Paleo & Keto Meatball Soup

This keto meatball soup is easy to prepare, hearty, and loaded with fresh veggies and flavor. Best of all, the meatballs can be made ahead of time and it freezes nicely. 

Paleo & Keto Meatball Soup

Ingredients
Meatballs:
  1. 2 Lb. Ground Beef
  2. 2 Handfuls Fresh Spinach
  3. 1 Small Onion
  4. 3 Cloves Garlic
  5. 3/4 tsp. Sea Salt
  6. 1/4 tsp. Ground Pepper
  7. 2 tsp. Italian Seasonings
  8. 2 Tbsp. Parsley

Soup:
  1. 1 Tbsp. Coconut Oil or oil of choice
  2. 1 Small Onion diced
  3. 2 Cloves Garlic minced
  4. 1 Medium Carrot Peeled and Diced
  5. 1 Stalk of Celery Chopped
  6. 2 tsp. Dried Basil
  7. 1 tsp. Oregano
  8. 3/4 tsp. Thyme
  9. 1 32 oz. Can of Diced Tomatoes
  10. 3 Tbsp. Tomato Paste
  11. 1 Bay Leaf
  12. 32- oz. Low Sodium Beef or Chicken Broth
  13. 1 Medium Zucchini - Chopped into Halves or Quarters
  14. 1 tsp. Balsamic Vinegar
  15. Salt to taste (at least 1/2 tsp.)
  16. Pepper to taste (at least 1/4 tsp.)

Instructions
For the meatballs:
  • Preheat oven to 350 degrees and line a 9x11 inch baking dish with parchment paper.
  • In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, and Parsley. Mix well.
  • Roll into meatballs and place into prepared baking dish.
  • Bake for 35-45 minutes, or until cooked through.