📖 Instructions

1. Get started by prepping your veggies. Dice the onion, mince the garlic, and chop the zucchini and bell pepper. Having everything ready to go will make the cooking process smoother.
2. In a large mixing bowl, combine the ground beef, almond flour, egg, minced garlic, dried oregano, cumin, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed. Be careful not to overmix, which can make the meatballs tough.
3. Shape the mixture into small meatballs, about 1 inch in diameter. This recipe typically makes about 20-24 meatballs, depending on the size you prefer.
4. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. They don't need to be fully cooked at this point, just nicely browned to add flavor to the soup.
5. Transfer the browned meatballs to a plate and set aside.
6. In a large pot, heat a bit more olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
7. Pour in the crushed tomatoes, chicken broth, and tomato paste. Stir well to combine. Bring the mixture to a simmer.
8. Add the chopped zucchini, bell pepper, and browned meatballs to the pot. Stir gently to incorporate everything into the broth.
9. Season with salt, pepper, and a pinch of cumin to taste. Simmer the soup for at least 20 minutes, or until the vegetables are tender and the meatballs are cooked through. The longer it simmers, the more the flavors will meld together.
10. Before serving, stir in the chopped cilantro and lime juice. This adds a fresh, zesty flavor to the soup.
11. Ladle the Keto Mexican Meatball Soup into bowls and garnish with avocado slices, a dollop of sour cream or Greek yogurt, and a sprinkle of extra cilantro. Enjoy this warm and comforting soup!