Ingredients
Scale
- 1 pound Ground beef
- 1 small Egg
- 2 tablespoons Almond flour
- 2 teaspoons Dried parsley
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 4 cups Low-sodium beef broth
- 15 ounces Crushed or diced tomatoes
- 2 sticks Celery, sliced
- 1/3 cup Onion, diced
- 1 small Carrot, diced
- 1 clove Garlic, minced
- 2 small Zucchini, spiralized
Instructions
- Combine soup ingredients: In a large bowl, mix together the ground beef, egg, almond flour, dried parsley, salt, and pepper until well combined. Form mixture into meatballs, approximately 1 inch in diameter.
- Slow cook: Place the meatballs in the bottom of the slow cooker. Then, layer in the diced tomatoes, celery, onion, carrot, and garlic. Pour in the low-sodium beef broth, ensuring all ingredients are submerged.
- Add zoodles: Cook on low for 6 hours. About 30 minutes before serving, carefully stir in the spiralized zucchini and let them cook in the broth.
Notes
Avoid excess water from the zucchini by not spiralizing too far in advance. If you prefer firmer meatballs, sear them before adding to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: meatball soup, zoodle soup, low-carb dinner, slow cooker recipe