Low Carb Meatball Minestrone
Warm, hearty, and bursting with flavor, this Low Carb Meatball Minestrone is the perfect comfort food for those watching their carbs without sacrificing satisfaction. Tender, perfectly seasoned meatballs made with Parmesan cheese and garlic take center stage in this soup, simmered alongside a vibrant medley of zucchini, yellow squash, carrots, and spinach. The savory broth, infused with oregano, basil, and just a touch of tomato paste, delivers all the classic Italian flavors you crave while staying gluten-free and keto-friendly. With only 20 minutes of prep time, this filling one-pot meal is not only easy to make but also ideal for meal prep or family dinners. Garnish with freshly grated Parmesan for a zesty finishing touch and serve it piping hot for a nourishing, guilt-free indulgence!
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Recipe Information
Ingredients
- 500 g Ground beef (or turkey)
- 60 g Parmesan cheese, grated
- 1 Egg
- 4 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 medium Zucchini, diced
- 1 medium Yellow squash, diced
- 1 medium Carrot, diced
- 2 Celery stalks, diced
- 400 g Canned diced tomatoes, no added sugar
- 1 liter Vegetable broth or chicken broth
- 2 tbsp Tomato paste, no sugar added
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Bay leaf
- 100 g Fresh spinach, chopped
- 2 tbsp Olive oil
- 30 g Grated Parmesan cheese (for garnish)
Instructions
In a large mixing bowl, combine ground beef, grated Parmesan cheese, egg, half of the minced garlic, salt, and black pepper. Mix well and form into small meatballs, about 1 inch in diameter.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Cook the meatballs in batches until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.
Add the remaining 1 tablespoon of olive oil to the same pot. Sauté the remaining garlic, diced zucchini, yellow squash, carrot, and celery for 5 minutes until slightly softened.
Stir in the diced tomatoes, vegetable broth, tomato paste, oregano, basil, and bay leaf. Bring the mixture to a simmer.
Return the browned meatballs to the pot, cover, and simmer for 20 minutes to allow the flavors to meld and the vegetables to cook through.
Add the chopped spinach to the pot during the last 5 minutes of cooking and stir until wilted.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with additional grated Parmesan cheese, if desired.
Serve hot and enjoy your low-carb meatball minestrone!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 921 mg | 20% | |
*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.
