Paleo Beef Meatball Soup

Warm up your taste buds with this hearty and nourishing Paleo Beef Meatball Soup, a comforting dish packed with bold flavors and clean, wholesome ingredients. Juicy beef meatballs are perfectly seasoned with garlic and onion powder, bound with almond flour and egg for a grain-free touch. Simmered in a rich, savory beef broth alongside vibrant vegetables like carrots, zucchini, and baby spinach, this soup is both filling and nutrient-dense. A hint of Italian seasoning and a dollop of tomato paste add depth and warmth, making it an ideal choice for a Paleo or low-carb lifestyle. Ready in under an hour, this satisfying one-pot meal is perfect for weeknight dinners or meal prep and is a guaranteed crowd-pleaser for anyone craving a wholesome, flavorful soup.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 0.25 cup Almond flour
• 1 large Egg
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 2 medium, sliced Carrot
• 2 Celery stalks
• 3 minced Garlic cloves
• 6 cups Beef broth
• 1 medium, sliced Zucchini
• 2 cups Baby spinach
• 2 tablespoons Tomato paste
• 1 teaspoon Italian seasoning

Directions

Step 1

In a large mixing bowl, combine ground beef, almond flour, egg, garlic powder, onion powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated into the meat mixture.

Step 2

Form small meatballs, about 1 inch in diameter, from the meat mixture. You should have approximately 20-24 meatballs.

Step 3

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove the meatballs from the pot and set aside.

Step 4

In the same pot, add the remaining tablespoon of olive oil. Add diced onion, sliced carrots, and celery. Sauté until the vegetables are slightly softened, about 5 minutes.

Step 5

Add minced garlic to the pot and sauté for an additional minute until fragrant.

Step 6

Pour in the beef broth and stir in the tomato paste and Italian seasoning. Bring the mixture to a simmer.

Step 7

Once the broth is simmering, gently add the browned meatballs back into the pot. Allow them to cook in the simmering soup for about 15-20 minutes.

Step 8

Add sliced zucchini to the pot and cook for another 5 minutes until the zucchini is tender.

Step 9

Stir in the baby spinach just before serving, allowing it to wilt in the hot soup.

Step 10

Taste and adjust seasoning with more salt and pepper if necessary.

Step 11

Ladle the soup into bowls and serve hot. Enjoy your flavorful Paleo Beef Meatball Soup!

Nutrition Facts

Serving size	(2711.5g)

Amount per serving	% Daily Value*
Calories	1963.2

Total Fat 141.0g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 551.4mg	0%
Sodium 10232.4mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 15.6g	0%
Total Sugars 31.4g
Protein 122.1g	0%

Vitamin D 53.8IU	0%
Calcium 457.5mg	0%
Iron 18.1mg	0%
Potassium 3645.8mg	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: 62.9%

Protein: 24.2%

Carbs: 12.9%