Keto Italian Meatball Soup
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR 10 MINUTES
Flavorful meatballs in a delicious tomato broth featuring zucchini noodles.
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 1/2 cup chopped onion
- 1/3 cup chopped parsley
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic salt
- 1 teaspoon ground pepper
- 1 teaspoon salt
For the Soup:
- 2 tablespoons olive oil
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 1/4 cup chopped onion
- 1/2 cup chopped mushrooms
- salt & pepper to taste
- 2 medium zucchinis, spiralized
- 28 oz. can diced tomatoes
- 1 pinch red pepper flakes
- 6 cups beef broth
Directions
1
Preheat the oven to 350 degrees. Combine all ingredients for the meatballs in a large mixing bowl.
2
Roll beef mixture into medium-sized balls and place onto a baking sheet. My batch made 24 meatballs. Bake them for about 25 minutes or until almost fully cooked. They finish cooking in the soup.
3
In a large soup pot, heat olive oil on medium heat and sauté onions, mushrooms, celery, and garlic for several minutes until translucent. Be sure to generously salt and pepper to taste.
4
Stir in red pepper flakes, add the diced tomatoes, and the broth. Let simmer on medium/high heat for 15 minutes until veggies are tender. Add zucchini and meatballs and cook for another ten minutes until zucchini is tender. Serve warm.
Nutrition Information
Yield: 8 bowls, Serving Size: 1 1/4 cups
Amount Per Serving:
370 Calories | 27.1g Fat | 8.2g Total Carbs | 3.5g Fiber | 23.6g Protein | 4.6g Net Carbs