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Italian Meatball Minestrone Soup – It is Crazy Good!

Honestly this keto Italian Meatball Minestrone Soup is one of our all time favourites. I cannot count the bowls of it I have eaten! This is a 5 star soup recipe!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I really wanted to make an Italian Meatball Minestrone Soup because

a) it sounds delicious and

b) all the flavours in a meatball and vegetable soup has to be good right?

Well for Dave and I, it is a resounding YES!

Keto Meatball Minestrone Soup

So of course I had to attempt to make this a low carb/keto soup recipe that everyone would be happy with.

Gone are the meatball fillers like breadcrumbs or panko. No pasta or beans in this keto minestrone. If you have tried my Keto Minestrone Soup before then you know that I really like a rich comfort keto soup.

I have never been a big fan of higher carb keto recipes since starting a keto diet. I much prefer trying to keep any meal I have under 10g net carbs, even though I mostly am OMAD – one meal a day.

Anyway let look at what you need to make it.

bowl of soup with tomatoes scattered around

Meatball Minestrone Ingredients

Here is all you need to make our to our keto minestrone soup.

Italian minestrone ingredients laid out
Italian minestrone ingredients laid out

How to make it

As my usual methods I have included both a conventional method, a Thermomix minestrone recipe method and one for the Instant Pot.

First up mix the meatballs with the herbs and spices.

minced beef
  • Roll into small bite size meatballs (15g each) and set aside in the fridge.
  • Place butter and oil in large saucepan, crockpot, slow cooker or Instant Pot. Heat over moderate heat until butter has melted.
  • Add onion, bacon, chorizo, carrot and zucchini and sauté until vegetables are softened.
  • Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, and broth to bacon mixture and bring to a boil. Reduce to low/slow and add meatballs to stock.
  • Cook on low for 6-8 hours. See Note 2.
  • When soup is ready meatballs should very tender. Season well.
  • Serve with grated parmesan and mozzarella. Garnish with parsley and basil.
Italian minestrone soup in a white bowl

Hot Tips to get a Perfect Result Everytime

So you want to make the soup perfect every time then listen up. This is a great keto soup recipe but you do need just a few hot tips to ensure success.

  1. Choose fattier mince meat. With all great keto ground beef recipes you need some healthy fats. In this minestrone I use both pork and beef mince. I choose to get the fattier ground meat when I can and preferable pasture fed. The higher fat content and mixing it well ensure the meatballs stay together.
  2. Mix the meatballs well. Make sure if you are not making the Thermomix version that you really squish the hell out of that meat to make it really want to cling together for perfect meatballs.
  3. Thermomix owners – use a Blade Cover. If you do not have a blade cover then fry the meatballs and add back to the sauce later or use a slow cooker. The blade cover allows the meatballs to hold their shape and keep them away from the blades.
  4. Slow cook! Yes small meatballs can be cooked in no time. However for our Italian Meatball Minestrone we want juice soft and tender meatballs. This is what happens when you slow cook. To test if your soup is ready try a meatball. It should be tender and not grainy at all.
  5. Can I freeze the soup. This is a keto soup recipe that 100% freezer friendly. Simply ladle the soup into individual portions and seal airtight and freeze.

Want some more Spectacular Keto Soup Recipes?

I am a huge soup fan. While this meatball minestrone is absolutely the bomb 💣I have quite a few low carb soup recipes that will knock your socks off.

  1. Thrifty Chicken Soup
  2. Chicken Pot Pie Soup
  3. Keto Pea and Ham Soup
  4. Smokey Mexican Chicken Taco Soup
  5. Keto Chicken Vegetable Soup
bowl of minestrone soup with basil on top

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Bowl of minestrone soup on a grey table with tomatoes and herbs around it

Keto Italian Meatball Minestrone

I just had to make a keto Italian Meatball Minestrone Soup recipe. Who doesn't love a great soup (and meatballs) without all the carbs. I am a big fan of this super easy slow cooked keto soup.
5 from 9 votes
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Course: Lunch and Dinner
Cuisine: Italian
Keyword: keto italian meatball minestrone, keto meatball soup, keto minestrone soup
Recipe Category: Low Carb
Calories: 567kcal
Author: Megan Mad Creations Hub
Servings: 4 serves
Tap or hover over number to scale ingredients
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Ingredients

MEATBALLS

  • 200 g beef mince
  • 200 g pork mince
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • Salt and pepper to taste

SOUP

  • 30 g butter
  • 15 g olive oil
  • 1/4 cup onion diced (50g)
  • 2 rashers bacon diced (100g)
  • 1 chorizo sausage finely chopped
  • 1/4 cup carrot diced (35g) optional
  • 3/4 cup zucchini diced (100g)
  • 2 tsp Italian Seasoning
  • 2 tsp smoked paprika
  • 400 g diced tomatoes fresh or tinned, I use Ardmona Rich & Thick
  • 1/4 cup roasted red peppers finely diced
  • 1 tbsp tomato paste
  • 300 g beef broth or stock
  • 1/4 cup parmesan grated
  • 1/2 cup shredded mozzarella
  • 1 tbsp fresh parsley finely chopped
  • 1/2 cup fresh basil leaves to garnish

Instructions

CONVENTIONAL / SLOW COOK/ INSTANT POT METHOD

  • In a large bowl place all meatball ingredients. Use your hands to thoroughly mix the seasonings through the mince. The mince needs to be well kneaded to hold together in the soup.
  • Pinch off a small piece of the meat mixture and gently roll between your hands to form meatballs (about 2 teaspoons each) and place onto a small tray. Continue shaping until all the meat is used. Cover and place into the fridge. Note 1.
  • Place butter and oil in large saucepan, crockpot, slow cooker or Instant Pot. Heat over moderate heat until butter has melted.
  • Add onion, bacon, chorizo, carrot and zucchini and sauté until vegetables are softened.
  • Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, and broth to bacon mixture and bring to a boil. Reduce to low/slow and add meatballs to stock.
  • Cook on low for 6-8 hours. See Note 2.
  • When soup is ready meatballs should very tender. Season well.
  • Serve with grated parmesan and mozzarella. Garnish with parsley and basil.

THERMOMIX METHOD

  • Place all meatball ingredients into mixer bowl and mix 6 sec/speed 10.
  • Pinch off a small piece of the meat mixture and gently roll between your hands to form meatballs (about 2 teaspoons each) and place onto a small tray. Continue shaping until all the meat is used. Cover and place into the fridge. Note 1.
  • Place onion into mixer bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
  • Add butter, olive oil, bacon, chorizo, carrot and zucchini. Cook 6 min/Varoma/reverse stir. Pour into a small bowl.
  • Insert Blade Cover. Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, broth and bacon mixture into mixer bowl. Cook 15 min/Varoma/revers/speed 1.
  • Place meatballs into soup (careful not to go over the max level). Slow cook/6 hours (TM6) or 99 min/95℃/reverse/speed 1 and repeat.
  • When soup is ready meatballs should very tender. Season well.
  • Serve with grated parmesan and mozzarella. Garnish with parsley and basil.

Notes

1. Meatballs can be cooked by browning if preferred and then added to the minestrone.
Bake the meatballs in the oven (15 – 20 minutes) at 200℃.
2. Check meatballs and soup consistency after 6 hours. Meatballs should be very tender. If you need to extend the time extend it.
3. This soup can be done in a lot less time but by slow cooking it does develop the flavours.
4. Extra vegetables such as mushrooms and cauliflower go great in a keto minestrone. Simply add what you like mindful that you will be adding more carbs.
5. For Instant Pot set to pressure cook/5 minutes/natural release for 10 minutes then quick release.

Nutrition

Serving: 1serve | Calories: 567kcal | Carbohydrates: 10g | Protein: 29g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 732mg | Potassium: 758mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2772IU | Vitamin C: 21mg | Calcium: 223mg | Iron: 4mg | Magnesium: 50mg | Net Carbs: 7g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    23 Comments

  • Andrea says:

    5 stars
    Oh wow! The flavours in this soup are just amazing. This soup is on the meal plan this week.

  • Sylvie says:

    5 stars
    This soup looks so delicious and comforting! Exactly what I feel like right now while the temperatures are starting to drop – yum!!

  • Gavin says:

    5 stars
    Another belter of a recipe! It’s gonna be getting a lot colder over the next few months and soups will start hitting the kitchen regularly. I’ve pinned it for later. Cheers!

  • Robyn says:

    5 stars
    This soup sounds so rich and comforting, perfect for the colder days we are now having.

  • Jaimie says:

    5 stars
    Oh wow, YUM! I can never get my kids to eat minestrone, simply because of the veggies. How could I not have thought of meatballs though?! That will get them over the line, FOR SURE!

  • Lynda H says:

    5 stars
    Smells great!!!!!!!!!
    … I’m cooking it in the ninja foodi today.
    Will be having this for dinner with some keto Gaelic bread.
    Will post pictures up later on your Facebook posts.
    Very easy to make which I love ❤️

  • Liz Clare says:

    I don’t eat pork or any pig products. I can sub beef for the pork mince just wondering about the chorizo sausage. How hot is the sausage? Could I just find a recipe for chorizo seasoning and add a little bit and a beef sausage> I would imagine that would work ok.

  • Sheree says:

    I’m not sure if I’m going nuts (which is possible) but where does the method say to add the 2tsp of paprika and herbs? I forgot until I had it all in the cooker which is fine but I assume while cooking the veges?
    Thank you!

  • CathyC says:

    5 stars
    Delicious soup, a meal in a bowl.

  • Abbie says:

    Just wondering what temp I put it on for my slow cook function for the Thermomix (TM6) as it can range from 37° up to 98°C? Thanks 🙂

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