Meatball Minestrone Soup

A warm and comforting minestrone with veggies, homemade meatballs, and a smoky punch of pancetta — A savoury keto twist on a delicious classic!

From Keto In an Instant Cookbook By Stacey Crawford

Ingredients
500g ground beef
1 1/2 tbsp golden flaxseed meal
1 large egg
1/4 cup no-sugar-added tomato sauce
1/3 cup shredded mozzarella cheese
1 1/2 tbsp Italian seasoning blend divided
1 1/2 tsp garlic powder divided
1 1/2 tsp fine grind sea salt divided
1 tbsp olive oil
1/2 medium yellow onion minced
2 garlic cloves minced
1/4 cup pancetta / bacon diced
1 cup sliced baby marrow
1 cup sliced yellow / butternut squash
1/2 cup sliced carrots
1 can diced tomatoes
400ml beef broth
1/2 tsp ground black pepper
3 tbsp shredded Parmesan cheese

If you don't have an air fryer: Preheat the oven to 200°C and line a large baking sheet with aluminium foil.

In a large bowl, combine the ground beef, flaxseed meal, egg, tomato sauce, mozzarella, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Using your hands, mix the ingredients until well combined.

Make the meatballs by shaping heaping 1 tablespoon of the ground beef mixture into a meatball. Repeat with the remaining mixture and then transfer the meatballs to the prepared baking sheet.

If no airfryer: Place the meatballs in the oven and bake for 15 minutes.

Vortex / Duo Crisp: air fry at 190C for 10 - 15 mins. When the baking time is complete, remove from the oven/air fryer and set aside.

Select Sauté (Normal). Once the pot is hot, add the olive oil, onion, garlic, and pancetta/bacon. Sauté, stirring constantly, for 2 minutes or until the garlic becomes fragrant and the onions begin to soften.

Add the squash and carrots to the pot. Sauté for 3 additional minutes.

Add the diced tomatoes, beef broth, black pepper, and remaining garlic powder, sea salt, and Italian seasoning to the pot. Stir to combine and then add the meatballs.

Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook on High and set the cook time for 5 minutes.

When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

Open the lid and gently stir the soup. Ladle into serving bowls and top each serving with 1/2 tablespoon of the Parmesan. Serve hot.