Spanish · Dinner
Spanish Meatball Soup (Keto)
Beef meatballs bound with almond flour and manchego, simmered in a smoked paprika and tomato broth with bay leaf, finished with sherry vinegar. Cauliflower rice replaces potato for a keto-friendly Spanish caldo with garlic, onion, and parsley notes.
$6
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
42.6gFat
14.8gCarbs
6.3gSugar
4.9gFiber
1187mgSodium
260mgChol
16.1gSat Fat
980mgPotassium
410mgCalcium
4.6mgIron
2.8mcgVitamin B12
11mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Mix ground beef, grated manchego, almond flour, beaten egg, half the garlic, half the parsley, salt, and pepper; form into 5–6 meatballs.
2
Sear
Heat olive oil in a pot over medium-high heat and sear meatballs for 4 minutes until browned, then transfer to a plate.
3
Bloom
Lower heat to medium, add diced onion and remaining garlic, sweat 3 minutes until soft, then stir in smoked paprika and cook 30 seconds.
4
Simmer
Add canned tomatoes, chicken stock, and bay leaf to the pot; bring to a simmer, return meatballs, cover partially, and simmer 15 minutes.
5
Plate
Remove bay leaf, stir in cauliflower rice and sherry vinegar, simmer 3 minutes, adjust seasoning, ladle into a bowl, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef-ground
- 3 oz86g manchego
- 4 tbsp4 tbsp almond flour
- 22 eggs, small
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 7 oz100g, a quarter of a 14.5 oz can canned-tomatoes
- 1 1/2 cup360ml chicken-stock
- 22 bay leaf
- 1 cup120g cauliflower-rice
- 2 tbsp2 tbsp sherry vinegar
- salt, to taste
- black pepper, to taste
