Low Carb Beef Meatball Soup
Warm up with a bowl of comforting **Low Carb Beef Meatball Soup**, a hearty and wholesome dish that's perfect for keto and low-carb diets! This satisfying soup features tender homemade beef meatballs, crafted with almond flour and parmesan for a flavorful, gluten-free twist. Simmered in a rich beef broth alongside vibrant vegetables like carrots, celery, zucchini, and spinach, this nutrient-packed soup is brimming with fresh, savory flavors. Ready in under an hour and seasoned with garlic, oregano, and a hint of onion powder, it’s a soul-soothing, protein-packed meal your whole family will adore. Garnished with fresh parsley, this one-pot wonder is as nutritious as it is delicious, making it a go-to recipe for a warming lunch or dinner. Perfect for busy weeknights, it's a low-carb dish that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.25 cup almond flour
- 1 large egg
- 0.25 cup parmesan cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large carrot, sliced
- 2 medium celery stalks, sliced
- 1 medium zucchini, diced
- 6 cups beef broth
- 1 bay leaf
- 2 cups spinach leaves, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, almond flour, egg, parmesan cheese, 1 minced garlic clove, onion powder, dried oregano, salt, and black pepper. Mix until well combined.
Shape the meat mixture into approximately 1-inch meatballs and set aside.
Heat the olive oil in a large pot over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant.
Add the sliced carrots and celery to the pot. Sauté for about 3 minutes until they begin to soften.
Add the diced zucchini and cook for another 2 minutes.
Pour in the beef broth and add the bay leaf. Bring the soup to a simmer.
Gently drop the prepared meatballs into the simmering broth. Cover and cook for about 15 minutes until the meatballs are cooked through.
Remove the bay leaf, and stir in the chopped spinach. Cook for an additional 2 minutes until the spinach is wilted.
Garnish the soup with fresh parsley before serving. Enjoy your healthy and delicious low-carb beef meatball soup!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 8698 mg | 378% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.4 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 692 mg | 53% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3710 mg | 79% | |
*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.
