Paleo Hearty Meatball and Potato Soup
Warm up with a bowl of Paleo Hearty Meatball and Potato Soup, a comforting and nutrient-packed dish perfect for any night of the week. This gluten-free and dairy-free recipe features tender, perfectly seasoned meatballs made with almond flour and a savory blend of spices. Simmered in a flavorful chicken broth alongside Yukon Gold potatoes, carrots, celery, and garlic, this wholesome soup is a satisfying blend of textures and aromas. Ready in just an hour, it’s the ideal quick and filling dinner for paleo enthusiasts or anyone craving a hearty, wholesome meal. Garnished with fresh parsley, it’s as beautiful as it is delicious—serve it with a side salad for an easy, complete meal. Keywords: paleo meatball soup, hearty potato soup, gluten-free dinner ideas, wholesome paleo recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large egg
- 0.25 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 3 medium yukon gold potatoes, peeled and diced
- 6 cups chicken broth
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground beef, egg, almond flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Mix until thoroughly combined.
Shape the mixture into 1-inch meatballs and set aside.
Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Add the diced potatoes to the pot, stirring to combine with the sautéed vegetables.
Pour in the chicken broth and add the bay leaf. Bring the soup to a simmer over medium-high heat.
Gently add the meatballs to the simmering soup, ensuring they are submerged in the broth.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the meatballs are cooked through and the potatoes are tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper to taste.
Stir in chopped parsley before serving.
Ladle the soup into bowls and enjoy the hearty and robust flavors.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 6239 mg | 271% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 19.5 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 439 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5166 mg | 110% | |
*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.
