Keto Meatball Minestrone

Directions

1. 1
   Preheat oven to 400 F and line a baking sheet with tin foil or parchment paper. Set aside.
2. 2
   In a large mixing bowl combine ground beef, flaxseed meal, tomato sauce, egg, shredded mozzarella, ½ tbsp Italian seasonings, ½ tsp garlic powder, and ½ tsp of the sea salt. Knead with your hands to mix.
3. 3
   Form meatballs with your hands using one heaping tablespoon of meat mixture per meatball.
4. 4
   Place meatballs on the lined baking sheet and bake at 400 F for 15 minutes.
5. 5
   Remove meatballs from oven and set aside (prebaking the meatball helps them stay together while cooking in the broth).
6. 6
   In a stockpot over medium-high heat the olive oil. Once hot add onion, minced garlic, and pancetta. Stir and saute for 2 to 3 minutes or until garlic and onions have softened.
7. 7
   Add diced tomatoes, beef broth, 1 tbsp Italian seasonings, 1 tsp garlic powder, 1 tsp sea salt, and the black pepper, zucchini, yellow squash, and optional carrots. Stir to combine.
8. 8
   Bring stockpot to a boil.
9. 9
   Add pre-baked meatballs to the pot, cover, and lower heat to low/simmer.
10. 10
    Simmer covered for 25 to 30 minutes. Open lid, stir, spoon into serving bowls.
11. 11
    Garnish each serving with ½ tbsp Parmesan cheese &
12. 12
    Serve.
13. 13
    Instant Pot® Directions
14. 14
    Preheat oven to 400 F and line a baking sheet with tin foil or parchment paper. Set aside.
15. 15
    In a large mixing bowl combine ground beef, flaxseed meal, tomato sauce, egg, shredded mozzarella, ½ tbsp Italian seasonings, ½ tsp garlic powder, and ½ tsp of the sea salt. Knead with your hands to mix.
16. 16
    Form meatballs with your hands using one heaping tablespoon of meat mixture per meatball.
17. 17
    Place meatballs on the lined baking sheet and bake in the oven at 400 F for 15 minutes (pre-baking the meatballs helps them not fall apart while cooking the soup).
18. 18
    Remove meatballs from the oven and set aside.
19. 19
    Select
20. 20
    Saute on the Instant Pot and once hot add the olive oil, onion, minced garlic, and pancetta. Stir and saute for 2 minutes or until garlic and onions have softened.
21. 21
    Add zucchini, yellow squash, and carrots.
22. 22
    Saute for 3 minutes.
23. 23
    Add diced tomatoes, beef broth, 1 tbsp Italian seasonings, 1 tsp garlic powder, 1 tsp sea salt, and the black pepper. Stir to combine and add the pre-baked meatballs to the pot.
24. 24
    Close and lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) and set the timer for 15 minutes.
25. 25
    Once cooking time is complete, use the Natural Release method for 10 minutes, then carefully Quick Release all the remaining pressure.
26. 26
    Open the lid and gently stir, spoon into serving bowls and sprinkle each with ½ tbsp parmesan cheese.