Meatball Soup (Paleo, Keto-Friendly, Gluten, Grain & Dairy-Free)

Recipes | November 14, 2018 | By

Meatball Soup 

(Whole 30, Paleo & Keto-Friendly, Gluten, Grain & Dairy-Free)Adapted from Cassidy’s Craveable Creations Makes about 3 1/2 quarts

For the Meatballs

2 pounds ground beef (I used 85/15)
2 handfuls fresh spinach (I used baby spinach)
1 small onion, minced or diced (your preference)
3 cloves garlic, minced
3/4 teaspoon sea salt 
1/4 teaspoon ground pepper
2 teaspoons Italian seasoning
2 tablespoons fresh parsley, chopped

For the Soup

1 tablespoon coconut oil or oil of choice. (I used solid coconut oil)
1 small onion, minced
2 cloves garlic, minced 
1 medium onion, peeled and diced
1 stalk celery, chopped 
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme (I used fresh)
32 ounces canned diced tomatoes
3 tablespoons tomato paste 
1 bay leaf 
32 ounces low-sodium beef or chicken broth (I used beef stock)
1 medium zucchini, chopped into quarters or halves 
1 teaspoon balsamic vinegar 
1/2 teaspoon salt (I used Kosher)
1/4 teaspoon black pepper

Preheat oven to 350 degrees. The recipe for which this was adapted, called for baking the meatballs in a 9×11, parchment paper-lined baking dish. I always prefer to make my meatballs on a baking sheet. 

Directions for the Meatballs:

In the bowl of a food processor, add the spinach, garlic and onion. Process until ingredients are finely chopped. Add this mixture to a large mixing bowl and then add the ground beef, sea salt, pepper, Italian seasoning and parsley. Combine well.

Roll into meatballs and place in baking dish, or baking sheet. I chose to use a scoop to assure that all of my meatballs are the same size. 

Bake 35-45 minutes, or until they are cooked thoroughly. 

Directions for the Soup:

Add the oil to the bottom of a stock pot over medium heat. 

Add the onion, garlic, carrot and celery. Sauté for approximately 4 minutes, until the vegetables are somewhat soft. 

Add the basil, oregano and thyme. Cook for 1 minute. 

Add the diced tomatoes, tomato paste, bay leaf beef broth (or stock) and zucchini. 

Bring to a boil and then simmer for 20-25 minutes. 

Add salt, pepper and balsamic vinegar. 

Add meatballs to the soup, let them warm up, and serve. 



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