Paleo Hearty Meatball and Vegetable Soup

Warm, comforting, and packed with nutrients, this Paleo Hearty Meatball and Vegetable Soup is the perfect all-in-one meal for a cozy night in. Juicy meatballs made with ground beef, ground pork, and almond flour are gently simmered in a rich tomato-based broth, infused with aromatic herbs like oregano and basil. Loaded with an array of fresh vegetables—carrots, celery, zucchini, and mushrooms—this soup delivers a hearty dose of flavor and nutrition in every spoonful. Gluten-free, grain-free, and dairy-free, this paleo-friendly recipe is ideal for those seeking a wholesome, satisfying, and allergen-conscious dish. Ready in just an hour, it’s a nourishing option for meal prep or weeknight dinners. Serve it with a drizzle of olive oil or fresh parsley for an added touch of brightness!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.25 cup almond flour
• 1 large egg
• 0.25 cup fresh parsley
• 3 cloves garlic
• 1 medium onion
• 3 medium carrots
• 3 celery stalks
• 1 medium zucchini
• 8 ounces mushrooms
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 6 cups beef broth
• 2 bay leaves
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon basil

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, almond flour, egg, chopped parsley, 2 cloves of minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.

Step 2

Form the meat mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 3

Chop the onion, carrots, and celery. Slice the zucchini and mushrooms. Mince the remaining garlic clove.

Step 4

In a large pot, heat the olive oil over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove the meatballs and set aside.

Step 5

In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes or until the vegetables start to soften.

Step 6

Add the sliced zucchini and mushrooms. Cook for another 3 minutes.

Step 7

Stir in the tomato paste, mixing it with the vegetables. Cook for 1 minute.

Step 8

Add the crushed tomatoes, beef broth, bay leaves, oregano, basil, the remaining salt, and pepper. Stir to combine.

Step 9

Return the meatballs to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes.

Step 10

Remove the bay leaves before serving. Adjust seasoning if needed, and enjoy your Paleo Hearty Meatball and Vegetable Soup.

Nutrition Facts

Serving size	(3985.5g)

Amount per serving	% Daily Value*
Calories	2880.9

Total Fat 191.3g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 8.9g
Cholesterol 724.7mg	0%
Sodium 11982.0mg	0%
Total Carbohydrate 118.4g	0%
Dietary Fiber 29.4g	0%
Total Sugars 66.1g
Protein 186.8g	0%

Vitamin D 53.8IU	0%
Calcium 670.4mg	0%
Iron 23.8mg	0%
Potassium 6767.8mg	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: 58.5%

Protein: 25.4%

Carbs: 16.1%