I’ve been looking for and creating my own low carb recipes as I’ve found they work really well for my diet and lifestyle. I’m not intense about eating keto or low carb. But, shifting my diet a bit in that direction has been a good thing.

I saw this recipe online and liked most of the ingredients. But, the recipe method didn’t quite work for me. So, I made a number of changes to suit my tastes. I really liked the end result. But, I’ll share the original recipe at the end.

One key to making meatballs for me is to roast them in the oven versus suateeing them. They tend to keep their shape better and you can drain them to eliminate a lot of the excess fat.

The vegetables are a great combination…onions, carrots, baby bellas, and garlic.

Once you’ve sautéed these vegetables, it’s just a matter of adding chicken stock, heavy cream and parmesan cheese.

Lastly, just add the meatballs and heat the soup through.  You can top the finished dish with some freshly chopped parsley as well.

serves 4-6



1 lb Ground Pork
1 lb Mild Italian Sausage
1 cu White Onion, minced
1 1/2 tbsp Garlic, peeled, smashed, and minced
1 tsp dried Oregano
1 tsp Black Pepper
1 egg


2 tbl Olive Oil
1 1/2 cu White Onion, diced
2 lg Carrots, peeled, sliced into thin rounds
3 Celery Stalks, sliced into thin half-rounds
8 oz Baby Bellas, sliced
1 1/2 tbl Garlic, peeled, smashed, and minced
1 tsp Sea Salt
1/2 tsp Black Pepper
1 tsp Oregano
1 tsp Thyme
2 cu Chicken Stock
2 cu Whipping Cream
1 cu Grated Parmesan


For the meatballs:

Combine ground pork, sausage, onion, garlic, oregano, and egg in a large bowl and mix to combine. Using your hands, roll mixture into 1 1/2″ meatballs (about 30). Wet your hands to make forming the meatballs easier. Let chill 1 hour in refrigerator to set. Preheat oven to 375˚F Spray a muffin tin with cooking spray and place the meatballs in individual slots. Roast for 35 minutes until cooked through. Remove from oven and transfer to a wire rack (or a simple foil liked baking sheet) to drain.

For the soup:

Add olive oil to a dutch oven over medium heat. Add onions, carrots, mushrooms, and celery. Sauté vegetables until soft, about 5 minutes. Keep heat to medium to medium low so vegetables don’t burn. Add garlic and continue to sauté for an additional 5 minutes. Add chicken stock, herbs, and salt and pepper to pot and increase heat to high to bring to a boil. Boil for 4 minutes. Turn heat off and whisk in cream and parmesan. Return heat to medium and add meatballs. Stir to combine and submerge. Bring soup to a boil and then immediately reduce to a low simmer for 15 minutes, stirring occasionally. Taste for flavor and adjust with salt and pepper to your liking. Serve hot.


One Pot Creamy Meatball Soup