Whole30 Beef Meatball Soup

Nutriscore Rating: 68/100

Cozy up with a bowl of Whole30 Beef Meatball Soup, the perfect marriage of hearty, nutritious, and satisfying flavors. This wholesome recipe features tender, perfectly seasoned meatballs made with ground beef, almond flour, and a touch of garlic and oregano for irresistible flavor. Simmered in a rich and savory beef broth with vibrant vegetables like carrots, zucchini, and baby spinach, this soup is a nutrient-packed option for a comforting lunch or dinner. Naturally gluten-free, dairy-free, and Whole30-friendly, it’s an excellent choice for clean eating while delivering loads of taste. Ready in under an hour and topped with fresh parsley for a burst of brightness, this soup will warm your soul with every spoonful. Perfect for meal prep or a crowd-pleasing family dinner!

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 pound ground beef
• 1 large egg
• 0.25 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 6 cups beef broth
• 14.5 ounces diced tomatoes
• 1 medium zucchini
• 3 cups baby spinach
• 0.5 cup fresh parsley

📝 Instructions

12 steps

1. In a large mixing bowl, combine ground beef, egg, almond flour, garlic powder, oregano, 1 teaspoon of salt, and black pepper. Mix well with your hands until all ingredients are evenly incorporated.

2. Form the mixture into small meatballs, about 1 inch in diameter. You should have roughly 18-20 meatballs.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes. Remove and set aside.

4. Dice the onion, slice the carrots and celery, and mince the garlic cloves.

5. In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and saute for 3-4 minutes until transparent.

6. Add the sliced carrots, celery, and minced garlic to the pot, and saute for another 3 minutes.

7. Pour in beef broth and diced tomatoes (including liquid). Stir to combine.

8. Bring the soup to a gentle boil, then reduce the heat to low. Carefully add the browned meatballs.

9. Slice the zucchini into half-moons and add to the pot. Let the soup simmer for 15 minutes, or until the vegetables are tender and meatballs are cooked through.

10. Just before serving, mix in the baby spinach until just wilted.

11. Taste and season the soup with the remaining 0.5 teaspoon of salt if needed.

12. Finely chop the fresh parsley and sprinkle on top of the soup before serving.

Nutrition Facts

1 serving (787.2g)

Calories		511
% Daily Value*
Total Fat		36.2 g	46%
	Saturated Fat	11.0 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		123 mg	41%
Sodium		2237 mg	97%
Total Carbohydrate		18.9 g	7%
	Dietary Fiber	5.5 g	20%
	Total Sugars	8.7 g
Protein		29.9 g	60%
Vitamin D		0.4 mcg	2%
Calcium		157 mg	12%
Iron		6.3 mg	35%
Potassium		1157 mg	25%

*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.

Source of Calories

Fat: 1295 cal (62.4%%)

Protein: 476 cal (22.9%%)

Carbs: 304 cal (14.7%%)