Keto soup with meatballs and vegetables

A healthy and quick-to-make keto soup, you can make meatballs and vegetables. It turns out a full-fledged dish that can be consumed as an independent one, supplemented with sour cream or other favorite seasoning. The soup is rich in protein and fiber, and the keto diet benefits from a combination of fat and carbohydrates. All ingredients used to make this soup are gluten free.

Ingredients

• For meatballs
• 700 gr ground beef
• 1 table. spoon. dried parsley
• 1 PC. egg
• ¼ glass of almond flour
• 1 tea spoon. salt
• ½ tea spoon. ground black pepper
• ½ cup grated Parmesan cheese
• For soup
• 12 cups chicken stock (or vegetable stock)
• 1 PC. medium zucchini
• 1 PC. medium pumpkin
• 300 gr spinach
• 400 gr tomatoes
• 1 PC. tomato bouillon cube
• 12 tea. spoon. salt
• ground black pepper

Directions

1. In a large bowl, combine all the meatball ingredients until smooth. You can add a few teaspoons of water if the minced meat is dry. Using 1.5 teaspoon minced meat, shape into meatballs. Set aside.
2. Fry the chopped tomatoes in a pan until they give off juice.
3. In a large saucepan, heat the chicken (or vegetable) stock to a simmer. Add the tomato (vegetable) cube to the boiling broth.
4. Add the meatballs to the boiling broth. Simmer over low heat until the meatballs begin to float up.
5. Add chopped zucchini and pumpkin to the soup, cook for about 10 minutes over low heat.
6. Add the sautéed tomatoes along with the liquid, the spinach and cook for about 2 minutes, until the spinach changes color.
7. Season with salt and black pepper to taste.
8. Serve the soup with grated Parmesan cheese.