Low Carb Hearty Meatball and Vegetable Soup
Warm, comforting, and loaded with wholesome flavors, this Low Carb Hearty Meatball and Vegetable Soup is the ultimate one-pot meal for a cozy night in. Featuring tender, protein-packed meatballs made with almond flour and Parmesan cheese, this low-carb recipe is balanced with a vibrant medley of zucchini, spinach, carrots, and bell peppers. Simmered in a rich tomato and chicken broth infused with Italian seasonings, every spoonful offers a burst of savory goodness. Ready in under an hour, this nutrient-dense soup is perfect for meal prepping or serving fresh with a sprinkle of Parmesan on top. It's a satisfying and healthy option for anyone looking to indulge in a comforting, low-carb dinner without sacrificing flavor!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 large Egg
- 0.25 cups Almond flour
- 0.25 cups Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 stalks Celery, chopped
- 1 medium Carrot, sliced
- 1 medium Bell pepper, chopped
- 1 medium Zucchini, diced
- 400 grams Canned diced tomatoes
- 1 liter Chicken broth
- 1 teaspoon Italian seasoning
- 1 leaf Bay leaf
- 100 grams Spinach, fresh
Instructions
In a large mixing bowl, combine ground beef, egg, almond flour, Parmesan cheese, minced garlic, onion powder, dried oregano, salt, and black pepper. Mix well using your hands until all ingredients are thoroughly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove meatballs from the pot and set aside.
In the same pot, add chopped onion, celery, carrot, bell pepper, and zucchini. Sauté the vegetables for about 5 minutes, or until they begin to soften.
Stir in the canned diced tomatoes, chicken broth, Italian seasoning, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the browned meatballs to the pot. Cover and let the soup simmer for about 20 minutes, allowing the flavors to meld and the meatballs to cook through.
Add the fresh spinach during the last 2 minutes of cooking, stirring until wilted.
Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper to taste.
Serve hot, garnishing with extra grated Parmesan cheese if desired.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 812 mg | 17% | |
*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.
