A savory, hearty keto meatball minestrone made with pancetta and a medley of vegetables.
Low in carbohydrates, grain-free, and gluten-free, this satisfying soup can be prepared either in an Instant Pot or on the stovetop.
This Instant Pot or stovetop soup delivers comforting flavor from tender meatballs, chunky vegetables, and a rich broth brightened by diced tomatoes. Pancetta (or chopped bacon) adds a mild smoky note, though you can omit it if preferred.
For the meatballs I use golden flax meal instead of breadcrumbs to keep the recipe low-carb and gluten-free.
Finely chop the vegetables and mince the garlic. Form the meatballs by hand—this is as easy as making traditional spaghetti and meatballs but without the pasta and added carbs.
Pre-baking the meatballs briefly helps them hold together when simmered in the broth, whether you finish the soup on the stovetop or in the Instant Pot.
This Italian-style soup, topped with grated Parmesan, is warming and filling—perfect for cooler evenings or anytime you want a comforting, low-carb meal.
I’ve prepared this recipe both in the Instant Pot and on the stovetop; both methods are straightforward. The total time for the Instant Pot is comparable to stovetop cooking once you factor in pressurizing and release time, so choose whichever method you prefer.
Keto Meatball Minestrone
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Keto Meatball Minestrone
Stacey
Pin Recipe
15 mins
30 mins
45 mins
Dinner, Keto Soup
Italian
6
300 kcal
Equipment
- Instant Pot (optional)
- Stock Pot
Ingredients
- 1 lb ground beef
- 1 ½ tbsp golden flax meal
- 1 large egg
- ¼ cup no-sugar-added tomato sauce
- ⅓ cup shredded mozzarella
- 1½ tbsp Italian seasoning, divided
- 1½ tsp garlic powder, divided
- 1½ tsp sea salt, divided
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ medium onion, minced
- 2 cloves garlic, minced
- ¼ cup pancetta, diced (or bacon)
- 1 cup sliced zucchini
- 1 cup sliced yellow squash
- ½ cup sliced carrot (optional)
- 4 cups beef broth
- 14 oz can diced tomatoes
- 3 tbsp shredded Parmesan cheese (for garnish)
Instructions
Stovetop Directions:
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment. Set aside.
- In a large bowl combine ground beef, flax meal, tomato sauce, egg, mozzarella, ½ tbsp Italian seasoning, ½ tsp garlic powder, and ½ tsp sea salt. Mix well by hand.
- Form meatballs using about one heaping tablespoon of mixture per meatball.
- Place meatballs on the prepared sheet and bake 15 minutes. Remove and set aside (pre-baking helps them hold together in the broth).
- In a stockpot over medium-high heat, warm the olive oil. Add onion, garlic, and pancetta; sauté 2–3 minutes until softened.
- Add diced tomatoes, beef broth, 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tsp sea salt, black pepper, zucchini, yellow squash, and carrots if using. Stir to combine.
- Bring to a boil, add the pre-baked meatballs, reduce heat to low, cover, and simmer 25–30 minutes.
- Stir, ladle into bowls, and garnish each serving with about ½ tablespoon Parmesan. Serve hot.
Instant Pot Directions:
- Preheat oven to 400°F (200°C) and line a baking sheet. Form and pre-bake the meatballs as directed above for 15 minutes; set aside.
- Select Sauté on the Instant Pot. Once hot, add olive oil, onion, garlic, and pancetta; sauté about 2 minutes until softened.
- Add zucchini, yellow squash, and carrots; sauté 3 minutes.
- Stir in diced tomatoes, beef broth, 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tsp sea salt, and black pepper. Add the pre-baked meatballs.
- Close and lock the lid. Set Pressure Cook (Manual) for 15 minutes on high and ensure the valve is sealed.
- When the cook time finishes, allow a 10-minute natural release, then carefully quick release any remaining pressure.
- Open the lid, stir gently, serve into bowls, and top each with about ½ tablespoon Parmesan.
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Notes
Yield: 6 cups. Serving size: 1 cup. Net carbs per serving: approximately 8 g.
Nutrition
Recipes you may also enjoy:
This keto garlic bread would complement the soup nicely.
Low Carb Garlic Bread Sticks (link removed)
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