Keto Italian Pork Meatball Soup
A hearty Italian-inspired soup featuring tender pork meatballs simmered in a rich tomato broth with fresh zucchini noodles. The meatballs are seasoned with oregano, garlic, and Parmesan cheese, creating authentic Italian flavors. Perfect for a comforting weeknight dinner or when you want something satisfying without traditional pasta. The zucchini ribbons add freshness and texture while keeping the dish lighter. This warming soup brings together classic Italian seasonings with a modern twist that's both filling and flavorful.
Ingredients
- 9 ounce ground pork
- 2 tablespoon Parmesan cheese, grated
- 1 ½ cup chicken broth
- 1 teaspoon oregano, dried
- 1 medium zucchini
- 1 tablespoon red onion
- 1 tablespoon olive oil
- ½ cup tomato sauce
- ½ tablespoon basil, fresh
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Combine ground pork, dried oregano, garlic powder, 1 tablespoon parmesan, salt and pepper in mixing bowl
- 2
Finely chop red onion and add to bowl
- 3
Mix everything thoroughly with hands until well combined
- 4
Divide pork mixture into 8 even portions and roll each into a ball
- 5
Heat olive oil in large saucepan or Dutch oven over medium-high heat
- 6
Add meatballs and cook until browned all over
- 7
Add tomato sauce and chicken broth to pan and stir well to combine
- 8
Bring to gentle boil then reduce to simmer
- 9
Simmer for 10 minutes to reduce sauce and cook meatballs through completely
- 10
Slice ends from zucchini, peel outer skin and discard
- 11
Peel zucchini flesh into wide ribbons
- 12
Add zucchini noodles to soup and stir well
- 13
Cook for 1 minute until just tender, do not overcook
- 14
Divide soup between serving bowls
- 15
Scatter remaining parmesan over top of each bowl
- 16
Top with chopped fresh basil to serve
Tips
Don't overmix the meatball mixture to keep them tender - just combine until ingredients are evenly distributed
Keep zucchini noodles crisp by adding them at the very end and cooking briefly, overcooking makes them mushy
Brown meatballs well on all sides for better flavor and texture before adding the liquid
Good to Know
Refrigerate covered for up to 3 days, reheat gently on stovetop
Meatballs can be formed and refrigerated up to 1 day ahead
Serve immediately while hot, garnished with fresh basil and extra Parmesan
Common Mistakes
Don't overcook zucchini noodles to avoid mushy texture
Don't skip browning meatballs to avoid bland flavor
Don't overmix meatball mixture to avoid tough texture
Substitutions
FAQ
Can I make this soup ahead of time?
Yes, prepare the soup without zucchini noodles and refrigerate. Add fresh zucchini ribbons when reheating to maintain their texture.
What if I don't have a vegetable peeler for zucchini noodles?
Use a sharp knife to cut thin slices, or a mandoline slicer. You can also spiralize or julienne the zucchini for different noodle shapes.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The zucchini will soften upon reheating but the soup will still taste delicious.