One of the best things about being on a ketogenic diet is that you can eat all the Italian food you want without any guilt. This recipe is part of our “Italian basics” series, which includes three other meatball recipes, two of which are keto.
The ketogenic diet may sound like a dream come true, but with its high fat and low carbohydrate intake, it can be difficult to maintain a steady supply of energy. Luckily, there are a few keto-friendly meals that are easy to make while keeping your energy levels up. One of our favorites is this keto meatball soup, which combines the comforting flavors of Italian cooking with a keto diet’s mainstay of meatballs and tomato sauce. Not only does it keep you fuller longer, but it also has less than one gram of carbs per serving. For a full list of keto-friendly foods, check out our keto recipes section.
I’ll be the first to admit that I’m a meatball soup snob. A lot of people are. I mean, I’m Italian, all my family eats meatballs again and again, and I have eaten as many as a dozen meatballs at a time at a family dinner. That’s right, a dozen. And this is a HUGE bowl of soup. So I was super excited to discover that I could make an almost exact replica of my favorite Italian Meatball Soup, without the meat. And while it’s not quite the same as the real thing, it’s close.
Do you like flavorful, hearty keto soups?
It’s one of my favourites, particularly when I’m in need of a hearty dinner. Fresh spiralized zucchini noodles float in a luscious tomato broth in this delectable keto dish for Italian meatball soup.
The whole soup is like a warm, keto-friendly embrace with a tonne of flavour!
Simple materials and a s traightforward procedure The fundamental concept behind this dish is to roll and cook fast meatballs before adding them to a simple and tasty soup on the stove. To make cooking easier, I utilise pantry basics like beef broth and chopped tomatoes. Although I roasted fresh veggies including mushrooms, onions, and celery for this soup, you’
may modify or remove them according to your preferences.
- If you don’t already have a vegetable spiralizer, I recommend this OXO Good Grips desktop spiralizer for making zucchini noodles since it’s very simple to set up and use! Zucchini cubes are another an option, although they aren’t as appealing.
- One of our staff members prepares this soup for her family often, but instead of making meatballs, she just cooks the minced beef in a pan with the veggies on the stove.
- If you think you’ll need extra beef broth at the end of the cooking process (or the following day), purchase more when you buy the ingredients.
: 8 SERIES : 8 SERIES : 8 SERIES : 8 SERIES : 8 SERIES : 8 SERIES : 8 SER TIME TO PREPARE: 20 MINUTES TIME TO COOK: 50 MINUTES 1 HOUR AND 10 MINUTES TOTAL TIME Spicy meatballs with zucchini noodles in a wonderful tomato broth’To make the meatballs, combine the following ingredients in a large mixing bowl.
- 2 pound of beef ground
- 1 pound onions hahahahahahahahahahahahaha
- 1/3 cup parsley, chopped
- 2 tblsp. Italian herbs’+ 2 tblsp. garlic salt
- 1 teaspoon pepper, ground
- 1 teaspoon kosher salt To make the soup, use the following ingredients.
- 2 tablespoons extra virgin olive oil
- 1/2 cup celery, chopped
- 2 teaspoons garlic, chopped
- 1/4 cup onion, chopped 1/2 cup mushrooms’ chopped
- Season with salt and pepper to taste.
- 2 courtyard courtyard average, spiral in 2 in 2’28 oz. 2 courtyard courtyard average, spiral in 2 in 2 28 oz. Tomatoes in cans
- 1 red pepper flakes socket
- 6 c . beef stock Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all of the meatball ingredients.
2 Place the meat mixture on a baking sheet in medium-sized balls. 24 meatballs were made from my share. Preheat oven to 350°F and bake for approximately 25 minutes, or until nearly done. They eventually boil away in the soup.
3 In a large pan, heat the olive oil over medium heat and cook the onion, mushrooms, celery, and garlic until transparent. Season with salt and pepper to taste.
4 Add the red pepper flakes, chopped tomatoes, and stock and stir to combine. Simmer for 15 minutes over medium-high heat, or until veggies are soft. Cook for another ten minutes, or until the zucchini is soft, before adding the zucchini and meatballs. Serve’immediately.
Serving size: 1.5 cups’ performance: 7 bowls .326 calories per serving | 18 grammes of fat | 10 grammes of total carbohydrates | 3 grammes of fibre | 30 grammes of protein | 7 grammes of net carbohydrates Presented to you by
Keto Italian meatball soup’is delicious!
A tasty soup recipe that would be a great low-carb dinner. I previously cooked this soup for 17 people at a Hip2Save team retreat, so I doubled the recipe to make sure I had enough for everyone, and it worked out well!
It’s also worth noting that this soup was enjoyed by both keto and non-keto diners! This was served with a simple coleslaw, and the meal was well received by everyone who attended.
This simple keto soup with broccoli and cheddar is a must-try!
Recipe of the Week! Rich in protein, low in carbs and with a rich taste, this keto Italian meatball soup recipe will have you feeling satisfied and energized!. Read more about keto meatball casserole and let us know what you think.
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