Italian Meatball Soup

About

This delicious Keto soup is loaded with flavor from Italian seasonings, pork meatballs and tender zucchini pasta ribbons. Somewhere between spaghetti and soup, this hearty Keto meal makes for a warming lunch or light dinner option. Perfect served with some Keto garlic bread or toasted low carb bread and olive oil. You will find an array of Keto friendly breads to complement your soup in our sides section.

Can I Use a Different Meat?

We have prepared our Keto meatball soup with ground pork. We understand however, that this may not suit everyone’s diet. If you would like to use an alternative, we recommend swapping for beef or ground turkey thigh or ground chicken thigh. You may even use a combination of meats. Simply follow the recipe instructions as written, substituting your chosen meat. Please adjust cooking times if needed for your chosen protein.

Can I Use Alternative Noodles?

We have chosen zucchini noodles for our meatball soup to not only add texture, but to also bring some added veggies to the dish. If you would like a more traditional pasta consistency, you may swap these for Shirataki noodles, adding them to the soup and cooking through as per the packet guidelines. Alternatively, if you would like to reduce the carb count further, you can omit the addition of noodles entirely and just enjoy a simple meatball soup. Please be sure to adjust your macros to account for any changes made to the recipe and any toppings or sides added.

Ingredients

9 ounce ground pork
2 tablespoon, grated parmesan cheese
1 ½ cup chicken broth, bouillon or consomme, ready-to-serve can
1 teaspoon oregano, dried
1 medium zucchini
1 tablespoon red onion
1 tablespoon olive oil
½ cup tomato sauce
½ tablespoon basil, fresh
¼ teaspoon garlic, powder
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the ground pork, dried oregano, garlic powder, 1 tablespoon of the parmesan and a generous pinch of salt and pepper to a mixing bowl. Finely chop the onion and add to the bowl. You may adjust the seasonings as desired to suit your personal preference.
Mix everything together thoroughly with your hands until well combined. Divide the pork mixture into 8 even portions, rolling each into a ball. Heat the olive oil in a large saucepan or Dutch oven over a medium/high heat. Add the meatballs and cook until browned all over.
Add the passata (tomato sauce) and stock to the pan. Stir well to combine. Bring up to a gentle boil then reduce to a simmer. Simmer for 10 minutes to allow the sauce to reduce, the flavors to infuse, and the meatballs to cook through completely.
While the soup is simmering, you can prepare the noodles. Slice the ends from the zucchini and peel the outer skin and discard. Peel the zucchini flesh into wide ribbons. Add the zucchini noodles to the soup. Stir well to combine and cook for a minute or so until just tender. Do not overcook or the zucchini will be too soft.
Divide the soup between two serving bowls. Scatter the remaining parmesan over the top of each bowl. Top each dish with chopped fresh basil to serve.