Whole30 Hearty Meatball and Potato Soup
Dive into a bowl of comfort with this Whole30 Hearty Meatball and Potato Soup—a nutritious and satisfying meal packed with bold flavors and wholesome ingredients. Featuring tender, herb-infused meatballs made with ground beef and pork, bound together with almond flour and spices, this soup is a protein-rich delight. Simmered in a rich beef broth alongside hearty russet potatoes, carrots, celery, and aromatic herbs like thyme and parsley, every spoonful is brimming with warmth and depth. Perfect for meal prep or a cozy family dinner, this Whole30-compliant recipe is free of dairy, grains, and added sugars, making it a healthier choice without sacrificing flavor. Ready in just over an hour, it’s an ideal option for those seeking a hearty yet nourishing dish to keep you full and energized.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large egg
- 0.25 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 6 cups beef broth
- 3 medium russet potatoes
- 2 bay leaves
- 1 tablespoon fresh thyme
- 0.25 cup fresh parsley
Instructions
In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes per batch. Remove meatballs and set aside.
In the same pot, add chopped onion, diced carrots, and sliced celery. Cook until the vegetables start to soften, about 5 minutes.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in the beef broth and add the diced potatoes, bay leaves, fresh thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Return the meatballs to the pot and let the soup simmer until the potatoes are tender and the flavors are well developed, about 25-30 minutes.
Remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 8563 mg | 372% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 27.5 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 570 mg | 44% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 6275 mg | 134% | |
*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.
