One Pot Creamy Meatball Soup
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.
My husband and I have been on a low carb keto diet lately, and have been working hard on adding lots of delicious, easy recipes that we can make on busy weeknights and have to make-ahead so we’re not reaching for sugar-filled carb-packed foods in a pinch.
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.
This delicious, rich, and hearty meatball soup is a dish you’ll want to serve again and again – and is great for dinner parties, guests, or fancier dinners! The soup also reheats well, so it’s a perfect meal prep recipe to make ahead of a busy work week, so you can have a hearty, healthy, low carb meal you can eat again and again at work or on the go!
Other easy one pot low carb dinners:
If you’re looking for other easy hearty keto recipes, paleo recipes, and low carb recipes, you’re going to love these simple dishes:
Other Easy hearty soups you’ll love:
If you love this easy creamy one pot creamy meatball soup, you will love these other easy soups that are all one pot and under 40 minutes to make:
To Make This One Pot Creamy Meatball Soup Recipe, You’ll Need:
-Plate (to hold browned meatballs)
One Pot Creamy Meatball Soup Recipe
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One Pot Creamy Meatball Soup
- 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.