Low Carb Hearty Meatball and Potato Soup
Cozy up with a bowl of this Low Carb Hearty Meatball and Potato Soup, a satisfying and nutrient-packed twist on the classic comfort food. This recipe swaps traditional potatoes for tender, low-carb turnips, creating a guilt-free, flavorful broth that’s brimming with goodness. Juicy, Parmesan-infused meatballs made from ground beef and almond flour take center stage, simmered to perfection alongside a medley of caramelized onions, carrots, and celery. Infused with aromatic garlic, Italian seasoning, and a hint of fresh parsley, this soup is as hearty as it is healthy. With just 20 minutes of prep, this one-pot wonder is perfect for busy nights or meal prep, making it a keto-friendly meal the whole family will love.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 50 grams Parmesan cheese, grated
- 30 grams Almond flour
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 medium Carrots, sliced
- 2 sticks Celery stalks, sliced
- 350 grams Turnips, peeled and cubed
- 1200 milliliters Chicken broth
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground beef, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, black pepper, and half the salt. Mix thoroughly until ingredients are well combined.
Shape the mixture into small meatballs, approximately 1 inch in diameter, and set aside.
Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches, avoiding overcrowding, and cook until browned on all sides. Remove meatballs from the pot and set aside.
In the same pot, add chopped onion, and saute for about 5 minutes until it becomes translucent. Add sliced carrots and celery, and sauté for another 3 minutes.
Add cubed turnips to the pot and stir to combine with the vegetables.
Pour in the chicken broth and bring to a gentle boil. Add the bay leaf and remaining salt, then reduce the heat to a simmer.
Carefully add the browned meatballs back into the soup pot, cover, and simmer for 25-30 minutes until the vegetables are fork-tender and the flavors are melded.
Remove the bay leaf, taste for seasoning, and adjust with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your low carb hearty meatball and 'potato' soup!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 6726 mg | 292% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.7 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1034 mg | 80% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3825 mg | 81% | |
*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.
