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KETO MEATBALL SOUP {WHOLE30 & PALEO} #dietreciepe #ketodiet

KETO MEATBALL SOUP {WHOLE30 & PALEO} #dietreciepe #ketodiet

This Keto Meatball Soup is anything but difficult to get ready, healthy, and stacked with crisp veggies and flavor. The best part is that the meatballs can be set aside a few minutes and it solidifies pleasantly.

Since it's getting hotter outside I realize a great many people are escaping the inclination for soup yet I guarantee, this soup is great regardless of what the climate!

It's anything but difficult to get ready, healthy, and stacked with crisp veggies and flavor. What's more, in case you're short on time, the keto meatballs can be set aside a few minutes or even solidified.

Also Try Our Recipe : 15-Minute BLT Pasta Salad

KETO MEATBALL SOUP {WHOLE30 & PALEO} #dietreciepe #ketodiet

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:

  1. Preheat oven to 350 degrees and line a 9x11 inch baking dish with parchment paper.
  2. 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.
  3. Roll into meatballs and place into prepared baking dish.
  4. Bake for 35-45 minutes, or until cooked through.

For the soup:

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

For more detail : bit.ly/2RKfh6X

Read More Our Recipe : GLUTEN FREE & KETO SWEDISH MEATBALLS

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2 Comments

  1. This was super bland! I will not be making this again. I couldn’t even eat it.

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  2. slightly adapted this. used 2 large link of italian sausage cooked with avocado oil, then diced. cooked the veggies in the drippings of the sausage. then i doubled the salt, and added 1/2 cup of heavy cream to fatten it up a bit. im sure the base is good but like this it hit the spot for me.

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