Low Carb Hearty Meatball and Vegetable Soup

Warm up with a bowl of Low Carb Hearty Meatball and Vegetable Soup—a comforting and nutritious dish that’s perfect for a wholesome meal any time of year. Tender, flavorful meatballs made with ground beef, almond flour, and Parmesan are nestled in a rich, aromatic broth packed with vibrant vegetables like zucchini, bell peppers, and spinach. This gluten-free, keto-friendly recipe balances bold Italian-inspired flavors with the natural sweetness of sautéed vegetables, creating a filling, protein-rich soup without the carbs. Ready in under an hour, this one-pot wonder is as easy to prepare as it is satisfying, making it ideal for cozy family dinners or meal prep. Serve it hot with a sprinkle of Parmesan for an extra cheesy touch!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 500 grams Ground beef
• 1 large Egg
• 0.25 cups Almond flour
• 0.25 cups Parmesan cheese, grated
• 2 cloves Garlic, minced
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 stalks Celery, chopped
• 1 medium Carrot, sliced
• 1 medium Bell pepper, chopped
• 1 medium Zucchini, diced
• 400 grams Canned diced tomatoes
• 1 liter Chicken broth
• 1 teaspoon Italian seasoning
• 1 leaf Bay leaf
• 100 grams Spinach, fresh

Directions

Step 1

In a large mixing bowl, combine ground beef, egg, almond flour, Parmesan cheese, minced garlic, onion powder, dried oregano, salt, and black pepper. Mix well using your hands until all ingredients are thoroughly incorporated.

Step 2

Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.

Step 3

Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove meatballs from the pot and set aside.

Step 4

In the same pot, add chopped onion, celery, carrot, bell pepper, and zucchini. Sauté the vegetables for about 5 minutes, or until they begin to soften.

Step 5

Stir in the canned diced tomatoes, chicken broth, Italian seasoning, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Return the browned meatballs to the pot. Cover and let the soup simmer for about 20 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 7

Add the fresh spinach during the last 2 minutes of cooking, stirring until wilted.

Step 8

Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper to taste.

Step 9

Serve hot, garnishing with extra grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2702.5g)

Amount per serving	% Daily Value*
Calories	2112.3

Total Fat 156.7g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 8.2g
Cholesterol 579.4mg	0%
Sodium 5209.8mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 31.4g
Protein 131.0g	0%

Vitamin D 53.8IU	0%
Calcium 784.9mg	0%
Iron 19.1mg	0%
Potassium 4788.9mg	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: 64.7%

Protein: 24.0%

Carbs: 11.2%