Low Carb Hearty Meatball and Potato Soup

Warm, comforting, and delightfully nutritious, this Low Carb Hearty Meatball and Potato Soup is the perfect bowl of goodness to keep you satisfied without the extra carbs. Featuring tender, Parmesan-infused meatballs crafted with almond flour for a gluten-free twist, and hearty turnips cleverly standing in for potatoes, this soup is a wholesome, low-carb take on a family-favorite classic. A fragrant base of sautéed onions, carrots, and celery, combined with chicken broth, Italian herbs, and a hint of garlic, creates a rich and flavorful broth that hugs every spoonful. Ready in under an hour and packed with protein and veggies, it’s an ideal choice for cozy dinners or meal prep. Garnished with fresh parsley for a burst of color and taste, this keto-friendly soup will leave you feeling nourished and energized. Perfect for low-carb and gluten-free diets, it’s sure to become a comforting staple in your recipe rotation.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams Ground beef
• 50 grams Parmesan cheese, grated
• 30 grams Almond flour
• 1 large Egg
• 2 cloves Garlic, minced
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Black pepper, freshly ground
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 medium Carrots, sliced
• 2 sticks Celery stalks, sliced
• 350 grams Turnips, peeled and cubed
• 1200 milliliters Chicken broth
• 1 leaf Bay leaf
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine ground beef, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, black pepper, and half the salt. Mix thoroughly until ingredients are well combined.

Step 2

Shape the mixture into small meatballs, approximately 1 inch in diameter, and set aside.

Step 3

Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches, avoiding overcrowding, and cook until browned on all sides. Remove meatballs from the pot and set aside.

Step 4

In the same pot, add chopped onion, and saute for about 5 minutes until it becomes translucent. Add sliced carrots and celery, and sauté for another 3 minutes.

Step 5

Add cubed turnips to the pot and stir to combine with the vegetables.

Step 6

Pour in the chicken broth and bring to a gentle boil. Add the bay leaf and remaining salt, then reduce the heat to a simmer.

Step 7

Carefully add the browned meatballs back into the soup pot, cover, and simmer for 25-30 minutes until the vegetables are fork-tender and the flavors are melded.

Step 8

Remove the bay leaf, taste for seasoning, and adjust with more salt or pepper if needed.

Step 9

Garnish with freshly chopped parsley before serving.

Step 10

Serve hot and enjoy your low carb hearty meatball and 'potato' soup!

Nutrition Facts

Serving size	(2555.6g)

Amount per serving	% Daily Value*
Calories	2132.4

Total Fat 155.2g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 623.5mg	0%
Sodium 6725.8mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 16.8g	0%
Total Sugars 28.7g
Protein 140.7g	0%

Vitamin D 53.8IU	0%
Calcium 1034.5mg	0%
Iron 16.7mg	0%
Potassium 3825.3mg	0%

*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: 63.3%

Protein: 25.5%

Carbs: 11.2%