One Pot Creamy Meatball Soup

One Pot Creamy Meatball Soup

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  • Posted: November 8, 2018 22:00

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  • Posted: November 8, 2018 22:00

    sillywillygiby

    I stole this idea except made turkey meatballs with pesto and parmesan, added lots of garlic and oregano, chicken stock to deglaze, and some extra parmesan at the end to help thicken a little. I also hate mushrooms and didn't have any carrots laying around but it was still delicious. Thanks for the idea!
  • Posted: November 8, 2018 22:00

    bob-the-cook

    Easy, delicious, and under 40 minutes - 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. This Recipe Is Published **Here >>>>>** [**https://sweetcsdesigns.com/one-pot-creamy-meatball-soup/**](https://sweetcsdesigns.com/one-pot-creamy-meatball-soup/) Author: Courtney O'Dell Serves 6 **Ingredients** **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 **Instructions** **For the meatballs:** 1. If making fresh, combine meatball ingredients in a large bowl and mix well. 2. Roll into 2" (golfball sized) balls. 3. Let chill 1 hour in refrigerator to set. **For the soup:** 1. Add olive oil to pan or dutch oven, and heat on medium high until shimmery. 2. Add meatballs and brown on all sides, about 3-5 minutes per side (1-2 minutes if cooking pre-cooked/frozen meatballs). 3. When meatballs are lightly browned on all sides, remove from pan and set aside. 4. Add onions, garlic, carrots, mushrooms, and celery to pot or dutch oven. 5. Brown vegetables until soft, another 5-8 minutes. 6. Add stock, herbs, and meatballs to pot and increase heat to high. 7. Let stock reduce down by half. 8. Turn heat off and slowly add in cream, whisking as it is added. 9. Whisk vigorously to incorporate into soup. 10. Return heat to medium and whisk in parmesan cheese. 11. Let come to a rolling boil and thicken, another 2-4 minutes. 12. When soup is thickened, serve. **Nutrition Facts** Amount Per Serving; **Calories** 971 Calories from Fat 738; **% Daily Value*;** **Total Fat** 82g **126%;** Saturated Fat 39g **195%;** **Cholesterol** 313mg **104%;** **Sodium** 542mg **23%;** **Potassium** 1032mg **29%;** **Total Carbohydrates** 5g **2%;** Sugars 1g; **Protein** 49g **98%**
  • Posted: November 8, 2018 22:00

    MissMamanda

    Yum! The soup part seems like it would go well with chicken too! ​