Whole30 Beef Meatball Soup

Warm up with a hearty and wholesome Whole30 Beef Meatball Soup, a nourishing dish that’s as delicious as it is nutritious. This one-pot wonder combines tender beef meatballs, infused with almond flour, garlic, and oregano, and a medley of vibrant vegetables like zucchini, carrots, and spinach, all simmered in a rich, savory beef broth. Perfect for those following Whole30 guidelines or seeking a gluten-free and dairy-free meal, this soup is easy to make, taking just 20 minutes to prep and 30 minutes to cook. The addition of fresh parsley at the end adds a burst of brightness, making it a flavorful choice for a cozy family dinner or weekly meal prep. Packed with protein, fiber, and bold flavors, this comforting soup is sure to become a go-to favorite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 1 large egg
• 0.25 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 6 cups beef broth
• 14.5 ounces diced tomatoes
• 1 medium zucchini
• 3 cups baby spinach
• 0.5 cup fresh parsley

Directions

Step 1

In a large mixing bowl, combine ground beef, egg, almond flour, garlic powder, oregano, 1 teaspoon of salt, and black pepper. Mix well with your hands until all ingredients are evenly incorporated.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter. You should have roughly 18-20 meatballs.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes. Remove and set aside.

Step 4

Dice the onion, slice the carrots and celery, and mince the garlic cloves.

Step 5

In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and saute for 3-4 minutes until transparent.

Step 6

Add the sliced carrots, celery, and minced garlic to the pot, and saute for another 3 minutes.

Step 7

Pour in beef broth and diced tomatoes (including liquid). Stir to combine.

Step 8

Bring the soup to a gentle boil, then reduce the heat to low. Carefully add the browned meatballs.

Step 9

Slice the zucchini into half-moons and add to the pot. Let the soup simmer for 15 minutes, or until the vegetables are tender and meatballs are cooked through.

Step 10

Just before serving, mix in the baby spinach until just wilted.

Step 11

Taste and season the soup with the remaining 0.5 teaspoon of salt if needed.

Step 12

Finely chop the fresh parsley and sprinkle on top of the soup before serving.

Nutrition Facts

Serving size	(3163.6g)

Amount per serving	% Daily Value*
Calories	1943.6

Total Fat 134.1g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 520.6mg	0%
Sodium 11895.8mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 23.9g	0%
Total Sugars 42.6g
Protein 118.5g	0%

Vitamin D 53.8IU	0%
Calcium 651.6mg	0%
Iron 20.9mg	0%
Potassium 4439.2mg	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: 60.1%

Protein: 23.6%

Carbs: 16.3%