KETO INSTANT POT RECIPE: ITALIAN MEATBALL SOUP
It can be challenging to find keto versions of Italian food- after all, carbs are at the center of many Italian dishes- but this amazing meatball soup will make you feel like you’re sitting at a cute little café on the streets of Italy. With the classic flavors of fresh garlic, parmesan, and basil; a rich tomato broth; and tender, bite-size meatballs, this soup will satisfy all of your Italian food cravings.
INGREDIENTS
Serves 4
Active prep time: 15 minutes
Cook time: 12 minutes
1 pound ground beef (80-85% lean)
3 tablespoons grated onion
2 cloves garlic, minced
1 large egg
3 tablespoons grated parmesan cheese, plus more for garnish
1 tablespoon Italian seasoning
2 tablespoons olive oil
4 cups chicken broth
1 (14.5-ounce) can Italian-seasoned diced tomatoes in juice
1 (5-ounce) package fresh baby spinach
1/4 cup chopped fresh basil leaves
Grated zest and juice of 1 lemon
1/2 teaspoon fine Himalayan pink salt
1/2 teaspoon black pepper
DIRECTIONS
In a large bowl, combine the beef, onion, garlic, egg, parmesan, and Italian seasoning. Mix thoroughly, then shape the mixture into small meatballs (about 1 tablespoon each).
Select SAUTÉ on the Instant Pot. When hot, add 1 tablespoon of the olive oil. Add half the meatballs to the hot oil and sauté on all sides until browned (meatballs will not be cooked through), 3 to 4 minutes. Transfer the meatballs to a bowl. Repeat with the remaining 1 tablespoon olive oil and meatballs. Select CANCEL.
Return all the meatballs to the Instant Pot and add the broth and tomatoes. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.
Add the spinach, basil, lemon zest, lemon juice, salt, and black pepper to the soup. Stir to wilt spinach and serve.
Per serving: Calories: 342 • Total Fat: 21 g • Protein: 29 g • Total Carbs: 10 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 8 g
