Meatball Minestrone Soup
1 hour 40 min serves 4-6
Meatball Minestrone Soup
Juicy meatballs in a flavorful Italian broth with vegetables. Perfect dish to make ahead and enjoy all week!
Meatballs:
- 1 Pre 85% Lean Ground Beef
- 1 cup toasted almond meal
- 1 egg
- 2 tbsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. black pepper
Soup:
- 1 tbsp. + 1 tsp. coconut oil, separated
- 1 yellow onion, finely chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 can tomato paste
- 1 15 oz. can chopped tomatoes
- 4 c. beef broth
- 3 c. Lacinato kale, chopped into strips (chiffonade)
- ¼ c. fresh parsley leaves, chopped, plus extra for garnish
- 1 tbsp. Italian seasoning
- 1 can Cannellini Beans (omit for Whole30, Keto)
- salt and pepper to taste
- In a large bowl, combine beef, almond meal, egg, seasoning, salt, and pepper with your hands until evenly combined. Form into 2” balls.
- 1 tablespoon of coconut oil in a pan over medium heat. Sear the meatballs on all sides until browned. Set aside.
- In the same pan, melt 1 teaspoon coconut oil. Sauté onions, carrots, and celery until the onions are softened.
- Transfer sautéed vegetables to a large pot. Add tomato paste, tomatoes, broth, kale, parsley, seasoning, and beans. Give it a stir.
- Bring to a boil, then reduce heat to low. Let simmer, covered, for 45 minutes. Stir occasionally.
- Add meatballs and let simmer, covered, for an additional 15 minutes.
- Serve hot and season with salt and pepper.
- For a pressure cooker: Set to sauté to sear meatballs and cook vegetables. Add the remainder of ingredients and close the lid. Set the valve to ‘Sealed’. Turn + or – buttons to 7 minutes. When it is done, let the pressure release naturally.
Made with Pre©
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*vs. USDA Data for Choice 85% Ground Beef