Paleo Hearty Meatball and Vegetable Soup
Warm, nourishing, and packed with flavor, this Paleo Hearty Meatball and Vegetable Soup is the ultimate comfort food that’s both healthy and satisfying. Juicy, tender meatballs made from ground beef and pork are combined with almond flour and fresh parsley for a grain-free twist, then simmered in a rich tomato-based broth brimming with an array of vibrant vegetables like carrots, zucchini, and mushrooms. Infused with fragrant herbs like oregano and basil, this soup is a wholesome, gluten-free, and dairy-free meal that’s perfect for those following a paleo lifestyle. With just 20 minutes of prep and fragrant spices that will fill your kitchen, this hearty one-pot recipe is ideal for meal prep, cozy weeknight dinners, or feeding the whole family.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.25 cup almond flour
- 1 large egg
- 0.25 cup fresh parsley
- 3 cloves garlic
- 1 medium onion
- 3 medium carrots
- 3 celery stalks
- 1 medium zucchini
- 8 ounces mushrooms
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 6 cups beef broth
- 2 bay leaves
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon basil
Instructions
In a large mixing bowl, combine ground beef, ground pork, almond flour, egg, chopped parsley, 2 cloves of minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Form the meat mixture into small meatballs, about 1 inch in diameter, and set aside.
Chop the onion, carrots, and celery. Slice the zucchini and mushrooms. Mince the remaining garlic clove.
In a large pot, heat the olive oil over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove the meatballs and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes or until the vegetables start to soften.
Add the sliced zucchini and mushrooms. Cook for another 3 minutes.
Stir in the tomato paste, mixing it with the vegetables. Cook for 1 minute.
Add the crushed tomatoes, beef broth, bay leaves, oregano, basil, the remaining salt, and pepper. Stir to combine.
Return the meatballs to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes.
Remove the bay leaves before serving. Adjust seasoning if needed, and enjoy your Paleo Hearty Meatball and Vegetable Soup.
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 11982 mg | 521% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 66.1 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 670 mg | 52% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6768 mg | 144% | |
*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.
