Keto soup balls – Bulgarian and Italian version

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Today we decided to make keto soup balls, inspired by not forgetting our childhood memories even when we are on a low-carb diet. Keto soup balls cook quickly and easily – in just 30 minutes.

Who hasn’t grown up with the taste of traditional soup balls? The one my grandmother used to make it with homemade spices that carried their aroma all over the house. How can it not become our favorite, which will always take us back in time and remind us of a carefree childhood.

Recipe for keto soup balls

The traditional recipe for soup balls is prepared with flavored minced meat, shaped into small balls, hence its name. The original recipe also adds vegetables, broth, spices, noodles or rice and is built with egg, flour and yogurt.

We replaced some high-carbohydrate products with others, more suitable to make keto soup balls – a different version of the Bulgarian traditional recipe.

Necessary products:

For the meatballs:

  • 450 g minced pork and beef mixture
  • 230 g chorizo, chopped (optional)
  • 1 egg
  • 60 ml cooking cream
  • 6 tablespoons almond flour
  • ½ tsp cumin
  • ½ tsp salt
  • 1 handful of fresh parsley (or coriander) leaves

For the soup:

  • 2-3 tablespoons olive oil
  • 400 g diced tomatoes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1-2 hot peppers (optional)
  • 4 tsp beef broth (vegetable or other)

About the building:

  • 2 tablespoons yogurt
  • 1 egg

For serving:

  • Cauliflower rice
  • Fresh parsley
  • Fresh coriander
  • Avocado
  • Keto bread

Method of preparation:

Step 1: Preparation of the meatballs

  1. Pour the minced beef into a bowl. Add the chopped chorizo (if using), beat the egg, pour the cooking cream, almond flour and season with salt, cumin and finely chopped fresh parsley (or coriander) leaves.
  2. Stir the mixture with your hands or a spoon, then grease your hands with olive oil and form small balls.

Step 2: Cooking the soup

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add canned diced tomatoes, onion and garlic powder. Add the hot peppers (if using), chopped in advance. Stir often. Cook until the mixture begins to thicken slightly.
  3. Then pour in the pot beef or other broth, to your liking. Once the soup starts to simmer, add the prepared meatballs. Allow to simmer for about 20 minutes.
  4. Prepare the construction by beating an egg in a bowl and mixing together with the yoghurt. Pour a ladle of the soup broth into the mixture in a thin stream, stirring constantly. Once the building has tempered, pour it into the soup and stir.
  5. If desired, you can serve the finished keto soup balls with steamed cauliflower rice or fresh parsley or coriander. A few slices of avocado and a slice of keto bread could also give a good finish to the soup.

Italian keto soup balls

We also offer you a different recipe for a delicious Italian version of keto soup balls. Instead of high-carbohydrate pasta, we used useful zucchini, grated in a spiral.

Necessary products:

For the meatballs:

  • 600 g minced meat
  • ½ connection parsley, chopped
  • 2 tsp Italian spice (dried rosemary, oregano, thyme, basil, sage, marjoram)
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp salt

For the soup:

  • 2 tablespoons olive oil
  • 50 g celery stalks, cut into cubes
  • 60 g mushrooms
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder
  • Salt and pepper to taste
  • 2 medium zucchini
  • 800 g diced tomatoes
  • A pinch of red pepper flakes
  • 6 tsp beef or vegetable broth

Method of preparation:

Step 1: Prepare the balls

  1. Preheat oven to 180 degrees.
  2. Mix in a large bowl the minced meat, chopped parsley and season with Italian spice, garlic powder, ground black pepper and salt. Mix all ingredients to mix well.
  3. Grease or moisten your hands and form small balls. It is very important that they are small, as they double in size when cooked. Place the finished balls on a sheet of baking paper.
  4. Bake them in the preheated oven for about 25 minutes or until almost completely cooked, as they will cook as you pour them into the soup.

Step 2: Cooking the soup

  1. In a large saucepan, heat the olive oil over medium heat and sauté the mushrooms and celery for a few minutes until soft.
  2. Season with garlic and onion powder, salt and pepper to taste.
  3. Add the red pepper flakes and diced tomatoes.
  4. Pour the beef or vegetable broth.
  5. Let the soup simmer over medium heat for 15 minutes or until the vegetables are soft.
  6. Add the grated zucchini and roasted balls. Cook for another 10 minutes or until the zucchini are soft.
  7. Serve the Italian keto soup balls warm.

Serve keto soup balls with:

  • keto cloudy bread with tapenade
  • keto bread with pickles
  • keto croutons with parmesan

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