A savory, hearty, keto meatball minestrone made with pancetta and vegetables.

Low in carbohydrates, grain-free, and gluten-free, this meaty soup can be made in the Instant Pot or on the stovetop.

This Instant Pot or stovetop soup is a warm, comforting, and satisfying meal with the flavorful meatballs, vegetables, and minestrone broth that's pancetta accents give it a mild smokey flavor (or can use chopped bacon).

You can omit the pancetta or bacon, but I love the smokey flavor it imparts to the broth.

Mixing the ground beef to make the meatballs. I like to use golden flax meal in place of bread crumbs.

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Chopping the vegetables, mincing the garlic and making the keto, gluten-free meatballs. This is just as easy as making spaghetti and meatballs but without the pasta and the extra carbs!

Pre-baking the meatballs in the oven for a short time helps to keep the meatballs from falling apart in the broth when cooked in the Instant Pot or on the stovetop.

A delicious, Italian style soup with meatballs and topped with Parmesan cheese that will make your tummy very content!

I have made this soup in the Instant Pot and on the Stovetop many times and it is just as simple using either option.

The time is also about the same if you include the "coming to pressure time" and the "pressure release time" on the Instant Pot.

So if you are making this on the stovetop, then you are not missing out on a much faster time.

Keto Meatball Minestrone Soup-

For 100 delicious keto Instant Pot recipes, check out my book "Keto in an Instant" 100 ketogenic recipes for your Instant Pot that you will love!

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Keto Meatball Minestrone

Stacey

A savory, hearty, keto meatball minestrone made with pancetta and vegetables. Low in carbohydrates, grain-free and gluten-free, this meaty soup can be made in the Instant Pot® or on the stovetop.

4.94 from 16 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course dinner, keto soup, Soup

Cuisine Italian, Italian soups

Servings

Calories 300 kcal

Equipment

Instant Pot
Stock Pot

Ingredients

1 lb ground beef
1 ½ tablespoon golden flax meal
1 LG egg
¼ cup no sugar added tomato sauce
⅓ cup shredded mozzarella cheese
1½ tablespoon Italian seasonings divided
1½ teaspoon garlic powder divided
1½ teaspoon sea salt divided
½ teaspoon black pepper
1 tablespoon olive oil
½ medium-sized onion minced
2 cloves garlic minced
¼ cup pancetta diced
1 cup sliced zucchini
1 cup sliced yellow squash
½ cup sliced carrot optional
4 cups beef broth
14 ounce can diced tomatoes.
3 tablespoon shredded parmesan cheese

Instructions

Stovetop Directions:

Preheat oven to 400 F and line a baking sheet with tin foil or parchment paper. Set aside.
In a large mixing bowl combine ground beef, flaxseed meal, tomato sauce, egg, shredded mozzarella, ½ tablespoon Italian seasonings, ½ teaspoon garlic powder, and ½ teaspoon of the sea salt. Knead with your hands to mix.
Form meatballs with your hands using one heaping tablespoon of meat mixture per meatball.
Place meatballs on the lined baking sheet and bake at 400 F for 15 minutes. Remove meatballs from oven and set aside (prebaking the meatball helps them stay together while cooking in the broth).
In a stockpot over medium-high heat the olive oil. Once hot add onion, minced garlic, and pancetta. Stir and saute for 2 to 3 minutes or until garlic and onions have softened.
Add diced tomatoes, beef broth, 1 tablespoon Italian seasonings, 1 teaspoon garlic powder, 1 teaspoon sea salt, and the black pepper, zucchini, yellow squash, and optional carrots. Stir to combine.
Bring stockpot to a boil. Add pre-baked meatballs to the pot, cover, and lower heat to low/simmer.
Simmer covered for 25 to 30 minutes. Open lid, stir, spoon into serving bowls. Garnish each serving with ½ tablespoon Parmesan cheese & Serve.

Instant Pot® Directions

Preheat oven to 400 F and line a baking sheet with tin foil or parchment paper. Set aside.
In a large mixing bowl combine ground beef, flaxseed meal, tomato sauce, egg, shredded mozzarella, ½ tablespoon Italian seasonings, ½ teaspoon garlic powder, and ½ teaspoon of the sea salt. Knead with your hands to mix.
Form meatballs with your hands using one heaping tablespoon of meat mixture per meatball.
Place meatballs on the lined baking sheet and bake in the oven at 400 F for 15 minutes (pre-baking the meatballs helps them not fall apart while cooking the soup). Remove meatballs from the oven and set aside.
Select Saute on the Instant Pot and once hot add the olive oil, onion, minced garlic, and pancetta. Stir and saute for 2 minutes or until garlic and onions have softened.
Add zucchini, yellow squash, and carrots. Saute for 3 minutes.
Add diced tomatoes, beef broth, 1 tablespoon Italian seasonings, 1 teaspoon garlic powder, 1 teaspoon sea salt, and the black pepper. Stir to combine and add the pre-baked meatballs to the pot.
Close and lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) and set the timer for 15 minutes.
Once cooking time is complete, use the Natural Release method for 10 minutes, then carefully Quick Release all the remaining pressure.
Open the lid and gently stir, spoon into serving bowls and sprinkle each with ½ tablespoon parmesan cheese.