Keto Hearty Meatball and Vegetable Soup
Warm, satisfying, and low-carb, this Keto Hearty Meatball and Vegetable Soup is your ultimate comfort meal in a bowl. Packed with tender, Parmesan-infused meatballs and a medley of nutrient-rich vegetables like kale, zucchini, and celery, this soup is a deliciously wholesome option perfect for anyone following a keto lifestyle. Simmered in a robust beef broth with diced tomatoes and Italian herbs, every spoonful bursts with rich, savory flavors. Ready in just an hour and featuring easy prep, it’s a fantastic make-ahead meal that you can enjoy fresh or freeze for later. Ideal for weeknights or whenever you crave a cozy, satisfying dish, this soup pairs beautifully with a sprinkle of extra Parmesan for a complete keto-friendly feast.
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Recipe Information
Ingredients
- 500 grams ground beef
- 50 grams Parmesan cheese, grated
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 liter beef broth
- 400 grams diced tomatoes
- 2 cups kale, chopped
- 0.25 cup parsley, chopped
Instructions
In a large bowl, combine ground beef, Parmesan cheese, egg, 1 minced garlic clove, Italian seasoning, salt, and black pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set aside.
In the same pot, add the onion, celery, and carrot. Sauté for 5 minutes until the vegetables begin to soften.
Add the remaining minced garlic and cook for an additional 1 minute until fragrant.
Stir in the zucchini and continue to cook for 3 minutes, stirring occasionally.
Pour in the beef broth and bring to a gentle boil. Add the diced tomatoes with their juices.
Return the meatballs to the pot and reduce the heat to a simmer. Let it cook for 20 minutes, allowing the meatballs to cook through and the flavors to meld together.
Stir in the chopped kale and simmer for another 5 minutes until the kale is tender.
Taste and adjust seasoning with more salt and pepper if needed. Stir in the chopped parsley just before serving.
Serve hot, garnishing with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 8118 mg | 353% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 25.1 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1376 mg | 106% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5067 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
