Well-seasoned meatballs and root vegetables makes this soup a hearty and delicious meal. The entire pot of this Whole30 Meatball Soup comes together in 30 minutes.
This soup is amazingly delicious for being kid-friendly and budget friendly. Using ground turkey or chicken for meatballs and root vegetables to round off this soup – this meal comes together in 30 minutes flat!
Whole30 Easy Meatball Soup (Paleo, Primal)
And trust me, this healthy Whole30 Meatball Soup is just as delicious as the best cut of steak when you’re ravenous. It’s loaded with filling meatballs and potatoes – a perfectly nourishing treat after a long day. I appreciate that this soup is quick to make and my boys like the fact that it’s packed with ingredients that will soothe their empty bellies.
To maximize my time in the kitchen, I always try to double or sometimes even triple the batch for the meatballs and save them for future meatball soup. It’s like unintentional freezer cooking, you won’t miss the few extra minutes that it takes for that extra batch and you’ll be grateful that you did it when hunger strikes.
Easy Whole30 and Paleo Soup
Back in the days, I used to make this soup with white rice. I loved the texture, sustenance and flavor of it in this soup but to make it Whole30 and Paleo, I now skip the rice and instead add an extra helping of the meatballs.
If you are wanting to use rice, a few words about that:
I prefer to use Lundberg for all of my rice as they routinely test for arsenic, and their levels are one of the lowest in the country. (source) Arsenic is an element found in nature and is taken up by plants (i.e. rice) as they grow which naturally causes arsenic to be in our food system.
Long-term exposure to high levels of arsenic can lead to health problems but the good news is that most arsenic leaves your body within a few days. This is another reason why it’s always best to follow a balanced diet rather an extreme one focusing on one food (group).
Helpful Tips to make this Easy Whole30 Meatball Soup:
- My meat of choice for this soup is ground chicken or turkey. It holds up well without the need of an egg and yet still tender and delicious when cooked.
- The recipe card makes 24 meatballs. You can either make a large pot of soup or split it and save for later.
- Use your favorite vegetables. We love potatoes and carrots but radishes, celeriac, and even brussel sprouts are delicious and would take this soup to GAPS and Keto status.
- Use bone broth for maximum nutrition. You can find my simple recipe HERE using one of three methods: slow cooker, electric pressure cooker, or stove top. I’ve used all three in the past and my favorite has and is using my Instant Pot. I always prefer to use bone broth in my soups.
How to Make Meatballs:
- You’ll notice one of the ingredients for the meatball recipe is tomato sauce. That can be tomato salsa, ketchup, tomato paste, or even marinara sauce. Basically, it’s any tomato-based ingredient that has a similar texture and consistency of tomato sauce. It adds incredible flavor and richness to the meatballs.
- By using chicken or turkey ground meat, you can skip the egg since the meat itself holds up well. It is packed with seasonings and flavors though, so you don’t miss out on that.
- Using a small pastry spoon such as this one, I can typically get uniform meatballs. They are a little on a large size so if you wanted something smaller, go with a smaller scooper.
- Keeping your hands slightly wet will help mold them and shape the meatballs to perfect uniformity.
- Double the meatballs and freeze for an easy weeknight meal.
Whole30 Easy Meatball Soup
- 1 lb ground chicken or turkey
- 2 tablespoons tomato sauce, salsa, marinara, any tomato-based product
- 1 tablespoon mayonnaise
- 2 teaspoon powdered garlic
- 1 teaspoon powdered onion
- 1 teaspoon sea salt
- 2 tablespoon avocado oil, butter, or ghee
- 1 medium yellow onion diced
- 1 carrots julienned
- 3 quarts bone broth
- 2 russet potatoes peeled & diced
- 1/2 cup cooked rice optional, not included in Nutrition Facts
- In a bowl, combine all ingredients for meatballs. Mix well.
- Using a teaspoon, spoon and form a meatball the size of 1/2"-1" balls and place on a sheet lined with parchment paper.
- Place meatballs in the freezer while working on the soup (this step will help the meatballs keep their shape).
- In a large pot, heat cooking fat of choice.
- Add onions and saute until translucent. Add carrots and continue to cook for 3-4 minutes until just barely soft.
- Pour bone broth and add diced potatoes. Close the pot and bring to a boil.
- Remove meatballs from the freezer. Add them one by one into the pot with boiling broth and vegetables. Bring to boil again.
- If using rice, simply add 1/2 cup cooked white rice now.
- Reduce heat to medium-low and let cook for additional 10 minutes.
- Garnish with parsley or dill and enjoy immediately.