Italian keto soup with meatballs

Soup with beef meatballs and zucchini spaghetti is a hearty and tasty dish for the keto diet. Beef broth with fresh tomatoes and mushrooms turns out to be very unusual.
To prepare the soup, you will need a fairly large list of various ingredients, but all products are available in a regular store. In addition, the components can be changed or removed to taste. For example, instead of champignons, use oyster mushrooms, and do not add onions or celery.

Ingredients

• For meatballs
• 900 gr ground beef
• ½ cup finely chopped onion
• ⅓ glass of finely chopped parsley
• 2 tea. spoon. seasoning Italian herbs
• 2 tea. spoon. chopped garlic
• 1 tea spoon. black pepper
• 12 tea. spoon. salt
• For soup
• 2 table. spoon. olive oil
• ½ cup chopped celery
• 2 tea. spoon. chopped garlic
• ½ cup chopped mushrooms
• 2 pcs. medium zucchini (zucchini) for spaghetti
• 700 gr diced tomatoes
• 6 cups beef broth
• salt
• 12 pinches red pepper

Directions

1. Preheat oven to 180 degrees C. Combine all the meatball ingredients in a convenient deep bowl.
2. Form the beef mixture into medium balls and transfer to a greased baking sheet or lined with parchment paper. Bake the meatballs for 25-30 minutes, until almost cooked through. Add meatballs in soup.
3. In a soup pot, heat the olive oil over medium heat; sauté the onions, mushrooms, celery and garlic for a few minutes until half cooked. Season with salt and pepper to taste.
4. Add tomatoes, broth, pepper.
5. Cook the soup over low heat for 10-15 minutes, until the vegetables are tender.
6. Add the zucchini and meatballs spaghetti and simmer for another 10 minutes over low heat.
7. The soup can be served immediately after preparation.