Meatball Minestrone Soup
By :Keto In an Instant Cookbook By Stacey Crawford
Print Recipe
This warm and comforting soup features vegetables and homemade meatballs in a savory minestrone broth. Pancetta adds a smoky punch to this keto version of a classic Italian soup.
Votes: 12
Rating: 4.58
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggs, Ground Beef, Mozzarella, Onion
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 1 lb ground beef
  • 1 1/2 tbsp golden flaxseed meal
  • 1 large egg
  • 1/4 cup no-sugar-added tomato sauce
  • 1/3 cup shredded mozzarella cheese
  • 1 1/2 tbsp Italian seasoning blend divided
  • 1 1/2 tsp garlic powder divided
  • 1 1/2 tsp fine grind sea salt divided
  • 1 tbsp olive oil
  • 1/2 medium yellow onion minced
  • 2 garlic cloves minced
  • 1/4 cup pancetta diced
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1/2 cup sliced carrots
  • 14 oz diced tomatoes 1 can
  • 4 cups beef broth
  • 1/2 tsp ground black pepper
  • 3 tbsp shredded Parmesan cheese
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggs, Ground Beef, Mozzarella, Onion
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 1 lb ground beef
  • 1 1/2 tbsp golden flaxseed meal
  • 1 large egg
  • 1/4 cup no-sugar-added tomato sauce
  • 1/3 cup shredded mozzarella cheese
  • 1 1/2 tbsp Italian seasoning blend divided
  • 1 1/2 tsp garlic powder divided
  • 1 1/2 tsp fine grind sea salt divided
  • 1 tbsp olive oil
  • 1/2 medium yellow onion minced
  • 2 garlic cloves minced
  • 1/4 cup pancetta diced
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1/2 cup sliced carrots
  • 14 oz diced tomatoes 1 can
  • 4 cups beef broth
  • 1/2 tsp ground black pepper
  • 3 tbsp shredded Parmesan cheese
Votes: 12
Rating: 4.58
Rate this recipe!
Instructions
  1. Preheat the oven to 400°F and line a large baking sheet with aluminum foil.
  2. In a large bowl, combine the ground beef, flaxseed meal, egg, tomato sauce, mozzarella, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Using your hands, mix the ingredients until well combined.
  3. Make the meatballs by shaping heaping 1 tablespoonof the ground beef mixture into a meatball. Repeat with the remaining mixture and then transfer the meatballs to the prepared baking sheet.
  4. Place the meatballs in the oven and bake for 15 minutes. When the baking time is complete, remove from the oven and set aside.
  5. Select Sauté (Normal). Once the pot is hot, add the olive oil, onion, garlic, and pancetta. Sauté, stirring constantly, for 2 minutes or until the garlic becomes fragrant and the onions begin to soften.
  6. Add the zucchini, yellow squash, and carrots to the pot. Sauté for 3 additional minutes.
  7. Add the diced tomatoes, beef broth, black pepper, and remaining garlic powder, sea salt, and Italian seasoning to the pot. Stir to combine and then add the meatballs.
  8. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High and set the cook time for 5 minutes.
  9. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
  10. Open the lid and gently stir the soup. Ladle into serving bowls and top each serving with 1/2 tablespoon of the Parmesan. Serve hot.
Recipe Notes

Tip Prebaking the meatballs in the oven helps ensure they won’t fall apart while cooking in the pot.

Nutrition per serving

Calories: 300 Fat: 18g

Net carbs: 7g

Protein: 23g

8 replies
  1. Cherylsbarnard
    Cherylsbarnard says:

    This was a full bodied and flavorful soup that is low calorie as well. Used a slice of bacon in lieu if olive oil and Pancetta. The meatballs were very good and baking them made a big difference. Did not use flax, used seasoned breadcrumbs. Will make this again.

  2. Abba
    Abba says:

    1) Add one-half pound Italian sausage meat to the pound of ground beef for the meat balls.
    2) Use bread crumbs in lieu of flax for bread crumbs.
    3) Add 1/4 cup of Red Wine to other broth ingredients.
    4) Chop carrots into smaller bites prior to sautéeing.
    5) Add 2 cups par-boiled pasta to cook Soup and let warm until just done with cover on.
    6) Stir in chopped Italian parsley just before serving.
    > Otherwise follow standard directions.

  3. Chickeebabe
    Chickeebabe says:

    IM AMAZED AT HOW AWESOME THIS IS!! Very flavorful and filling. The broth is better than any broth ive ever had. I am going to take leftovers (if there are any) to work! I highly recommend it!

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