Whole30 Hearty Meatball and Potato Soup

Dive into a warm, comforting bowl of Whole30 Hearty Meatball and Potato Soup, a wholesome recipe that strikes the perfect balance between nutritious and filling. Featuring tender, almond flour-bound meatballs made from a savory blend of ground beef and pork, this paleo-friendly soup is brimming with hearty vegetables like carrots, celery, and russet potatoes, all simmered in a rich beef broth infused with fresh thyme and bay leaves. Perfect for meal prepping or a cozy family dinner, this soup is entirely dairy-free, gluten-free, and compliant with Whole30 guidelines. Garnished with fresh parsley, it’s a complete one-pot meal that’s as satisfying as it is nourishing. Whether you're following a Whole30 diet or just craving a rustic, flavorful soup, this recipe will quickly become a weeknight favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 1 large egg
• 0.25 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 3 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 6 cups beef broth
• 3 medium russet potatoes
• 2 bay leaves
• 1 tablespoon fresh thyme
• 0.25 cup fresh parsley

Directions

Step 1

In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.

Step 2

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

Step 3

In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes per batch. Remove meatballs and set aside.

Step 4

In the same pot, add chopped onion, diced carrots, and sliced celery. Cook until the vegetables start to soften, about 5 minutes.

Step 5

Add minced garlic and cook until fragrant, about 1 minute.

Step 6

Pour in the beef broth and add the diced potatoes, bay leaves, fresh thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together.

Step 7

Bring the soup to a gentle boil, then reduce the heat to a simmer.

Step 8

Return the meatballs to the pot and let the soup simmer until the potatoes are tender and the flavors are well developed, about 25-30 minutes.

Step 9

Remove the bay leaves before serving.

Step 10

Garnish with chopped fresh parsley and serve hot.

Nutrition Facts

Serving size	(3268.4g)

Amount per serving	% Daily Value*
Calories	3004.2

Total Fat 179.8g	0%
Saturated Fat 58.7g	0%
Polyunsaturated Fat 5.0g
Cholesterol 724.7mg	0%
Sodium 8562.8mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 23.6g	0%
Total Sugars 27.5g
Protein 185.2g	0%

Vitamin D 53.8IU	0%
Calcium 570.2mg	0%
Iron 22.9mg	0%
Potassium 6274.7mg	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: 53.0%

Protein: 24.3%

Carbs: 22.7%