Nothing beats a large bowl of soup on a cold day, and this keto meatball soup recipe is a perfect, comforting, and healthy option that fits into your low-carb lifestyle. This hearty soup is easy to prepare and loaded with fresh veggies and flavor. Whether you're following a ketogenic diet or simply looking for a delicious and nutritious meal, this keto meatball soup is sure to satisfy.
What is Keto Meatball Soup?
As the name suggests, it's a soup that contains meatballs simmered with other ingredients. For this Keto Meatball Soup, we use low-carb fresh veggies instead of additions like pasta or rice.
Why This Recipe Works
This keto meatball soup is a low-carb version of traditional meatball soup recipes. It's made without beans, pasta, or rice, and uses mini meatballs made from a combination of beef and pork. For extra flavor, add parmesan and butter.
The Secret to Juicy Meatballs
The best way to make meatballs is with your hands - don’t be scared to get messy! You want to mix the meatball ingredients thoroughly without fussing with it too much. Cooking raw meatballs directly in your soup makes them super soft and tender.
Ingredients for Keto Meatball Soup
Here's what you'll need to make this delicious soup:
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For the Meatballs:
- 2 lbs ground beef
- 1 lb ground pork or Italian sausage (mild or spicy)
- Eggs (large)
- Grated parmesan cheese
- Almond Flour
- Fresh spinach
- Small onion
- Garlic cloves
- Italian seasoning
- Sea salt
- Ground pepper
- Red pepper flakes (optional)
- Gelatin
- Coconut cream or heavy cream
For the Soup:
- Olive oil or avocado oil or coconut oil
- Butter
- Onion (diced)
- Carrot (diced)
- Celery (chopped)
- Garlic (minced)
- Cremini Mushrooms, Sliced
- Italian seasoning
- Dried Basil
- Oregano
- Thyme
- Salt and pepper
- Bay leaves
- Diced tomatoes (canned)
- Tomato paste
- Beef broth or chicken broth or bone broth
- Zucchini (chopped)
- Baby spinach leaves
- Heavy cream or coconut milk
- Lemon juice or apple cider vinegar
- Balsamic vinegar (optional)
- Xanthan Gum
Step-by-Step Instructions
Here's how to make keto meatball soup:
Part 1: Preparing the Meatballs
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Combine meatball ingredients: In a large mixing bowl, combine the ground beef and pork, grated parmesan (or nutritional yeast), almond flour, minced spinach and onion, whisked egg, garlic powder, onion powder, Italian seasoning, sea salt, pepper, red pepper flakes, gelatin, and coconut cream or heavy cream.
- Mix well: Use clean hands to massage everything together until well combined.
- Roll into meatballs: Roll the meatball mixture into small meatballs (about 1 tablespoon each) and place them on a sheet pan lined with parchment paper.
- Bake the meatballs: Bake the meatballs for 10 minutes or until fully cooked through, turning once. Option to add 1 tbsp of avocado oil or ghee to a large dutch oven or non stick frying pan and cook for 1 - 2 minutes per side until golden brown and cooked though.
Part 2: Making the Soup
- Sauté the vegetables: Add olive oil and butter to a large dutch oven or soup pan over medium-high heat. Add the diced onion, carrot, celery, and minced garlic. Sauté the veggies for 4-5 minutes until softened.
- Add seasonings and broth: Add the Italian seasoning, dried basil, oregano, thyme, salt, pepper, bay leaves, diced tomatoes, and tomato paste. Cook for 1 minute.
- Simmer the soup: Add the chicken broth (or beef broth). Bring the soup to a boil and then reduce the heat to a simmer. Cook the soup on a med/ low heat for 15 - 20 minutes, adding the meatballs for last 5 minutes to warm though.
- Add meatballs and zucchini: Reduce the soup to a simmer, then add the zucchini and meatballs. Cook for 20 minutes, or until the meatballs are cooked through.
- Add greens and finish: Remove the parmesan rind (if using) and bay leaves. Add in the baby spinach leaves and stir until wilted.
- Season and serve: Remove from the heat and stir through the lemon juice or apple cider vinegar and balsamic vinegar (optional). Adjust seasoning to taste.
Tips for the Perfect Keto Meatball Soup
- Don't overmix the meatballs: Overmixing can make them tough.
- Add spinach at the end: Wait until the soup is finished to add the spinach leaves. The hot broth will gently wilt the leaves, making them soft and tender.
- Adjust seasonings to taste: The recipe provides a good starting point, but you can add more or less of a spice based on your preference.
- For a deeper flavor: Brown the meatballs before adding them to the soup.
- Make meatballs smaller: Smaller meatballs cook more evenly and have a better texture.
Serving and Storing
- Serving: Serve the soup in bowls topped with fresh parmesan and parsley. I love enjoying this cozy soup with freshly grated parmesan, a squeeze of fresh lemon, and a slice of crusty bread.
- Storage: Cool, then cover in the fridge for 3 days or freezer for 2 months. After cooling, pour your soup into freezer-safe containers (leaving room at the top for expansion), and freeze for 2 to 3 months.
- Reheating: When you're ready to reheat the soup, simply thaw it in the refrigerator overnight and reheat it on the stove over medium heat until it's heated through.
Variations and Add-Ins
- Vegetables: Incorporating vegetables like carrots, celery, spinach, potatoes, or mushrooms adds texture and balances the richness of the soup. Add hearty veggies early and more delicate ones, like spinach, just before serving.
- Creamy soup: To make meatball soup creamier, try adding a splash of heavy cream or half-and-half near the end of cooking for richness, or whisk in a few tablespoons of softened cream cheese for a tangy, creamy texture. For a dairy-free option, full-fat coconut milk can add creaminess with a subtle coconut flavor. You could also purée part of the vegetables and broth before adding the meatballs to naturally thicken the soup, or stir in a roux or cornstarch slurry to achieve an even thicker texture.
- Add-ins: Add cooked grains, beans, and pasta separately and then stir them into your finished soup.
Frequently Asked Questions
- Can I use beef bone broth or stock in this recipe? Yes, you can use beef bone broth or stock in this Keto Albondigas Soup. Chicken bone broth is typically what I use, but beef bone broth or stock works just as well if you prefer it or have it on hand. Just keep in mind that using stock instead of broth may add more carbs to the recipe, so adjust your macros accordingly.
- Can I use ground chicken or pork, instead of beef? I prefer beef in this recipe but yes, you can use whatever ground meat you prefer. If you chose to use chicken, and if possible, I would use ground chicken thighs or a mix of white and dark meat.
- How do you keep meatballs from falling apart in soup? Pre sear meatballs to retain their shape, and stir the soup gently to prevent meatballs from breaking up. Pan-frying the meatballs before adding them to your soup will keep them from falling apart.
- Can I make meatball soup with frozen meatballs? If you’re short on time and have frozen meatballs on hand, feel free to use them instead, just make sure that they are compliant to your dietary needs or preferences. Frozen meatballs can go straight from the freezer into your boiling soup -no thawing necessary.
- What Type of Meat is Best for Meatballs? Ground beef, pork, turkey, or a mix of beef and pork work well. Leaner meats like turkey may need extra seasoning to keep the meatballs flavorful.
- How Do I Keep Meatballs from Falling Apart? Add breadcrumbs and an egg as binders, and avoid overmixing, which can make them too soft. Searing or baking meatballs before adding them to the soup helps them hold their shape.
- Should I Cook Meatballs Before Adding to Soup? For a more robust flavor, sear or bake the meatballs before adding them. However, you can cook raw meatballs directly in the soup; they’ll be tender and infuse the broth with flavor.
- What Vegetables Work Well in Meatball Soup? Carrots, celery, onions, potatoes, zucchini, and spinach are popular choices. Add hearty veggies early and more delicate ones, like spinach, just before serving.
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