Hey, friends! If you’re looking for a cozy dish that’s both delicious and fits your keto lifestyle, look no further than Keto-Friendly Italian Meatball Soup!
This recipe is like a big hug in a bowl—perfect for chilly days when you want something hearty yet easy to whip up. You’ll love how quick it is to make, with minimal ingredients and just one pot, making it a total time-saver. Plus, it’s loaded with protein from the meatballs and packed with nutrients from the veggies, so it’s a win for your health too.
Honestly, who doesn’t want a spoonful of Italian comfort food without the carbs? Here’s how to make Italian meatball soup with a keto twist that’ll keep you coming back for more!
Serving and Pairing Suggestions:
Serve this yummy soup hot and fresh, with a sprinkle of fresh basil or parsley to really bring the flavors to life! For an extra crunch, pair it with Zucchini Noodles with Pesto or enjoy some Roasted Vegetables on the side.
If you want to sip while you snack, a refreshing Watermelon Sangria would be the perfect match for this savory soup. Sounds good, right?
Tips and Notes:
- Meatball Alternatives: Feel free to swap turkey or chicken for the beef to lighten things up!
- Veggie Boost: You can throw in any low-carb veggies you love, like spinach or bell peppers, to make it even healthier.
- Storage: This soup keeps well in the fridge for about 3-4 days, so make a big batch for leftovers!
Keto-Friendly Italian Meatball Soup
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Cooking spoon
- 1 Meatball scoop or spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound ground beef - or turkey
- 1/2 cup parmesan cheese - grated, for meatballs
- 1 large egg - beaten, for meatballs
- 1/4 cup fresh parsley - chopped, for meatballs
- 1 teaspoon garlic powder - for meatballs
- 1 teaspoon onion powder - for meatballs
- 1 teaspoon Italian seasoning - for meatballs
- Salt and pepper to taste - for meatballs
- 4 cups beef broth - low sodium
- 1 can - 14.5 oz diced tomatoes (with juice)
- 1 medium zucchini - diced
- 1/2 cup bell pepper - diced
- 1 teaspoon olive oil
- 1 teaspoon garlic - minced
- 1 teaspoon Italian seasoning - for soup
- Salt and pepper to taste - for soup
Instructions
- In a mixing bowl, combine ground beef, parmesan cheese, beaten egg, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Form mixture into small meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add beef broth, diced tomatoes, zucchini, and bell pepper to the pot. Stir in Italian seasoning, salt, and pepper.
- Bring the soup to a simmer and add the meatballs to the pot. Cook for about 25-30 minutes, or until the meatballs are cooked through.
- Serve hot with additional parsley or parmesan on top if desired.