Meatball Soup

Loaded mini meatball and veggie soup cooked in bone broth. Serious comfort food that is nutrient dense and kid approved.

This recipe is , , , with main ingredient
meatball soup

Here’s the meatball soup recipe I have been making lately on stories. It’s not only tasty, but also easy to make and incredibly nutrient dense. If you don;t have the veggie listed in the recipe just use anything you have in the fridge, there are no rules.

Rose loves this soup and eats it for leftovers the next day or two. The soup is made with beef bone broth and tons of veggies, so it’s very nutrient dense and loaded with collagen and gelatin.

How To Make Meatball Soup

Start by chopping all of the veggies and placing them in a soup pot with 3 tablespoons of ghee. The wild mushrooms add a nice meaty flavor, but you can also use baby bella if that;s all you can find.

Cook the veggies for 20 minutes, you want to evaporate the water and bring out the natural sweetness. Add a couple tablespoons of tomato paste and cook for a few minutes. The paste will add a nice depth of flavor to the soup.

Add the bone broth and a piece of parmesan cheese rind. This is my secret weapon for developing massive flavors. The salty and nutty flavor of the soup will infuse into the soup while it cooks with the lid on the pot the next 30 minutes.

Make the meatballs with ground pork and almond flour. You can also use ground beef or chicken for this soup recipe. After 30 minutes, gently poach the meatballs in the broth for 10 minutes, but don;t boil them. Check for seasoning and serve the soup!.

Make sure to check out more comfort food recipes:

meatball soup

Meatball Soup

Course: Main Course, Soup
Cuisine: American
Keyword: meatball, meatball soup, soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Bobby Parrish

Veggie loaded mini meatball soup cooked in bone broth. The ultimate comfort food recipe that's also kid approved.



  • ½ red onion diced
  • 2 carrots peeled & diced
  • ¼ head cauliflower chopped (optional)
  • 2 stalks celery diced
  • 2 medium zucchini diced (optional)
  • 1 red pepper diced (optional)
  • 8 ounces wild mushrooms (optional)
  • 3 tablespoons tomato paste
  • 3 inch piece parmesan rind
  • 2 quarts beef bone broth
  • 2 sprigs each fresh rosemary thyme, & oregano(optional)
  • 1 pound ground pork beef, or turkey
  • 1/3 cup almond flour
  • Ghee
  • Unrefined salt & fresh pepper


  1. Heat a soup pot over medium along with 3 tablespoons of ghee. Add the onion, carrots, cauliflower, celery, zucchini, pepper, mushrooms, ½ teaspoons salt, and a few cracks of pepper. Cook for 20 minutes until the veggies are very soft. Add the tomato paste and cook another 3 minutes. Add the parmesan rind, bone broth, fresh herbs, and bring to a simmer, cover the pot and cook for 30 minutes.
  2. Meanwhile, make the meatballs by adding the ground pork to a bowl along with ¾ teaspoon salt and a few cracks of pepper. If you have garlic and onion powder add ½ teaspoon of each. Add the almond flour to another small bowl along with enough water to make it mushy, but not soaking wet. Let sit for 3 minutes then add the almond flour to the pork. Mix well and set aside.
  3. After 30 minutes, roll the pork mixture into mini meatballs and cook in the soup for 10 minutes over low heat. Do not boil the soup, keep the temperature at a bare simmer. Serve and enjoy!

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