Keto Meatball Soup

Brace for the cold with our comforting Keto Meatball Soup! Oven-baked beef meatballs, seasoned and parmesan-laden, swim in a creamy tomato and beef broth. This hearty, family-approved bowl of warmth will have everyone asking for seconds. Turn to our Keto Italian Meatball Soup for your next chilly day craving!

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 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


Preheat your oven to 375° F. 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. 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.