Whole30 Beef Meatball Soup
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!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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
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.
Form the mixture into small meatballs, about 1 inch in diameter. You should have roughly 18-20 meatballs.
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.
Dice the onion, slice the carrots and celery, and mince the garlic cloves.
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.
Add the sliced carrots, celery, and minced garlic to the pot, and saute for another 3 minutes.
Pour in beef broth and diced tomatoes (including liquid). Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Carefully add the browned meatballs.
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.
Just before serving, mix in the baby spinach until just wilted.
Taste and season the soup with the remaining 0.5 teaspoon of salt if needed.
Finely chop the fresh parsley and sprinkle on top of the soup before serving.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 11896 mg | 517% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 42.6 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 652 mg | 50% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4439 mg | 94% | |
*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.
