Keto Italian Meatball Minestrone

Step 1

In a large bowl place all meatball ingredients. Use your hands to thoroughly mix the seasonings through the mince. The mince needs to be well kneaded to hold together in the soup.

Step 2

Pinch off a small piece of the meat mixture and gently roll between your hands to form meatballs (about 2 teaspoons each) and place onto a small tray. Continue shaping until all the meat is used. Cover and place into the fridge. Note 1.

Step 3

Place butter and oil in large saucepan, crockpot, slow cooker or Instant Pot. Heat over moderate heat until butter has melted.

Step 4

Add onion, bacon, chorizo, carrot and zucchini and sauté until vegetables are softened.

Step 5

Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, and broth to bacon mixture and bring to a boil. Reduce to low/slow and add meatballs to stock.

Step 6

Cook on low for 6-8 hours. See Note 2.

Step 7

When soup is ready meatballs should very tender. Season well.

Step 8

Serve with grated parmesan and mozzarella. Garnish with parsley and basil.

Step 9

Place all meatball ingredients into mixer bowl and mix 6 sec/speed 10.

Step 10

Pinch off a small piece of the meat mixture and gently roll between your hands to form meatballs (about 2 teaspoons each) and place onto a small tray. Continue shaping until all the meat is used. Cover and place into the fridge. Note 1.

Step 11

Place onion into mixer bowl and chop 3 sec/speed Scrape down sides of bowl.

Step 12

Add butter, olive oil, bacon, chorizo, carrot and zucchini. Cook 6 min/Varoma/reverse stir. Pour into a small bowl.

Step 13

Insert Blade Cover. Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, broth and bacon mixture into mixer bowl. Cook 15 min/Varoma/revers/speed 1.

Step 14

Place meatballs into soup (careful not to go over the max level). Slow cook/6 hours (TMor 99 min/95℃/reverse/speed 1 and repeat.

Step 15

When soup is ready meatballs should very tender. Season well.

Step 16

Serve with grated parmesan and mozzarella. Garnish with parsley and basil.