This meatball soup is delicious, hearty, and creamy. The meatballs are so good that you may want to double the batch and have some to eat as the soup cooks! Meatballs can also be frozen for later use.
Keto notes: With only 17g net carbs per large serving, this fits into many low carb diets! To make this soup lower carb, cut the amount of canned tomatoes in half.
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Creamy Tomato Meatball Soup
- 1 Tablespoon olive oil
- 1 egg beaten
- ¼ cup pork rinds crushed, or crumbs.
- 3 cloves garlic crushed
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 lb. ground beef
- 1 lb. ground pork
- 1 tablespoon butter
- 1 yellow onion diced
- 1 bell pepper diced
- 3 cloves garlic crushed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 14.5 oz. cans diced tomatoes, undrained
- 1 teaspoon hot sauce optional
- ½ cup heavy cream
- 2 cups spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 pinch red pepper flakes
- Salt/Pepper to taste
- For Serving
- 8 oz. Ricotta Cheese
- ½ cup Parmesan Cheese
- Red Pepper Flakes
For the Meatballs
Whisk the egg in a large bowl. Add pork rinds, garlic, salt, and pepper and stir to combine. Add the ground beef and ground pork and gently combine, don’t overwork the meat.
Roll the meat into 1-inch balls.
Heat the olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat.
Brown the meatballs in batches for 2-3 minutes, add a splash of olive oil throughout cooking and decrease heat slightly as needed. The inside of the meatballs will finish cooking in the soup.
Remove the meatballs and set aside.
For the Soup
Place the diced tomatoes in a large bowl and use an immersion blender to blend it to your desired texture, chunks of tomato can be left if preferred. (Alternatively, you can also use a blender.) Set aside.
Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook for 10 minutes, a little longer than normal as this will release some of their sugar which counteracts the acidity of the tomatoes. Stir every few minutes.
Add the peppers and cook for 4 minutes. Add the garlic, tomato paste, hot sauce, and seasonings. Cook for 1 minute.
Add in the broth and tomatoes.
Bring to a boil, then reduce to a simmer. Let it simmer uncovered for 15 minutes. You can also simmer it longer to concentrate the flavor and thicken it more.
Stir the soup and bring the soup to a gentle boil. Add the meatballs and and return it to a gentle boil.
Reduce heat to low and stir in heavy cream, then add the spinach and cook until wilted, about 1 minute.
Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes.
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