Meatballs are such a versatile protein source. You can eat them alone as a snack or appetizer, as part of a meal, or our favorite – in a bowl of Power Provisions Chicken Vegetable Bone Broth Soup. 

Our soups are made with collagen and MCT oil, and this one contains 20g of protein. 

To make the meatballs, simply combine all the ingredients listed in the recipe below and mix with your hands until well combined. Roll into balls and bake at 350 for about 20 minutes.

Prepare your cup of Chicken Vegetable Bone Broth Soup according to package instructions. Add the meatballs and a sprinkle of chopped rosemary for garnish and enjoy!

Here at Power Provisions, we pride ourselves on having some of the best keto soup recipes around. All our recipes are made easy with our instant keto soup options. While delicious on their own, they also make a great base for creative recipes like this one. Just add hot water and a few ingredients, and watch the magic happen.

If you made this recipe or any others using our bone broth soups, tag us on Instagram and we’ll show you some love.

Looking for more scrumptious low carb soup recipes? Here are a few of our favorite keto (and paleo!) soup recipes to provide some sweet relief from mundane dinners:

Creamy Tomato Shrimp Soup

Keto Grilled Cheese

Simple Keto Broccoli Cheddar Soup

Paleo Meatballs

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Meatballs are such a versatile protein source. You can eat them alone as a snack or appetizer, as part of a meal, or our favorite – in a bowl of Power Provisions Chicken Vegetable Bone Broth Soup.

Ingredients

• 1 1/4 pounds ground beef
• 2 tbsp grass-fed ghee
• 1 tbsp apple cider vinegar
• 1/2 tsp pepper
• 1 tsp salt
• 1/2 yellow onion chopped
• 1 tbsp minced garlic
• 1/4 cup finely chopped rosemary

• Chicken Vegetable Bone Broth Soup 

Directions

1. Preheat oven to 350 degrees.

2. Place all meatballs ingredients into a mixing bowl, and use your hands to mix everything together until well-combined.

3. Line a baking tray with parchment and roll the mixture into little balls, using roughly just over a tablespoon of mixture per meatball.

4. When all meatballs are rolled and placed on the parchment, bake for 20 minutes or until cooked through.

5. Serve warm, or allow to cool and seal in an airtight container in the fridge or freezer.