Easy, delicious, and under 40 minutes – this one pot creamy meatball soup recipe is a low carb, hearty, and warming family favorite dinner! Creamy meatball soup that is great for dinner parties, a winter dinner, or meal prep for busy weekday lunches that is paleo and keto diet compatible.
While we’ve had a lot of luck with easy creamy dinners, it’s been a little hard to find dinners the whole family will eat – diet or not.
One Pot Creamy Meatball Soup Prep Time 4 mins Cook Time 45 mins Total Time 49 mins
Easy, delicious, and under 40 minutes - this one pot creamy meatball soup recipe is a low carb, hearty, and warming family favorite dinner! Creamy meatball soup that is great for dinner parties, a winter dinner, or meal prep for busy weekday lunches that is paleo and keto diet compatible. Course: Main Dish Cuisine: American Servings: 6 Calories: 971 kcal
For Meatballs: 1 lb ground pork 1 lb ground italian sausage mild or spicy, depending on your preference 1/2 cup very finely minced onion 1 tbsp minced garlic 1 stalk celery finely minced 1 egg For Soup: 2 lbs Meatballs above recipe, or 2 pounds meatballs, fresh or pre-cooked frozen 1 large onion diced 1/4 cup diced garlic 8 oz cremini mushrooms cleaned and sliced into thin rounds salt and pepper to taste (a generous pinch of each) 2 large carrots peeled, then sliced into thin rounds 3 large stalks celery sliced into thin half-rounds 12 oz beef stock 1 tbsp italian herb seasoning blend 2 cups heavy whipping cream 1 cup grated parmesan cheese
For the meatballs: If making fresh, combine meatball ingredients in a large bowl and mix well. Roll into 2" (golfball sized) balls. Let chill 1 hour in refrigerator to set. For the soup: Add olive oil to pan or dutch oven, and heat on medium high until shimmery. Add meatballs and brown on all sides, about 3-5 minutes per side (1-2 minutes if cooking pre-cooked/frozen meatballs). When meatballs are lightly browned on all sides, remove from pan and set aside. Add onions, garlic, carrots, mushrooms, and celery to pot or dutch oven. Brown vegetables until soft, another 5-8 minutes. Add stock, herbs, and meatballs to pot and increase heat to high. Let stock reduce down by half. Turn heat off and slowly add in cream, whisking as it is added. Whisk vigorously to incorporate into soup. Return heat to medium and whisk in parmesan cheese. Let come to a rolling boil and thicken, another 2-4 minutes. When soup is thickened, serve.