Keto Meatball Soup
For Keto Lovers
Taste a Little savor and perfect choice for Keto Lovers
Ingredients
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2 lb Ground Beef
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2 Spinach( handful fresh)
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1 Small Onion
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3 Cloves Garlic
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3/4 teaspoon Salt
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1/4 teaspoon Ground Pepper
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2 tsp Italian Seasoning
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2 tablespoons Parsley
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1 tsp(oil) Coconut(or oil of choice)
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1 Onion
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1 celerychopped
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2 tsp. Fresh Basil
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1 tsp. Origano
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3/4 teaspoon. carom flowers
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1 32 oz. Tomatoes
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3 tablespoons tomato paste
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1 Bay leaf
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32- oz sodium beef broth
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1 medium Zucchini(sliced into halves or quarters)
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1 tsp. Smooth Vinegar
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at teste Salt
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to taste Black Pepper
Directions
What is Keto Meatball Soup and how to make it?
Keto meatball soup is a common and classy Mexican bowl, filled with some sneaky vegetables, tomato broth, and delectable meatballs. We utilize some unique spices to make its taste a little savor and perfect choice for keto lovers. The gingery tange makes this meatball soup healthy, hearty and perfect for winter dinner.
Preheat the oven to 350 degrees and line a 9x11-inch baking dish with parchment paper.
In the bowl of a food processor, add spinach, garlic and onion. Process until everything is in very small pieces. Mix the spinach / onion mixture with ground beef, sea salt, pepper, Italian seasoning and parsley in a large mixing bowl. Mix well
Roll into meatballs and place in prepared baking dish.
Bake for 35–45 minutes, or until cooked through.
Put oil in a large heavy bottomed utensil or Dutch oven and heat on medium heat.
Add onion, garlic, carrots, and celery. Until the veggie becomes slightly soft, around 4 minutes.
Add basil, parsley, and thyme. Cook for 1 minute.
Add dipped tomatoes, tomato paste, bay leaves, chicken or beef broth and zucchini.
Bring to a boil, then reduce heat and simmer 20-25 minutes.
Add salt, black pepper and bellus vinegar. Taste the soup, if it tastes flat, it needs more salt.
Add meatballs
Ingredients
| 2 lb Ground Beef | |
| 2 Spinach | |
| 1 Small Onion | |
| 3 Cloves Garlic | |
| 3/4 teaspoon Salt | |
| 1/4 teaspoon Ground Pepper | |
| 2 tsp Italian Seasoning | |
| 2 tablespoons Parsley | |
| 1 tsp(oil) Coconut | |
| 1 Onion | |
| 1 celery | |
| 2 tsp. Fresh Basil | |
| 1 tsp. Origano | |
| 3/4 teaspoon. carom flowers | |
| 1 32 oz. Tomatoes | |
| 3 tablespoons tomato paste | |
| 1 Bay leaf | |
| 32- oz sodium beef broth | |
| 1 medium Zucchini | |
| 1 tsp. Smooth Vinegar | |
| at teste Salt | |
| to taste Black Pepper |
