Description
This Keto Chicken Meatball Zoodle Soup is a vibrant, comforting reimagining of the classic home-style soup. Featuring tender, herb-infused ground chicken meatballs and crisp, refreshing zucchini noodles, this dish provides all the warmth of a traditional comfort meal without the heavy carbohydrates. It is a nutrient-dense, flavorful, and soul-soothing bowl that fits perfectly into a ketogenic lifestyle, leaving you energized and satisfied.
Ingredients
1 pound ground chicken
1/3 cup almond flour
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 carrots, thinly sliced
2 celery stalks, sliced
6 cups chicken bone broth
2 medium zucchinis, spiralized into noodles
1 tablespoon fresh lemon juice
Fresh parsley for garnish
Instructions
In a medium bowl, combine ground chicken, almond flour, Parmesan, garlic, thyme, oregano, salt, and pepper.
Form the mixture into small, bite-sized meatballs.
Heat olive oil in a large pot over medium heat and brown the meatballs on all sides, then remove and set aside.
In the same pot, sauté the onion, carrots, and celery until softened.
Pour in the chicken broth and bring to a gentle simmer.
Add the meatballs back into the pot and simmer for 10-12 minutes until cooked through.
Stir in the zoodles and cook for 2-3 minutes until tender but firm.
Remove from heat, stir in the lemon juice, and garnish with fresh parsley before serving.
Notes
For best results, consume immediately after adding the zucchini noodles to keep them from becoming too soft. You can batch-prepare the meatballs ahead of time and freeze them before cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg