Meatball Vegetable Soup | Keto | Low Carb

This recipe for Meatball and Vegetable Soup is quick, healthy, hearty, and can be made in under 40 minutes. It is filled with tender low carb meatballs, and plenty of vegetables in a light broth with a touch of tomato flavoring added, making it robust and satisfying. It reminds of minestrone soup without the pasta. This is a one dish meal that can be served alone our a side of Cheesy Garlic Breadsticks. You will love this soup!

This Meatballs and Vegetable Soup is perfect for an easy weeknight dinner. It can be made a ahead and reheated during the week. All ingredients used to make this soup are low carb, keto, and gluten free friendly.

Meatball Vegetable Soup | Keto | Low Carb

Meatball Vegetable Soup | Keto | Low Carb

Meatball Vegetable Soup | Keto | Low Carb

Meatball Vegetable Soup & Cheesy Garlic Bread | Keto | Low Carb

Meatball and Vegetable Soup | Keto | Low Carb

Serves: 10

Ingredients:

Meatballs:

1 1/2 lb ground beef (or 1 1/2 lb meatloaf mix)

1 Tbsp dried parsley

1 large egg

1/4 cup almond flour

1/2 cup grated Parmesan cheese

1 teaspoon salt

Freshly ground black pepper

Soup:

12 cups chicken or vegetable broth, such as College Inn broth

1 medium zucchini, sliced

1 medium yellow squash, sliced 10 oz fresh baby spinach

1 15 oz can fire roasted diced tomatoes, undrained

1 tomato bouillon cube Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese for garnish

Directions:

1. Prepare the meatballs: In a large bowl mix all the meatball ingredients by hand until just blended. Do not over mix as the meatballs will get tough in texture. You can add a few teaspoons of water if needed to make the process easier. Set aside. 2. In a large soup pot, heat chicken (or vegetable) broth to a simmer/low boil. Add the tomato bouillon cube to the simmering broth. 3. Using 1 1/2 teaspoons for each, shape the meat mixture into 3/4-inch to 1-inch-diameter meatballs. Drop meatballs, a few at a time, into the simmering/low boil broth. (you can do this as you shape the meatballs). Cook until meatballs start to float to the top (this is how you know the meatballs are cooked). 4. Add zucchini and yellow squash to the soup, simmer about 10 minutes.

5. Add fire roasted diced tomatoes including the liquid. 6. Add fresh spinach, cook just until spinach starts to change color and slightly wilts, about 2 minutes.

6. Check seasoning by tasting, add salt and fresh ground black to taste.

Serve soup with fresh grated Parmesan cheese (optional).

Recipe for Cheesy Garlic Breasticks here

Nutritional Information: Calories 235.1 Total Fat 16.3 g Potassium 766.9 mg Total Carbohydrate 6.5 g Fiber 1.9 g

Protein 17.4 g Net Carbs 4.6 g