Nitrate & Nitrite Free Whole30 Italian Meatball Soup
Total time55 min
Prep time20 min
Cook time35 min
4.7(25)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 1 large egg
- 3 tbsp almond flour
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp fennel seeds
- ¾ tsp kosher salt
- ¼ tsp black pepper
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp kosher salt, plus more to taste
- 2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 3 cups baby spinach
For serving
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, parsley, oregano, fennel seeds, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into 1.5-inch balls (about 24 meatballs) and arrange in a single layer on the prepared baking sheet.
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