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.
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
- 2 Tbsp Coconut Cream or Heavy Cream
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 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:
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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, parsley, and coconut cream or heavy cream. Mix well.
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Roll into meatballs and place into bottom of crock pot.
For the soup:
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Add the onion, garlic, carrot, and celery.
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Add the basil, oregano, and thyme.
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Add the diced tomatoes, tomato paste, bay leaf, beef broth, and zucchini.
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Add salt, pepper, and balsamic vinegar. Taste soup, if it tastes flat, it needs more salt.
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Cook on low for 6-7 hours or high 4-5 hours. Serve!
