31+ Refreshing Keto Crockpot Meatball Soup Recipes for Every Season

If you’re on a keto diet, finding meals that are both satisfying and easy to prepare can be challenging.

But with the right recipes, staying on track can be delicious and effortless.

One meal that’s perfect for the keto lifestyle is meatball soup.

It’s comforting, filling, and can be made in your trusty crockpot, saving you time and effort.

Crockpot meatball soups can easily be adapted to fit your keto needs, with low-carb vegetables, flavorful broths, and tasty seasonings.

In this article, we’ve compiled over 31 mouth-watering keto crockpot meatball soup recipes.

Whether you prefer creamy, brothy, or vegetable-packed soups, there’s something for everyone.

These soups are rich in flavor, easy to make, and packed with protein, making them ideal for a busy day when you want a hearty, keto-friendly meal.

By using a crockpot, you can prepare these soups in the morning and let them simmer all day, so when you get home, dinner is ready to serve.

From classic flavors to unique twists, you’ll find a range of options to keep your meals exciting while sticking to your keto diet.

So grab your slow cooker, gather your ingredients, and dive into these tasty and wholesome recipes.

31+ Refreshing Keto Crockpot Meatball Soup Recipes for Every Season

Keto crockpot meatball soups are the perfect solution for anyone on a low-carb diet looking for hearty, satisfying meals that don’t require much effort.

These recipes are versatile, allowing you to mix and match ingredients to suit your preferences.

With the rich flavors of meatballs, fresh vegetables, and savory broths, you’ll never feel like you’re missing out on flavor.

And best of all, each recipe is designed to keep you in ketosis while providing comfort and nourishment throughout the day.

So, whether you’re cooking for yourself or feeding a family, these keto crockpot meatball soups will make your meals easier, tastier, and more exciting.

The best part? You can enjoy these meals with little prep time and still feel like you’re indulging in a delicious, satisfying dish that fits your keto goals.

Keto Meatball Soup with Spinach and Mushrooms

This hearty soup is a delicious and filling meal, combining tender meatballs with nutritious spinach and earthy mushrooms. The crockpot allows the flavors to meld together perfectly, making it an ideal meal for busy days. The low-carb meatballs paired with a flavorful broth create a satisfying dish that’s perfect for keto dieters. With plenty of healthy fats and vegetables, this soup is both comforting and nourishing.

Ingredients:

• 1 lb ground beef
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil
• 4 cups beef broth (low sodium)
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1/2 cup heavy cream
• Fresh parsley, chopped (optional)

Instructions:

• In a bowl, combine the ground beef, egg, almond flour, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
• Form the mixture into small meatballs, about 1 inch in diameter.
• Heat olive oil in a pan over medium heat and sear the meatballs on all sides until browned (about 5 minutes).
• Transfer the meatballs to the crockpot and add the beef broth.
• Add the sliced mushrooms to the crockpot and stir.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• About 30 minutes before serving, add the spinach and heavy cream to the crockpot.
• Stir gently and cook until the spinach wilts and the soup is heated through.
• Garnish with fresh parsley before serving, if desired.

This keto meatball soup is rich, creamy, and full of flavor. The broth is savory, and the meatballs are juicy and tender. The spinach and mushrooms add depth and nutrition, making it an ideal choice for a comforting meal on a low-carb diet. You can enjoy this soup on its own or pair it with a side salad for extra greens. It’s easy to make, and the crockpot ensures that all the flavors meld together perfectly.

Creamy Keto Meatball Soup with Cauliflower

A creamy and delicious soup, this keto meatball creation is made with cauliflower to add a hearty and filling texture without any carbs. The combination of savory meatballs, rich broth, and smooth cauliflower makes it a perfect option for a cozy winter meal or a make-ahead dinner that can be enjoyed throughout the week.

Ingredients:

• 1 lb ground turkey or beef
• 1 egg
• 1/4 cup coconut flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp onion powder
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1/2 tsp dried thyme
• Fresh thyme, chopped (optional)

Instructions:

• In a mixing bowl, combine the ground meat, egg, coconut flour, Parmesan cheese, garlic, onion powder, salt, and pepper. Mix thoroughly.
• Roll the mixture into small meatballs, about 1 inch in size.
• Brown the meatballs in a skillet over medium heat for about 5 minutes, turning them until golden brown.
• Add the browned meatballs to the crockpot along with the chicken broth and dried thyme.
• Stir in the cauliflower florets.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Thirty minutes before serving, add the heavy cream and stir well to incorporate.
• Continue to cook until the cauliflower is tender and the soup is creamy.
• Garnish with fresh thyme before serving, if desired.

This creamy keto meatball soup with cauliflower is rich and comforting, offering a perfect balance of flavors. The coconut flour in the meatballs gives them a unique texture while keeping the carbs low. The cauliflower acts as a great substitute for potatoes, making it a great low-carb alternative that doesn’t sacrifice taste or comfort. This soup is perfect for meal prepping, and leftovers taste just as good the next day!

Spicy Keto Meatball Soup with Zucchini

A kick of spice takes this keto meatball soup to the next level, with tender meatballs and fresh zucchini adding a healthy dose of vegetables. The soup has a delicious heat from chili flakes and paprika, making it perfect for those who enjoy a bit of spice. This is an excellent dish for anyone following a keto diet but looking to add a bit of excitement to their meals.

Ingredients:

• 1 lb ground beef
• 1 egg
• 1/4 cup flaxseed meal
• 1/4 cup grated cheddar cheese
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp chili flakes
• Salt and pepper, to taste
• 4 cups vegetable broth (low sodium)
• 2 medium zucchinis, sliced
• 1/2 cup diced tomatoes (canned, no sugar added)
• 1/4 cup heavy cream
• Fresh cilantro, chopped (optional)

Instructions:

• In a large bowl, combine the ground beef, egg, flaxseed meal, cheddar cheese, garlic, paprika, chili flakes, salt, and pepper. Mix well until combined.
• Shape the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat, cooking them for about 5 minutes until they are golden brown on all sides.
• Transfer the browned meatballs to the crockpot and pour in the vegetable broth.
• Add the sliced zucchini and diced tomatoes to the crockpot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• About 20 minutes before serving, add the heavy cream to the soup and stir well.
• Continue cooking until the soup is creamy and heated through.
• Garnish with chopped cilantro before serving, if desired.

This spicy keto meatball soup is a flavorful and satisfying meal that will keep you full and energized. The zucchini provides a great low-carb alternative to pasta or potatoes, and the kick of spice makes it a fun and exciting dish to enjoy. The meatballs are juicy, and the creamy broth balances the heat perfectly. Whether you’re serving it on a chilly evening or prepping it for the week ahead, this soup is a great option that’s both tasty and keto-friendly.

Keto Meatball Soup with Avocado and Cilantro

This refreshing keto meatball soup combines the creaminess of avocado with the hearty texture of meatballs, making it a flavorful and satisfying meal. The addition of fresh cilantro brings a burst of freshness, while the avocado adds a creamy texture to the broth. This recipe is perfect for a light, yet filling, meal that will keep you on track with your keto goals. The soup’s mild heat and citrus notes from lime create a delightful balance that complements the rich meatballs.

Ingredients:

• 1 lb ground beef or pork
• 1 egg
• 1/4 cup almond flour
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1/4 tsp chili powder (optional)

Instructions:

• In a large bowl, combine the ground meat, egg, almond flour, mozzarella cheese, garlic, cumin, salt, and pepper. Mix well.
• Shape the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat, cooking them for about 5 minutes until golden.
• Add the browned meatballs to the crockpot, and pour in the chicken broth.
• Stir in the chili powder (optional) and cook on low for 6-8 hours or on high for 3-4 hours.
• About 15 minutes before serving, add the diced avocado, cilantro, and lime juice to the soup. Stir gently.
• Let the soup cook for the remaining time, ensuring the avocado softens and flavors meld.
• Serve hot, garnished with extra cilantro, if desired.

This keto meatball soup with avocado and cilantro is a delightful fusion of creamy and fresh flavors. The richness of the avocado blends perfectly with the savory meatballs, creating a satisfying meal without the carbs. The lime and cilantro add a zesty kick that balances the creaminess and makes the soup feel light and refreshing. Whether you’re serving it for a special occasion or just enjoying a cozy dinner, this soup is a perfect option that combines flavor and keto-friendly ingredients.

Keto Meatball Soup with Roasted Garlic and Broccoli

This hearty soup features savory meatballs, roasted garlic, and tender broccoli, all simmered together in a delicious broth. The roasted garlic adds a depth of flavor that enhances the entire dish, while the broccoli provides a satisfying texture and nutritional boost. This keto meatball soup is perfect for those seeking a flavorful, low-carb meal that is both filling and healthy.

Ingredients:

• 1 lb ground chicken or turkey
• 1 egg
• 1/4 cup coconut flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups broccoli florets, steamed
• 1 head garlic, roasted
• 1/2 tsp dried rosemary
• Fresh parsley, chopped (optional)

Instructions:

• In a bowl, mix together the ground meat, egg, coconut flour, Parmesan cheese, minced garlic, salt, and pepper.
• Form into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for about 5 minutes until they are golden and crispy.
• Roast the head of garlic by wrapping it in foil and baking it at 400°F for 20 minutes. Once soft, squeeze out the roasted garlic.
• Add the meatballs to the crockpot with the chicken broth, roasted garlic, and dried rosemary. Stir to combine.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• In the last 20 minutes, add the steamed broccoli florets to the crockpot and stir gently.
• Garnish with fresh parsley before serving.

This keto meatball soup with roasted garlic and broccoli is packed with flavor and nutrition. The roasted garlic gives the soup a rich, smoky undertone that pairs beautifully with the tender meatballs and crunchy broccoli. The coconut flour and Parmesan cheese make the meatballs satisfying, while the broccoli adds a healthy, low-carb boost. Perfect for meal prep, this soup is sure to keep you full and nourished throughout the week.

Keto Meatball Soup with Cabbage and Carrots

This hearty and flavorful keto meatball soup incorporates crunchy cabbage and sweet carrots, making it a filling, low-carb meal that satisfies your cravings. The meatballs are savory, tender, and infused with spices, while the cabbage and carrots provide texture and natural sweetness. This soup is an excellent option for a family dinner or a cozy meal on a cold day.

Ingredients:

• 1 lb ground beef
• 1 egg
• 1/4 cup flaxseed meal
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• 4 cups beef broth (low sodium)
• 1/2 head cabbage, chopped
• 1 cup carrots, thinly sliced
• 1/2 tsp ground turmeric
• Fresh cilantro (optional)

Instructions:

• In a large bowl, mix together the ground beef, egg, flaxseed meal, mozzarella cheese, garlic, paprika, ginger, salt, and pepper.
• Form into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning them until golden.
• Add the browned meatballs to the crockpot, and pour in the beef broth.
• Stir in the chopped cabbage, sliced carrots, and turmeric.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the meatballs are fully cooked.
• Garnish with fresh cilantro before serving, if desired.

This keto meatball soup with cabbage and carrots offers a perfect balance of flavors and textures. The cabbage adds a light, crunchy element, while the carrots bring natural sweetness and color. The turmeric and ginger infuse the soup with warmth and complexity, while the meatballs remain juicy and flavorful. It’s an excellent meal for those who want something filling but still low in carbs.

Keto Meatball Soup with Coconut Milk and Lime

A tropical twist on a traditional meatball soup, this version combines rich coconut milk and fresh lime juice for a creamy, tangy broth that complements the meatballs perfectly. The creamy coconut milk provides a luxurious texture, while the lime adds a refreshing acidity that brightens the entire dish. This soup is the perfect choice for those craving something different, flavorful, and keto-friendly.

Ingredients:

• 1 lb ground beef or pork
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated cheddar cheese
• 2 cloves garlic, minced
• 1 tsp ginger
• Salt and pepper, to taste
• 2 cups chicken broth (low sodium)
• 1 can (14 oz) full-fat coconut milk
• Juice of 2 limes
• Fresh cilantro, chopped (optional)

Instructions:

• In a large bowl, combine the ground meat, egg, almond flour, cheddar cheese, garlic, ginger, salt, and pepper. Mix until well combined.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning them until golden brown.
• Add the browned meatballs to the crockpot, and pour in the chicken broth and coconut milk.
• Stir in the lime juice and cook on low for 6-8 hours or on high for 3-4 hours.
• About 20 minutes before serving, add more lime juice to taste and garnish with fresh cilantro.

This keto meatball soup with coconut milk and lime is a tropical, creamy delight. The coconut milk creates a velvety broth, while the lime adds brightness and acidity. The meatballs stay moist and flavorful, making this soup an indulgent yet low-carb option. It’s a refreshing, satisfying meal that transports your taste buds to a tropical paradise without the carbs.

Keto Meatball Soup with Kale and Zucchini

Packed with nutrients, this keto meatball soup combines rich, juicy meatballs with fresh kale and zucchini for a hearty, low-carb meal. The soup’s savory broth is made even better with the addition of garlic, onion, and spices, while the kale and zucchini add texture and a boost of vitamins. This soup is perfect for anyone looking to add more leafy greens into their diet while keeping the meal delicious and keto-friendly.

Ingredients:

• 1 lb ground turkey or chicken
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 onion, chopped
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 zucchinis, sliced
• 2 cups kale, chopped
• 1 tsp dried thyme
• Fresh basil, chopped (optional)

Instructions:

• In a large bowl, combine the ground turkey, egg, almond flour, Parmesan cheese, garlic, onion, salt, and pepper. Mix well.
• Form into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning them to brown on all sides.
• Add the browned meatballs to the crockpot with the chicken broth, zucchini, kale, and dried thyme.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and the meatballs are fully cooked.
• Garnish with fresh basil before serving, if desired.

This keto meatball soup with kale and zucchini is a nutrient-dense, flavorful option for anyone following a keto diet. The kale adds a hearty, green element, while the zucchini provides a mild, pleasant texture. The meatballs remain juicy and flavorful, making this a perfect soup to enjoy on cold days. The addition of basil enhances the soup’s flavor, and it’s an excellent way to enjoy a low-carb, high-nutrient meal.

Keto Meatball Soup with Fennel and Lemon

This unique keto meatball soup blends the aromatic flavors of fennel and lemon with savory meatballs for a light yet filling meal. The fennel offers a sweet, slightly aniseed flavor, which pairs beautifully with the lemon’s bright acidity. This soup is perfect for a special occasion or a cozy dinner that feels both elegant and comforting.

Ingredients:

• 1 lb ground beef or lamb
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp fennel seeds
• Salt and pepper, to taste
• 4 cups beef broth (low sodium)
• 1 fennel bulb, thinly sliced
• Juice and zest of 1 lemon
• Fresh dill, chopped (optional)

Instructions:

• In a large bowl, combine the ground meat, egg, almond flour, Parmesan cheese, garlic, fennel seeds, salt, and pepper. Mix thoroughly.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning to cook on all sides.
• Add the browned meatballs to the crockpot along with the beef broth and sliced fennel.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• About 10 minutes before serving, add the lemon juice and zest. Stir to combine.
• Garnish with fresh dill before serving.

This keto meatball soup with fennel and lemon is fragrant, fresh, and incredibly satisfying. The fennel adds an aromatic sweetness, and the lemon brightens the entire dish, making it feel light yet comforting. The savory meatballs anchor the soup, ensuring every spoonful is packed with flavor. Perfect for anyone looking for something unique, this dish is both elegant and keto-friendly.

Keto Meatball Soup with Butternut Squash and Sage

This rich and flavorful keto meatball soup features the earthy sweetness of roasted butternut squash paired with savory, seasoned meatballs and aromatic sage. The squash brings a naturally creamy texture to the broth while keeping the soup light and healthy, making it an ideal low-carb option that still feels like a comforting, filling meal. With fresh sage and other spices, this soup offers a delightful combination of flavors, perfect for a cozy dinner.

Ingredients:

• 1 lb ground beef or turkey
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp ground sage
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups butternut squash, peeled and cubed
• 1/2 tsp ground nutmeg
• 1 tbsp olive oil
• Fresh sage leaves, chopped (optional)

Instructions:

• Preheat the oven to 400°F. Toss the butternut squash cubes with olive oil, nutmeg, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes or until tender.
• In a large bowl, combine the ground meat, egg, almond flour, Parmesan cheese, garlic, ground sage, salt, and pepper. Mix until well combined.
• Form the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat, cooking for about 5 minutes until golden brown on all sides.
• Add the browned meatballs and roasted butternut squash to the crockpot along with the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are fully cooked and the flavors meld.
• Garnish with fresh chopped sage before serving.

This keto meatball soup with butternut squash and sage is a fantastic blend of savory and slightly sweet flavors. The roasted butternut squash adds a touch of sweetness, while the savory meatballs and fresh sage balance the dish perfectly. The slow-cooked broth is rich and satisfying, making it a great low-carb option that doesn’t skimp on flavor. Whether served as a comforting weeknight meal or for a special occasion, this soup is sure to impress.

Keto Meatball Soup with Chard and Coconut Cream

This vibrant and nourishing keto meatball soup combines tender meatballs with hearty Swiss chard and creamy coconut milk, resulting in a dish that’s as comforting as it is flavorful. The coconut milk adds a rich, smooth texture to the broth, while the chard provides a boost of vitamins and a touch of bitterness that balances the richness of the soup. With a dash of lime and ginger, this soup has layers of flavors that are both satisfying and refreshing.

Ingredients:

• 1 lb ground beef or chicken
• 1 egg
• 1/4 cup flaxseed meal
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp ground ginger
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups Swiss chard, chopped
• 1 can (14 oz) full-fat coconut milk
• Juice of 1 lime
• 1/4 tsp ground turmeric

Instructions:

• In a large bowl, mix the ground meat, egg, flaxseed meal, Parmesan cheese, garlic, ginger, salt, and pepper. Mix thoroughly until all ingredients are incorporated.
• Form the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat, cooking for 5 minutes until golden brown on all sides.
• Add the browned meatballs to the crockpot along with the chicken broth, coconut milk, turmeric, and lime juice. Stir to combine.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through and the broth is fragrant.
• About 20 minutes before serving, stir in the chopped Swiss chard and cook until the leaves have softened.
• Serve hot and garnish with extra lime slices if desired.

This keto meatball soup with chard and coconut cream is a perfect balance of creamy, savory, and slightly tangy flavors. The coconut cream makes the broth rich and comforting, while the lime and ginger add an element of brightness and freshness. The Swiss chard adds a lovely depth to the soup, making it a nutritious, low-carb meal that feels indulgent but still aligns with keto dietary goals. It’s a wonderfully satisfying and healthy choice for those looking for a hearty yet light soup.

Keto Meatball Soup with Roasted Bell Peppers and Olive Tapenade

This Mediterranean-inspired keto meatball soup features savory meatballs simmered in a rich, roasted bell pepper broth with the added depth of olive tapenade. The sweet roasted bell peppers provide natural sweetness and a velvety texture, while the tangy tapenade gives the soup an extra layer of flavor. The soup feels indulgent yet is perfect for those keeping to a low-carb lifestyle.

Ingredients:

• 1 lb ground lamb or beef
• 1 egg
• 1/4 cup almond flour
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 cups beef broth (low sodium)
• 2 bell peppers, roasted and pureed
• 2 tbsp olive tapenade
• 1/2 tsp smoked paprika
• Fresh parsley, chopped (optional)

Instructions:

• Preheat the oven to 400°F. Roast the bell peppers by placing them directly on the oven rack for 20-25 minutes, turning halfway through, until the skins are charred. Peel off the skins and puree the peppers in a blender.
• In a large bowl, combine the ground meat, egg, almond flour, feta cheese, garlic, oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat, cooking for 5 minutes, turning to ensure they’re golden brown on all sides.
• Add the meatballs to the crockpot along with the beef broth, pureed roasted bell peppers, olive tapenade, and smoked paprika.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through.
• Garnish with chopped parsley before serving.

This keto meatball soup with roasted bell peppers and olive tapenade is an explosion of Mediterranean flavors. The roasted bell peppers create a rich and velvety base for the soup, while the olive tapenade adds a sharp, briny flavor that pairs perfectly with the savory meatballs. The feta cheese provides a tangy bite, balancing the soup’s sweetness and saltiness. This soup is a great way to indulge in Mediterranean flavors while keeping it low-carb and keto-friendly.

Keto Meatball Soup with Asparagus and Dill

This light yet satisfying keto meatball soup brings together tender meatballs with the fresh crunch of asparagus and the herbal brightness of dill. The soup has a delicate flavor profile with just a hint of lemon and garlic, making it the perfect springtime dish. The lean meatballs and green vegetables provide a healthy, low-carb option that doesn’t sacrifice taste.

Ingredients:

• 1 lb ground turkey or chicken
• 1 egg
• 1/4 cup coconut flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp dried dill
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 tsp lemon zest
• Fresh dill, chopped (optional)

Instructions:

• In a large bowl, combine the ground meat, egg, coconut flour, Parmesan cheese, garlic, dill, salt, and pepper. Mix until well combined.
• Shape into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning them until golden brown.
• Add the browned meatballs to the crockpot with the chicken broth, asparagus, and lemon zest.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and the asparagus is tender.
• Garnish with fresh chopped dill before serving.

This keto meatball soup with asparagus and dill is fresh, light, and full of flavor. The asparagus gives the soup a nice crunch and a healthy dose of fiber, while the dill adds a vibrant herbal note. The lemon zest brightens the soup, and the meatballs provide a satisfying and protein-packed element. This soup is perfect for anyone looking for a refreshing, low-carb meal that still feels hearty and fulfilling.

Keto Meatball Soup with Eggplant and Mozzarella

This flavorful keto meatball soup is made with roasted eggplant and gooey mozzarella cheese, creating a comforting, satisfying meal that stays low-carb. The roasted eggplant adds a soft, melt-in-your-mouth texture to the soup, while the mozzarella gives it a rich, cheesy twist. The meatballs are savory and tender, and the broth is deliciously hearty. This soup is a perfect blend of Mediterranean-inspired flavors that are both filling and keto-friendly.

Ingredients:

• 1 lb ground beef or lamb
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated mozzarella cheese
• 2 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper, to taste
• 4 cups beef broth (low sodium)
• 2 medium eggplants, roasted and chopped
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves, chopped (optional)

Instructions:

• Preheat the oven to 400°F. Slice the eggplants and roast them on a baking sheet for 20 minutes until soft and golden.
• In a large bowl, mix the ground meat, egg, almond flour, mozzarella cheese, garlic, basil, salt, and pepper. Mix until fully combined.
• Shape into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning until golden brown.
• Add the browned meatballs and roasted eggplant to the crockpot along with the beef broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are fully cooked and the flavors are well blended.
• About 15 minutes before serving, stir in the shredded mozzarella cheese.
• Garnish with fresh basil before serving.

This keto meatball soup with eggplant and mozzarella is a rich, comforting dish that combines tender meatballs with the softness of roasted eggplant and melted cheese. The eggplant adds a creamy texture, and the mozzarella gives the broth a decadent, cheesy finish. With basil adding a fresh herbal note, this soup is a flavorful, low-carb meal that feels indulgent yet is perfectly aligned with a keto lifestyle. It’s perfect for anyone craving a comforting, cheesy soup without the carbs.

Keto Meatball Soup with Spinach and Parmesan Broth

This keto meatball soup with spinach and Parmesan broth is the ultimate comfort food. The savory meatballs are simmered in a rich broth made from Parmesan cheese, creating a deep, flavorful base. The fresh spinach adds a vibrant green color and a light bitterness that balances the richness of the broth, while also providing an extra dose of nutrients. This soup is hearty yet light enough to enjoy any day of the week, making it the perfect keto-friendly meal for those looking to stay healthy without compromising on flavor.

Ingredients:

• 1 lb ground beef or pork
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese (for broth)
• Fresh parsley, chopped (optional)

Instructions:

• In a large bowl, combine the ground meat, egg, almond flour, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for about 5 minutes, turning them until golden brown.
• Add the meatballs to the crockpot along with the chicken broth and Parmesan cheese for the broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are fully cooked.
• About 20 minutes before serving, stir in the fresh spinach and cook until wilted.
• Garnish with chopped parsley before serving.

This keto meatball soup with spinach and Parmesan broth is a hearty yet light meal that packs a punch of flavor. The rich Parmesan broth provides a deep, savory foundation for the tender meatballs, while the spinach adds a healthy, slightly bitter contrast that balances the richness. This soup is perfect for those who love a flavorful, satisfying meal that stays true to keto principles, offering comfort without the carbs.

Keto Meatball Soup with Zucchini and Basil Pesto

This keto meatball soup is infused with the fresh, herby flavors of basil pesto and the subtle sweetness of zucchini. The zucchini noodles replace traditional pasta, making the soup not only low-carb but also packed with fiber and nutrients. The meatballs are juicy and full of flavor, while the basil pesto brings a refreshing, garlicky twist that ties everything together. This is a delicious, keto-friendly soup that feels indulgent and fresh all at once.

Ingredients:

• 1 lb ground turkey or chicken
• 1 egg
• 1/4 cup coconut flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 zucchinis, spiralized into noodles
• 1/4 cup basil pesto (store-bought or homemade)
• Fresh basil leaves, chopped (optional)

Instructions:

• In a large bowl, combine the ground meat, egg, coconut flour, Parmesan cheese, garlic, oregano, salt, and pepper. Mix thoroughly until well incorporated.
• Form the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for about 5 minutes, turning to brown evenly.
• Add the browned meatballs to the crockpot along with the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are fully cooked.
• About 30 minutes before serving, stir in the zucchini noodles and basil pesto, allowing the zucchini to soften.
• Garnish with fresh basil before serving.

This keto meatball soup with zucchini and basil pesto is an excellent option for those looking for a low-carb soup that’s packed with fresh, vibrant flavors. The basil pesto adds a burst of freshness, while the zucchini noodles provide a satisfying and healthy alternative to traditional pasta. The juicy meatballs tie everything together, making this soup a well-rounded, keto-friendly meal that is perfect for both a weeknight dinner or a special occasion.

Keto Meatball Soup with Cauliflower Rice and Lemon Zest

This keto meatball soup is an aromatic and light dish that pairs hearty meatballs with cauliflower rice and a bright lemony broth. The cauliflower rice mimics the texture of traditional rice, while still being low in carbs. The lemon zest brings a fresh, tangy twist that complements the savory meatballs and creates a soup that feels indulgent yet light. Perfect for a fresh, healthy dinner option that stays within your keto goals.

Ingredients:

• 1 lb ground chicken or beef
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups cauliflower rice (fresh or frozen)
• Zest of 1 lemon
• Fresh parsley, chopped (optional)

Instructions:

• In a large bowl, mix the ground meat, egg, almond flour, Parmesan cheese, garlic, thyme, salt, and pepper until well combined.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for about 5 minutes, turning to brown evenly.
• Add the browned meatballs to the crockpot along with the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are fully cooked.
• About 20 minutes before serving, stir in the cauliflower rice and lemon zest, allowing the cauliflower rice to soften.
• Garnish with fresh parsley before serving.

This keto meatball soup with cauliflower rice and lemon zest is a wonderfully light and refreshing dish that doesn’t compromise on flavor. The lemon zest brightens the savory broth, while the cauliflower rice provides a satisfying, low-carb base. The meatballs are tender and juicy, making this soup a well-balanced meal that stays keto-friendly without skimping on taste. It’s an excellent option for anyone looking to enjoy a comforting soup that’s still healthy and light.

Keto Meatball Soup with Mushrooms and Thyme

This keto meatball soup with mushrooms and thyme brings a savory depth of flavor to every spoonful. The earthy mushrooms add richness to the broth, while the tender meatballs provide a satisfying texture. The thyme complements the mushrooms and meatballs beautifully, creating a well-rounded and aromatic soup. This is the perfect comfort food that keeps you on track with your keto lifestyle while delivering hearty flavors that will keep you coming back for more.

Ingredients:

• 1 lb ground beef or pork
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 4 cups beef broth (low sodium)
• 2 cups mushrooms, sliced
• 1/4 cup heavy cream (optional, for added richness)
• Fresh thyme, for garnish (optional)

Instructions:

• In a large bowl, mix the ground meat, egg, almond flour, Parmesan cheese, garlic, thyme, salt, and pepper until fully combined.
• Shape the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning them until golden brown on all sides.
• Add the meatballs to the crockpot along with the beef broth and sliced mushrooms.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and the mushrooms are tender.
• Stir in the heavy cream (if using) and cook for an additional 10-15 minutes before serving.
• Garnish with fresh thyme before serving.

This keto meatball soup with mushrooms and thyme is the ideal blend of savory, earthy, and creamy flavors. The mushrooms give the broth a deep richness, while the meatballs offer the perfect amount of protein. The thyme ties everything together with its herbaceous warmth, creating a hearty soup that’s comforting yet low in carbs. Perfect for chilly evenings, this soup satisfies your cravings without breaking your keto diet.

Keto Meatball Soup with Roasted Brussels Sprouts and Garlic

This keto meatball soup is made with roasted Brussels sprouts and garlic, offering a hearty, savory twist to the traditional meatball soup. The Brussels sprouts are roasted to perfection, enhancing their natural sweetness and crispiness, while the garlic adds a bold, aromatic flavor. The meatballs are tender and juicy, and together with the roasted Brussels sprouts, they create a filling, satisfying soup that’s perfect for keto lovers.

Ingredients:

• 1 lb ground turkey or chicken
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 2 cups Brussels sprouts, halved
• 2 cloves garlic, minced (for roasting)
• Olive oil, for roasting
• Fresh parsley, chopped (optional)

Instructions:

• Preheat the oven to 400°F. Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
• In a large bowl, mix the ground meat, egg, almond flour, Parmesan cheese, minced garlic, rosemary, salt, and pepper until well combined.
• Form the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for about 5 minutes, turning them to brown evenly.
• Add the meatballs to the crockpot along with the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are fully cooked.
• About 30 minutes before serving, stir in the roasted Brussels sprouts and cook until heated through.
• Garnish with fresh parsley before serving.

This keto meatball soup with roasted Brussels sprouts and garlic is a comforting, filling dish with savory depth. The roasted Brussels sprouts add a delightful crispy texture and sweet flavor, perfectly complementing the tender, juicy meatballs. The garlic provides an aromatic richness, and the rosemary ties everything together. This soup is a great keto-friendly meal that offers comfort, flavor, and plenty of nutrients.

Keto Meatball Soup with Avocado and Cilantro Lime Broth

This keto meatball soup combines creamy avocado with a tangy cilantro-lime broth for a refreshing and satisfying meal. The creamy avocado adds richness, while the cilantro and lime create a zesty, fresh contrast that brightens the soup. The meatballs are seasoned perfectly, making this soup a flavorful, nutrient-packed dish that stays keto-friendly and perfect for any time of year.

Ingredients:

• 1 lb ground chicken or beef
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated cheddar cheese
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and pepper, to taste
• 4 cups chicken broth (low sodium)
• 1 avocado, diced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

Instructions:

• In a large bowl, combine the ground meat, egg, almond flour, cheddar cheese, garlic, cumin, salt, and pepper. Mix thoroughly until well incorporated.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Brown the meatballs in a skillet over medium heat for 5 minutes, turning them until golden brown on all sides.
• Add the browned meatballs to the crockpot along with the chicken broth, cilantro, and lime juice.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through.
• Stir in the diced avocado just before serving.
• Garnish with extra cilantro if desired.

This keto meatball soup with avocado and cilantro-lime broth is a delightful combination of creamy, tangy, and savory flavors. The avocado adds a creamy richness, while the cilantro-lime broth provides a refreshing twist. The meatballs are tender and flavorful, making this soup a well-rounded, keto-friendly meal that’s sure to satisfy. It’s a light yet indulgent dish that’s perfect for a quick dinner or a special occasion.

Note: More recipes are coming soon!