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’s look at what you need to make it.
Related Recipes: Easy Curried Sausages Recipe / Mini SouperHero eBook
Meatball Minestrone Ingredients
Here is all you need to make our keto minestrone soup.
How to make it
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.
- 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.
Hot Tips
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.
- 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.
- 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.
- 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.
- Slow cook – Yes, small meatballs can be cooked in no time. However, for our Minestrone, we want juicy 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.
- Can I freeze minestrone? 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.
- Thrifty Chicken Soup
- Chicken Pot Pie Soup
- Keto Pea and Ham Soup
- Keto Chicken Vegetable Soup
- Leek and Celery Soup
So come and hang out with us in any of the below and share your fave Mad Creations with us!
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Keto Italian Meatball Minestrone
Ingredients
MEATBALLS
- 200 g (10.5 oz) beef mince
- 200 g (10.5 oz) pork mince
- 1 tsp (1 tsp) Italian seasoning
- 1 tsp (1 tsp) smoked paprika
- Salt and pepper to taste
SOUP
- 30 g (10 tsp) butter
- 15 g (1 tbsp) olive oil
- 1/4 cup (1/4 cup) onion diced (50g)
- 2 (2) rashers bacon diced (100g)
- 1 (1) chorizo sausage finely chopped
- 1/4 cup (1/4 cup) carrot diced (35g) optional
- 3/4 cup (1 cup) zucchini diced (100g)
- 2 tsp (1 tbsp) Italian Seasoning
- 2 tsp (1 tbsp) smoked paprika
- 400 g (5.37 cups) diced tomatoes fresh or tinned, I use Ardmona Rich & Thick
- 1/4 cup (1/4 cup) roasted red peppers finely diced
- 1 tbsp (1 tbsp) tomato paste
- 300 g (2.5 cups) beef broth or stock
- 1/4 cup (1/4 cup) parmesan grated
- 1/2 cup (1/2 cup) shredded mozzarella
- 1 tbsp (2 tbsp) fresh parsley finely chopped
- 1/2 cup (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.
THERMAL 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
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. I have included a recipe link to make your very own Homemade Italian Seasoning Substitute. It is an easy recipe to make with the herbs you probably already have in your pantry right now.
Your Own Notes
Nutrition
33 responses to “The BEST Italian Meatball Minestrone”
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the coziest meatball soup ever. totally making this tonight in my ninja!-
I hope you loved it!
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Does the 5 mins in the instant pot develop the flavours nicely or would you recommend using the slow cook function for this?
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It sure does. This is a fave dish of mine.
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A winner. thank you.
– I used a home made tomato sauce, chicken stock (‘cos that’s what I had in fridge) and a mixture of beef and pork mince. Did a 1kg dish, adjusted other ingredients accordingly and made 46 meatballs. With the meatballs, refrigerated them then put them in the hot liquid to cook. Cooked for 3 hrs on very low heat once it had come to boil stage. Absolutely delicious. Put a couple of containers in the freezer for another day and still plenty in fridge. -
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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Delicious soup, a meal in a bowl. -
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!-
Good call Sheree, they were missing and have now been added into the method.
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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.
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Hi Liz, yes you could jus add seasonings to flavour it. Here is a link to my fresh chorizo recipe too. https://madcreationshub.com/recipe/authentic-mexican-keto-fresh-chorizo/
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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 ❤️-
Thanks for the feedback Lynda. Fingers crossed you love the end result.
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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! -
This soup sounds so rich and comforting, perfect for the colder days we are now having. -
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! -
This soup looks so delicious and comforting! Exactly what I feel like right now while the temperatures are starting to drop – yum!! -
Oh wow! The flavours in this soup are just amazing. This soup is on the meal plan this week. -
Made this for the 1st time today. Followed the recipe but next time might add a bit more liquid and maybe some mushrooms. This will definitely be a winter favourite. Delicious!!
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I am happy you enjoyed it Lynne. I have made it with the extra mushrooms as well and it is awesome.
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Nice twist on an old classic. I chucked it all in a pot, then baked meatballs and chucked them in and served. On the table in under an hour and kids ate it too (while expertly picking out all signs of zucchini!).
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haha! Damn kids right. Glad you enjoyed it Jess and thanks for leaving a review.
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Hi Megan.
Made the Italian meatball minestrone soup in slow cooker.
Wow the beauitful Italian smells coming from my kitchen had my neighbor asking what I was cooking..
I made 2 batches one your way.. yummy.. very rich and flavour some soup.
Next batch was as equally good as the first , I changed only the meat I used pork sausage, did not cook just cut up and straight into slow cooker..
Have some of each to neighbour’s they loved both.
Winner winner soup dinners.
Cheers Anne. -
So good!! Used 100% beef mince and subbed out the carrot for broccoli.. easy to make and so delicious. Def make again!
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For the meatballs I used 200g beef mince and 200g pork & veal mince. Mixed in TM5.
Used Themie to make sauce up to and including instruction 5 – don’t have blade cover and it was fine. Used chorizo salami (100g) instead of chorizo sausage. Didn’t use zucchini.
Moved to crockpot, added meatballs, cooked for 5 hours then added 200g chopped mushrooms and cooked another hour.
Served as suggested.
Very tasty and quite easy to put together!
Well done on another successful recipe.-
Thanks Fran for leaving how you prepared it and alternative methods. I am so glad you enjoyed the recipe and also your time taken to leave such a great review.
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A very yummy hearty soup – will definitely make again
Took out the zucchini and added mushrooms
Cooked for 10 min in my Tupperware microwave pressure cooker -
Well what more can I say but yummm
Substitute chorizo, with italian salami
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