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Comfort Food

Hearty Italian Meatball Soup with Zucchini Noodles

Italian Meatball Soup

yield: 8 SERVINGS

prep time: 20 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 10 MINUTES

Ingredients

For the Meatballs:

  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1/3 cup chopped parsley
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic salt
  • 1 teaspoon ground pepper

For the Soup:

  • 2 tablespoons olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped onion
  • salt & pepper to taste
  • 3 medium zucchinis, spiralized
  • 28 oz. can diced tomatoes
  • 1 pinch red pepper flakes
  • 32 oz. beef broth

Directions

1

Preheat the oven to 350 degrees. Combine all ingredients for meatballs in a large mixing bowl.

2

Roll beef mixture into medium-sized balls and place onto a baking sheet. Bake them for 30 minutes or until cooked through.

3

In a large soup pot, heat olive oil on medium heat and saute onion, mushrooms, celery, garlic, salt, and pepper for several minutes until translucent.

4

Stir in red pepper flakes, diced tomatoes, and broth. Let simmer for 15-20 minutes until veggies are tender. Add zucchini and meatballs and cook for another ten minutes until zucchini is tender. Serve warm.

Nutritional Information

Yield: 8 bowls, Serving Size: 1.5 cups
Amount Per Serving: Calories: 290, Total Carbohydrates: 10g, Fiber: 3g, Net Carbohydrates: 7g, Total Fat: 16g, Protein: 26g

Brought to you by Hip2Keto.
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5.0 / 2 ratings
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Hearty Italian Meatball Soup with Zucchini Noodles in the pot

Love hearty & comforting soups?

I definitely do, especially when I need some legit comfort food. Make this AMAZING keto meatball soup recipe with freshly spiralized zucchini noodles swimming around in a tasty tomato broth. This whole soup is like a warm keto friendly hug that’ll get you through winter sweater weather!

Hearty Italian Meatball Soup with Zucchini Noodles ingredients on the counter

Simple ingredients & easy process

The basic idea of this recipe is to first roll and bake some quick meatballs in the oven, and then add those to an easy & delicious stovetop soup. I use basic pantry staples like beef broth and diced tomatoes to make things simple. While I sauteed fresh veggies like mushrooms, onion, and celery for this soup, those can be altered or omitted to taste.

meatballs rolled out on a baking pan

chopped vegetables and spiralized zucchini for the soup

Hip Tip: If you don’t currently have a veggie spiralizer, I love this OXO Good Grips tabletop spiralizer, as it’s super easy to set up and to use for zucchini noodles! If you don’t have one, simply dicing up the zucchini will work, too – it’s just not as exciting! ha

keto meatball soup on the stove in a ladle


Print

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 minced garlic
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic salt
  • 1 teaspoon ground pepper

For the Soup:

  • 2 tablespoons olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped onion
  • salt & pepper to taste
  • 3 medium zucchinis, spiralized
  • 28 oz. can diced tomatoes
  • 1 pinch red pepper flakes
  • 32 oz. beef broth

Directions

1

Preheat the oven to 350 degrees. Combine all ingredients for meatballs in a large mixing bowl.

2

Roll beef mixture into medium-sized balls and place onto a baking sheet. Bake them for 30 minutes or until cooked through.

3

In a large soup pot, heat olive oil on medium heat and saute onion, mushrooms, celery, garlic, salt, and pepper for several minutes until translucent.

4

Stir in red pepper flakes, diced tomatoes, and broth. Let simmer for 15-20 minutes until veggies are tender. Add zucchini and meatballs and cook for another ten minutes until zucchini is tender. Serve warm.

Nutritional Information

Yield: 8 bowls, Serving Size: 1.5 cups
Amount Per Serving: Calories: 290, Total Carbohydrates: 10g, Fiber: 3g, Net Carbohydrates: 7g, Total Fat: 16g, Protein: 26g

Brought to you by Hip2Keto.

keto meatball soup in a bowl

Keto meatball soup perfection!

What a satisfying soup idea that makes a yummy low-carb meal. I doubled this recipe and made the soup for 17 people on our Hip2Save team retreat recently, and it worked out perfectly!

It’s also important to note that keto and non-keto eaters alike LOVED this soup, too! I paired it with a simple kale salad, and this dinner was a definite crowd pleaser and all around winner.


Lina (lina@hip2keto.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects.

Try this simple Keto Broccoli Cheddar Soup!

Join The Discussion

Comments 1

  1. Bloodbanker1976

    I recently made this soup for my family, and I added a packet of brown gravy to it (you have to stir well after doing this of course). It is high in sodium, but the soup was really tasty, and my picky eaters loved it….super tasty!

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