Paleo Beef Meatball Soup
Warm up with a hearty bowl of Paleo Beef Meatball Soup, a nutritious and comforting recipe packed with protein and vibrant veggies. This gluten-free and grain-free soup features tender homemade meatballs crafted from ground beef, almond flour, and savory spices, simmered in a rich beef broth infused with garlic, Italian seasoning, and tomato paste. Loaded with nutrient-dense vegetables like carrots, zucchini, celery, and fresh baby spinach, this one-pot meal is not only paleo-friendly but also perfect for satisfying your cravings in a wholesome way. Ready in under an hour, this nourishing soup is a great choice for a cozy dinner or meal prep favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 0.25 cup Almond flour
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 medium, sliced Carrot
- 2 Celery stalks
- 3 minced Garlic cloves
- 6 cups Beef broth
- 1 medium, sliced Zucchini
- 2 cups Baby spinach
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
Instructions
In a large mixing bowl, combine ground beef, almond flour, egg, garlic powder, onion powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated into the meat mixture.
Form small meatballs, about 1 inch in diameter, from the meat mixture. You should have approximately 20-24 meatballs.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove the meatballs from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add diced onion, sliced carrots, and celery. Sauté until the vegetables are slightly softened, about 5 minutes.
Add minced garlic to the pot and sauté for an additional minute until fragrant.
Pour in the beef broth and stir in the tomato paste and Italian seasoning. Bring the mixture to a simmer.
Once the broth is simmering, gently add the browned meatballs back into the pot. Allow them to cook in the simmering soup for about 15-20 minutes.
Add sliced zucchini to the pot and cook for another 5 minutes until the zucchini is tender.
Stir in the baby spinach just before serving, allowing it to wilt in the hot soup.
Taste and adjust seasoning with more salt and pepper if necessary.
Ladle the soup into bowls and serve hot. Enjoy your flavorful Paleo Beef Meatball Soup!
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 10232 mg | 445% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 31.4 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 458 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3646 mg | 78% | |
*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.
