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This Keto Albondigas (Meatball) Soup recipe is a low carb version of a Mexican classic. This soup is full of vegetables, tender meatballs, and a rich tomato broth that the keto and non-keto people in your life will love!
Looking for more tasty keto and low carb Mexican-inspired recipes? Give this Mexican Cauliflower Rice or Easy Low Carb Beef Enchiladas a try.
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MORE KETO AND LOW CARB MEXICAN RECIPES
Keto Green Chile Chicken Enchiladas | Instant Pot Mexican Shredded Beef
OK, so if you know me at all you know I live for Mexican food.
I grew up with a Mexican babysitter, who had me in the kitchen with her when I was about 5 years old making homemade tortillas.
Then we moved to San Diego when I went into high school and I lived there off and on until I moved to Washington state in 2006.
If I wasn't in Mexico eating, I was eating Mexican food in the endless number of Mexican restaurants available.
To say I was spoiled is putting it lightly. Moving to Washington was hard when it came to my ability to consume my favorite cuisine because it is just not available.....anywhere.
INGREDIENTS NEEDED TO MAKE KETO ALBONDIGAS (MEATBALL) SOUP
You will need:
- Ground beef
- Organic onion powder
- Crushed pork rinds (I use spicy for a little extra kick)
- Fresh cilantro
- Organic Mexican oregano
- Organic cumin
- Organic chile powder
- Pink sea salt
- Fresh cracked black pepper
- Olive oil
- Tomato paste
- Serrano chile
- Fire-roasted tomatoes
- Chicken bone broth (homemade or storebought)
HOW TO MAKE KETO ALBONDIGAS (MEATBALL) SOUP
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 balls 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. 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)
FAQ ABOUT KETO ALBONDIGAS (MEATBALL) SOUP
Can I use beef bone broth or stock in this recipe? Yes, absolutely, I use chicken bone broth is most everything because I usually have it on hand. I make it quite often and also buy it a lot. But, if you have it, or prefer it, go for it! If you chose to use stock remember that will add carbs (it can add quite a few) to the recipe and adjust your macros accordingly.
Can I use ground chicken or pork, instead of beef? 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.
Can I freeze this soup? Yes, I freeze all of my soup in these containers. They are microwavable and dishwasher safe. I also use these labels.
Last thoughts on this soup.
I honestly was so happy to sit down with a bowlful. When I create recipes like this it brings back so many old memories for me, and this soup stirs up quite a few from my early childhood, to my teen years, to memories with my kids and I hanging out in the kitchen on a lazy Sunday enjoying take out from our favorite local Mexican restaurant.
Now that I have this recipe I know there will be new memories made.
I hope you will be making some memories with it as well?
MORE KETO AND LOW CARB SOUP IDEAS
- Keto Brazillian Shrimp Stew (Moqueca de Camaroes)
- Keto Pork Pozole Verde
- Low Carb Zuppa Toscana
- Jalapeno Popper Chicken Soup
- Easy Chicken Enchilada Soup
- Picadinho de Carne (Brazilian Beef Stew)
Keto Albondigas (Mexican Meatball) Soup
- 1 ladle
- 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
- 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)
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.
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