Paleo Hearty Meatball and Potato Soup

Warm, comforting, and packed with nourishing ingredients, this Paleo Hearty Meatball and Potato Soup is the ultimate one-pot meal for cozy evenings. Featuring tender, perfectly seasoned beef meatballs made with almond flour, this recipe is a grain-free twist on traditional meatball soup. Yukon gold potatoes, hearty vegetables, and a fragrant mix of garlic and oregano are simmered in a rich chicken broth, creating layers of flavor in every bite. Ready in just one hour, this paleo-friendly soup is both wholesome and satisfying, making it perfect for a hearty family dinner or meal prep. Garnished with fresh parsley, it’s a delicious, gluten-free way to warm up your table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 1 large egg
• 0.25 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 3 cloves garlic, minced
• 3 medium yukon gold potatoes, peeled and diced
• 6 cups chicken broth
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine ground beef, egg, almond flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Mix until thoroughly combined.

Step 2

Shape the mixture into 1-inch meatballs and set aside.

Step 3

Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add minced garlic to the pot and cook for another 1-2 minutes until fragrant.

Step 5

Add the diced potatoes to the pot, stirring to combine with the sautéed vegetables.

Step 6

Pour in the chicken broth and add the bay leaf. Bring the soup to a simmer over medium-high heat.

Step 7

Gently add the meatballs to the simmering soup, ensuring they are submerged in the broth.

Step 8

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the meatballs are cooked through and the potatoes are tender.

Step 9

Remove the bay leaf and adjust seasoning with additional salt and pepper to taste.

Step 10

Stir in chopped parsley before serving.

Step 11

Ladle the soup into bowls and enjoy the hearty and robust flavors.

Nutrition Facts

Serving size	(2783.1g)

Amount per serving	% Daily Value*
Calories	2065.8

Total Fat 129.1g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 520.6mg	0%
Sodium 6238.9mg	0%
Total Carbohydrate 122.1g	0%
Dietary Fiber 18.0g	0%
Total Sugars 19.5g
Protein 121.3g	0%

Vitamin D 53.8IU	0%
Calcium 439.2mg	0%
Iron 17.9mg	0%
Potassium 5166.3mg	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: 54.4%

Protein: 22.7%

Carbs: 22.9%