and frozen in individual containers to eat later.
• Leftovers can be stored in the fridge for up to one week or in the freezer for up to 3 months.

Calories: 323kcal | Carbohydrates: 12g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 689mg | Potassium: 1059mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1965IU | Vitamin C: 25.3mg | Calcium: 138mg | Iron: 5.9mg

Nutritional information is approximate and may vary.

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