Keto Meatball Soup Whole30 & Paleo}

For the meatballs:

Preheat oven to 350 degrees and line a 9×11 inch baking dish with parchment paper.
In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, and Parsley. Mix well.
Roll into meatballs and place into prepared baking dish.
Bake for 35-45 minutes, or until cooked through.

For the soup:

Add the oil to large heavy-bottomed pot or dutch oven and heat over medium heat.

Add the onion, garlic, carrot, and celery. Saute until veggies are slightly soft, around 4 minutes.

Add the basil, oregano, and thyme. Cook for 1 minute.

Add the diced tomatoes, tomato paste, bay leaf, chicken or beef broth, and zucchini.

Bring to boil, then reduce heat and simmer 20-25 minutes.

Add salt, pepper, and balsamic vinegar. Taste soup, if it tastes flat, it needs more salt.

Add the meatballs to the soup and serve!

Notes:

To make this lower-carb, omit the carrot, zucchini, and reduce the onion to 1/2. This will make one serving have 7 net carbs.
Each serving is a about 2 ladles of soup – approximately 1 heaping Cup.
Soup can be stored in the refrigerator for 3 to 4 days, or in the freezer up to 3 months.