Easy Paleo Meatball Soup {Keto & Whole30}

I’m big on soups in the wintertime, but my all-time favorite is Italian wedding soup. I wanted to create a gluten-free version without beans or pasta, yet with the same great flavor. With that in mind, this meatball soup recipe was born. It also happens to be dairy-free, keto, paleo, and Whole30 friendly -no modifications needed!

You’ll start by making beef and pork meatballs from scratch. Then, you’ll make an intensely flavorful soup broth. All that’s left to do is cook your meatballs in the broth, add spinach, and serve. You’re going to love how easy this is!

This meatball soup is a hit in my household. The kids add Parmesan cheese to theirs, and they LOVE it. We didn’t even miss the beans and pasta. Healthy food is delicious food! Who would have thought? 

Why You’ll Love This Recipe

• It is a no beans and no pasta adaptation of Italian wedding soup.
• It works for low carb, keto, paleo, and Whole30 protocols.
• It’s a super easy meal the whole family will love.
• This soup is loaded with FLAVOR.

Ingredients You’ll Need

For the meatballs:

• Ground Meat: I like to use a combination of equal parts ground pork and ground beef. Feel free to use one or the other. You can also use ground turkey, ground chicken, or ground lamb.
• Eggs: Eggs help hold the meatballs together and keep them nice and juicy.
• Sweet Onion: Sweet onion intensifies the mouthwatering savory flavor. Shallots also work.
• Spices & Seasonings: Garlic powder and minced parsley (dried or fresh) for flavor.
• Salt & Ground Black Pepper: rounds out the savory flavors.

For the soup:

• EVOO: You’ll need extra virgin olive oil or avocado to coat the bottom of your pot.
• Mirepoix Blend: A classic mirepoix veggie blend has equal parts diced onion, celery, and carrots. This trio of veggies adds irresistible flavors and aromas. To save time, check your produce section for pre-cut mirepoix vegetables.
• Garlic: Adds a layer of robust, savory flavor.
• Bay Leaf: Deepens the flavor of the soup broth.
• Chicken Broth: It is essential to use a quality chicken broth here as we’ll be using it for the meatball soup broth, so you want it to be delicious. *Most bone broths don’t have a lot of flavor, so I highly recommend using regular chicken broth for this recipe.
• Baby Spinach Leaves: The delicate leaves add fresh flavor to the soup and a ton of nutrients. You can also add curly kale, Tuscan kale, chard, or escarole.

How To Make Paleo Meatball Soup with Spinach

Step 1: Make meatballs. Place all meatball ingredients in a large mixing bowl and mix well with your hands or a wooden spoon. Then, roll the mixture into 1-1/2″ balls, and place them on a parchment-lined baking sheet. Cover and refrigerate.

Step 2: Cook vegetables. Heat oil over medium heat in a large pot, and then add the onions, garlic, carrots, and celery. Cover and let the veggies sweat, stirring occasionally.

Step 3: Deglaze pot. Add the chicken broth to the pot and add the bay leaf, salt, and pepper. Stir well. Bring the liquid to a boil, reduce the heat, and simmer for 10 minutes.

Step 4: Cook meatballs. Returning to the baking sheet of meatballs, remove them from the fridge and carefully drop them into the simmering pot of broth and vegetables. Simmer for 15-20 minutes or until the meatballs are cooked through.

Step 5: Finish and serve. Stir in the spinach and serve.

Recipe Tips

• Don’t be scared to get messy – The best way to make meatballs is with your hands.
• Don’t overmix – You want to mix the meatball ingredients thoroughly without fussing with it too much.
• Small vs. large meatballs – I like to roll the meatballs reasonably large (a little smaller than golf ball size), but that is a personal preference. This recipe makes about 34 meatballs with a standard cookie scoop.
• Boil the meatballs – Don’t hesitate to drop raw meatballs directly into your soup. Cooking them this way makes them super soft and tender.
• Add spinach at the end – Wait until the soup is finished to add the spinach leaves. The hot broth will gently wilt the leaves, making them soft and tender.
• Serving – I love enjoying this cozy soup with freshly grated parmesan, a squeeze of fresh lemon, and a slice of crusty bread. YUM.

Slow Cooker Instructions

If you’d rather cook your soup in a Crockpot, you’ll need to make the following modifications:

1. First, make the meatballs according to the stovetop instructions. Next, warm EVOO in a large pan until hot but not smoking. Add the meatballs and cook until lightly browned and golden on all sides. Transfer to a paper-towel-lined plate.
2. Add the remaining soup ingredients to your slow cooker and the par-cooked browned meatballs. Cook on low for 4 to 6 hours or high for 2 to 4 hours.

Variations

There’s plenty of room to make a heartier meatball soup with grains, beans, and pasta. Cook add-ins separately and then stir them into your finished soup. Check out the list below for ideas.

• Wild Rice
• Quinoa
• Small Pasta Noodles
• Orzo
• Beans

To keep your meatball soup low carb, keto, paleo, and Whole30, try adding:

• Zucchini Noodles – These are best added to individual bowls of soup before serving.
• Cauliflower Rice – Place the cooked cauliflower rice in your soup bowl and ladle the meatball soup overtop.

Storing & Freezing

Storing: Keep leftover meatball soup in an airtight container in the fridge and enjoy within 2 to 3 days.

Freezing: After cooling, pour your soup into freezer-safe containers (leaving room at the top for expansion), and freeze for 2 to 3 months. Thaw overnight in the fridge before reheating.

Soups You’ll Love

Easy Flank Steak Pho

Italian Sausage Soup with Ravioli

Gluten-free Lasagna Soup

Prime Rib Soup

If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!

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