I have been making this soup for my family for years. This Mini Meatball Soup is similar to the familiar Italian Wedding Soup, but it has tomato sauce in it for a flavourful twist. Instead of pasta, I now use no-carb Konjac noodles. If you don’t have access to those noodles, I think it would also be tasty with a bit of spaghetti squash in place of pasta, but I haven’t tried that yet….next time!

The meatballs could be made with whatever ground meat you like. I’ll often use 2 different types of meat, like pork and beef together which gives the meatballs more flavour. See my note below the recipe about how I quickly portion the meatballs and drop them right into the soup.

This recipe makes a big batch and it freezes well if you’d like to store your extra soup for later.

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5 from 1 vote

Mini Meatball Soup

This is similar to Italian Wedding Soup but with a tomato-based broth and no-carb noodles.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Course, Soup

Keyword: keto, low carb

Servings: 10

Calories: 158kcal

Ingredients

• 3/4 lb Ground Beef (or meat of choice)
• 1 large Egg
• 1/3 cup Parmesan cheese grated
• 1 tsp Parsley dried
• 1/8 tsp Black pepper
• 1/8 tsp Salt
• 4 cup Chicken broth
• 4 cup Water
• 3 cup Tomato sauce
• 2 tbsp Tomato paste
• 3 cup Baby spinach
• 1 tsp Oregano dried
• 1/2 tsp Cumin
• 1/2 tsp Garlic minced
• 1 package konjac pasta or rice or use spiralized zucchini or riced cauliflower

Instructions

• In a large bowl mix the ground beef, egg, grated cheese, dried parsley, pepper and salt. Pinch off mini, olive-sized meatballs.
• Bring chicken stock, water, tomato sauce, oregano and garlic to boil in a pot.
• Drop in meatballs a few at a time, stirring gently. Reduce heat, cover and simmer for 5 minutes.
• Meanwhile, spiralize the zucchini or 'rice' the cauliflower. If using cauliflower, add to the soup.
• A few minutes before serving, stir in spinach. Taste and season with more spices if desired.
• Place noodles, rice, zucchini or riced cauliflower into each bowl and ladle the soup over top.
• Sprinkle with additional parmesan if desired.

Notes

FORMING MEATBALLS: if you're not super picky about having perfectly round meatballs, I find it easiest to use a very small ice cream scoop to portion the meatballs. Get your broth boiling, reduce the heat, and simply scoop and drop the meatballs right in the broth. No need to portion the meatball beforehand. 

Net Carbs per Serving: 4.8 g

You might also be interested in my post about no-carb pasta/rice or this recipe for Low Carb Fettuccini Alfredo.