Keto Meatball Soup

By Wendy Polisi

Dish Info

When temperatures drop outside, this Keto Meatball Soup is the perfect way to warm up! The meatballs are made with ground beef, parmesan, and plenty of seasoning, then oven-baked to perfection. Meanwhile, the tomato and beef-broth base is thickened with heavy cream for a rich, satisfying bite with every spoonful.


Soup – 1 tablespoon avocado oil – ½ cup chopped onion – 2 celery stalks chopped – 1 teaspoon minced garlic – 28 ounces crushed tomatoes – 4 cups beef broth – 1 ½ teaspoons Italian Seasoning – Salt and pepper to taste – 1 cup heavy cream – ½ teaspoon xanthan gum optional (for a thicker soup) – Optional: Palmini Noodles and fresh parsley; for serving Meatballs – 2 pounds ground beef – 1 cup finely grated Parmesan – ⅓ cup almond flour – 1 teaspoon Italian seasoning – 1 teaspoon sea salt – ½ teaspoons ground black pepper – 2 eggs beaten – 2 teaspoons gelatin

– In a large bowl, combine the ground beef, grated parmesan, almond flour, Italian seasoning, salt, and pepper.

– Beat the eggs in a small bowl and sprinkle with the gelatin. Allow to sit for 5 minutes. Whisk and then mix into the meat mixture.

- Whisk and then mix into the meat mixture.

– Form into small meatballs, about 1 tablespoon each. – Place on a parchment-lined baking sheet and cook for 7 minutes. Flip and cook for another 7 minutes.

– While the meatballs cook, heat the oil in a saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute longer.

– Add the tomatoes, broth, heavy cream, and Italian seasoning. Season to taste with salt and pepper.

– Bring to a boil and then reduce to a simmer. Cover and cook for 10 minutes. Add heavy cream and xanthan gum and cook for 5 minutes. – Add the meatballs and cook for another 10 minutes. – If desired, stir in palmini noodles and cook until warmed through. – Garnish with fresh parsley and serve warm.