Meatball Minestrone Soup

By: Keto In an Instant Cookbook By Stacey Crawford

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.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Keto, Low Carb

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, beef broth, contributed, cook 15 min, diced tomatoes, easy, fine grind sea salt, garlic cloves, garlic powder, golden flaxseed meal, ground beef, ground black pepper, italian, italian seasoning blend, keto, Keto In an Instant Cookbook By Stacey Crawford, large egg, low carb, main course, medium yellow onion, no-sugar-added tomato sauce, olive oil, pancetta, prep 10 min, pressure cook, sauté, shredded mozzarella cheese, shredded parmesan cheese, sliced carrots, sliced yellow squash, sliced zucchini

Prep Time

10 min

Cook Time

15 min

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
1 1/2 tsp garlic powder
1 1/2 tsp fine grind sea salt
1 tbsp olive oil
1/2 medium yellow onion
2 garlic cloves
1/4 cup pancetta
1 cup sliced zucchini
1 cup sliced yellow squash
1/2 cup sliced carrots
14 oz diced tomatoes
4 cups beef broth
1/2 tsp ground black pepper
3 tbsp shredded Parmesan cheese

Instructions

Preheat the oven to 400°F and line a large baking sheet with aluminum foil.
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.
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.
Place the meatballs in the oven and bake for 15 minutes. When the baking time is complete, remove from the oven and set aside.
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.
Add the zucchini, yellow squash, and carrots to the pot. Sauté for 3 additional minutes.
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.
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.
When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
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.

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

Previous Next