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Mad Creations Keto Recipes
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 11 votes
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Course: Lunch and Dinner
Cuisine: Italian
Recipe Category: Low Carb
Calories: 567kcal
Author: Megan Ellam
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Servings: 4 serves
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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!