Meatball Minestrone Soup
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.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1lb ground beef
  • 1 1/2tbsp golden flaxseed meal
  • 1 large egg
  • 1/4cup no-sugar-added tomato sauce
  • 1/3cup shredded mozzarella cheese
  • 1 1/2tbsp Italian seasoning blenddivided
  • 1 1/2tsp garlic powderdivided
  • 1 1/2tsp fine grind sea saltdivided
  • 1tbsp olive oil
  • 1/2 medium yellow onionminced
  • 2 garlic clovesminced
  • 1/4cup pancettadiced
  • 1cup sliced zucchini
  • 1cup sliced yellow squash
  • 1/2cup sliced carrots
  • 14oz diced tomatoes1 can
  • 4cups beef broth
  • 1/2tsp ground black pepper
  • 3tbsp shredded Parmesan cheese
  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