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–+ servings
A keto-friendly meatball soup recipe with mushrooms, cooked in one pot.
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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.
Prep Time4 minutes
Cook Time45 minutes
Total Time49 minutes
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 971kcal
Author: Courtney O'Dell

Ingredients

  • For Meatballs:
  • 1 lb ground pork
  • 1 lb ground italian sausage mild or spicy, depending on your preference
  • ½ 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
  • ¼ 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:
  • 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.

Nutrition

Calories: 971kcal | Carbohydrates: 5g | Protein: 49g | Fat: 82g | Saturated Fat: 39g | Cholesterol: 313mg | Sodium: 542mg | Potassium: 1032mg | Sugar: 1g | Vitamin A: 1390IU | Vitamin C: 2.7mg | Calcium: 289mg | Iron: 2.6mg