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Savor the rich flavors of Keto Albondigas (Meatball) Soup, a delicious low-carb twist on a beloved Mexican classic! Packed with vibrant vegetables and tender meatballs, this hearty soup features a flavorful tomato broth that’s both satisfying and nutritious. Perfect for chilly evenings, this recipe is sure to please both keto and non-keto eaters alike, making it a fantastic addition to your meal rotation. Enjoy a comforting bowl of this savory soup that brings everyone to the table!
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If you're familiar with me, you'll know that Mexican cuisine holds a special place in my heart. Growing up with a Mexican babysitter, I learned to make homemade tortillas when I was just five years old. Later, I lived in San Diego on and off until 2006 and was always surrounded by delicious Mexican food.
However, moving to Washington made it hard to satisfy my craving for authentic Mexican cuisine as it's just not available here. That's why I was overjoyed to sit down with a bowl of this soup. Developing recipes like this one not only allows me to enjoy my favorite flavors, but it also brings back memories from my childhood, teenage years, and time spent with my children enjoying takeout from our favorite Mexican restaurant.
Now that I've mastered this recipe, I'm excited to create new memories with it. I hope that you'll give it a try and make some delicious memories of your own!
In This Post
🥘Keto Albondigas (Meatball) Soup Ingredients
These are the ingredients necessary to make Keto Albondigas Soup.
- Ground Beef - beef is traditionally used for this soup but you can use whatever meat you prefer.
- Pork Rinds - pork rinds are a no-carb binder that I use in meatballs and meatloaf.
- Turnips - my favorite low-carb potato substitute.
- Bone Broth - bone broth usually contains less carbs than stock,
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Albondigas (Meatball) Soup Instructions
This is a basic breakdown of the steps involved in making Keto Albondigas Soup. You will find the full directions in the recipe card at the bottom of the post.
In a large bowl, combine the ground beef, 1/2 tablespoon onion powder, pork rinds, egg, 1/4 cup cilantro, Mexican oregano, cumin, chile powder, salt, and pepper.
Form the mixture into 1-inch meatballs.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, remaining onion powder, and tomato paste, and cook for an additional 2 minutes. Add the carrots, celery, turnips, serrano, diced tomatoes, and bone broth. Bring to a boil.
Reduce the soup to a simmer, then add the zucchini and meatballs. Cook for 20 minutes, or until the meatballs are cooked through.
Hint: don't forget to top the soup with top with cilantro and a squeeze of lime juice once you ladle it into bowls.
Substitutions
- Ground Beef - as I said above, beef is the traditional meat used for this soup. However, you can use whatever ground meat, or meat substitute you prefer.
- Vegetables -feel free to use whatever low-carb veggies that you prefer.
- Turnips - I have tried several low-carb potato substitutes for this recipe and personally prefer turnips but feel free to use whatever potato substitute you enjoy. Radishes and rutabaga are good options.
🍽Equipment
This is the equipment you will need to make Keto Albondigas; a large mixing bowl, measuring cups and spoons, a large pot or Dutch oven, a silicone or wooden spoon, and a ladle.
Storage
Store the leftover Keto Albondigas Soup in an airtight container in the refrigerator. Good for 3-4 days.
You can also freeze the soup for up to 3 months.
💭Top tip
A top tip for making this keto albondigas soup is to make the meatballs smaller than you think they should be. While larger meatballs may seem like they'll be more filling, smaller meatballs cook more evenly and have a better texture. Additionally, don't be afraid to adjust the seasonings to your taste. The recipe provides a good starting point, but you can add more or less of a spice based on your preference. Finally, for a deeper and more complex flavor, you can brown the meatballs before adding them to the soup. This will help add more depth to the flavor of the soup.
FAQ about Keto Albondigas (Meatball) Soup
Yes, you can use beef bone broth or stock in this Keto Albondigas Soup. Chicken bone broth is typically what I use, but beef bone broth or stock works just as well if you prefer it or have it on hand. Just keep in mind that using stock instead of broth may add more carbs to the recipe, so adjust your macros accordingly.
I prefer beef in this recipe but yes, you can use whatever ground meat you prefer. If you chose to use chicken, and if possible, I would use ground chicken thighs or a mix of white and dark meat.
To store leftover keto albondigas soup, allow the soup to cool down to room temperature before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 4 days. If you want to keep it for a longer period, you can freeze the soup for up to 3 months. When you're ready to reheat the soup, simply thaw it in the refrigerator overnight and reheat it on the stove over medium heat until it's heated through.
More Keto & Low Carb Soup Recipes
Looking for other recipes like this? Try these: Keto Brazillian Shrimp Stew (Moqueca de Camaroes), Keto Pork Pozole Verde, Low Carb Zuppa Toscana, Jalapeno Popper Chicken Soup, Easy Chicken Enchilada Soup, and Picadinho de Carne (Brazilian Beef Stew).
Keto Albondigas (Mexican Meatball) Soup
Equipment
- 1 ladle
Ingredients
- 1 pound ground beef
- 1 tablespoon organic onion powder divided
- 1/3 cup ground pork rinds (I use spicy for a little extra kick)
- 1 large egg beaten
- 1/4 cup fresh cilantro chopped plus more for garnish
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican chile powder
- pink salt
- cracked black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 carrots diced (can omit for strict keto)
- 2 stalks celery diced
- 1 pound turnips peeled and chopped into cubes
- 1 whole serano chile pierced with a knife
- 1 (14.5-ounce) can fire-roasted tomatoes
- 8 cups chicken bone broth (homemade or storebought)
- 2 medium zucchini diced
- 3 limes 1 lime zested and juiced, 2 cut into wedges for serving
Instructions
- In a large bowl, combine the ground beef, 1/2 tablespoon onion powder, pork rinds, egg, 1/4 cup cilantro, Mexican oregano, cumin, chile powder, salt, and pepper.
- Form into 1-inch balls.
- In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the garlic, remaining onion powder, and tomato paste, and cook for an additional 2 minutes.
- Add the carrots, celery, turnips, serrano, diced tomatoes, bone broth. Bring to a boil.
- Reduce the soup to a simmer, then add the zucchini and meatballs. Cook for 20 minutes, or until the meatballs are cooked through. Remove the serrano chile, stir in the lime zest and juice, and season with salt and pepper.
- Ladle soup into bowls, top with cilantro and a squeeze of lime juice (optional)
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Maria G. Cantu
This soup is amazing. It was a hit with my family and friends. I have made it a few times now. I now double the recipe. Everyone gets seconds or great for our lunch the next day. I make this anytime of the year. Yes, in the middle of the summer too, in Texas! I made it with grass fed ground beef. Delicious. Little kids loved it also.
bobbiskozykitchen
I am so happy you enjoy the recipe!
Sarah
Delicious, added a can of pinto beans and doubled the recipe. We had some summer bell peppers to use and added those.. Very amazing! Love this recipe anytime of year!
bobbiskozykitchen
Oh if you can have the carbs the pinto beans are a fabulous way to add extra protein! I am so glad you enjoy this recipe!!
Janiece
Turned out great! I added in some green beans and used pork and beef to make the meatballs. We loved it!
Thank you for sharing.
bobbiskozykitchen
I am so happy you enjoyed it, it really is a family fave!!
Kelli Backus
My favorite Keto soup!
Grace
Lovely recipe thank you! I used pork and added fresh mint to the meatball mix and used chicken stock. Had to sub swede for carrots as that’s all we had in! Will try with beef next time 🙂