Flavorful and creamy meatball mushroom soup that’s so comforting and easy to make! It’s a delicious keto and Whole30 soup that comes together quickly and it’s great for leftovers throughout the week.
Soup season is in full swing, and it’s what I crave all the time lately. A warm and flavorful bowl on a chilly night is so comforting and satisfying. I was thinking of making a Whole30 creamy mushroom soup the other day, and I wanted to make it a bit more filling and chunky. I found some ground meat in my refrigerator so that’s when I made this meatballs with cream of mushroom soup recipe.
Whole30 & Paleo Mushroom Soup with Meatballs
This meatball mushroom soup is quite simple and easy to make. Both the meatballs and mushrooms are first baked in the oven, then simmered in the paleo cream of mushroom soup base for a short time. The flavors meld together beautifully, and the broth turns out so thick and amazing. Think of it as Whole30 mushroom soup that’s healthy and creamy, with tender and juicy meatballs added in.
How to Make this Creamy Mushroom Meatball Soup
This Whole30 and paleo mushroom soup recipe comes together easily and quickly. It may seem like there are a lot of steps, but once you start cooking, it’s actually quite simple and straightforward. Here’s how to make this delicious meatball mushroom soup:
- Make the meatballs: Preheat the oven to 450 degrees F. Combine ground meat, egg, almond flour, parsley, salt, onion powder, and ground black pepper in a large bowl, and mix until just combined. Shape into golf-sized balls and place on a sheet pan without touching each other.
- Bake the meatballs and mushrooms: In a separate sheet pan, add the mushrooms and toss with 1 tbsp of ghee. Spread out into an even layer. Bake both the meatballs and mushrooms in the preheated oven for 15 minutes.
- Make the Whole30 creamy mushroom soup base in the blender: Take half of the mushrooms, and blend them with salt, broth, coconut milk, tapioca starch, coconut aminos, apple cider vinegar, and pepper until smooth and creamy. This makes a yummy cream of mushroom soup.
- Combine ingredients for the meatball mushroom soup: Pan-fry onion and garlic in a stockpot, then add the blended paleo cream of mushroom soup. Once it comes to a boil, add in the baked meatballs and the rest of the roasted mushrooms. Simmer for 5 minutes until thickened and warmed through. Serve, garnished with chopped parsley.
As you can see, the steps to making this mushroom meatball soup is quite simple and easy. The result is so flavorful and wonderful, and the leftovers reheat beautifully as well!
Notes and Substitutions
- You can use a combination of whatever ground meat you have on hand. I personally love the texture of ground beef and pork together, so that’s what I used.
- When making the meatballs, do not overwork the meat, or the meatballs will be hard and dry at the end. Combine until just mixed and shape into golf-sized balls. I was able to make 40 meatballs with this recipe.
- You can use any type of mushrooms you want for this paleo mushroom soup recipe. I used cremini mushrooms, but plain white button mushrooms will work just fine. You can even use a mixture of different types.
- If all the liquid does not fit into your blender when making the paleo mushroom soup base, you can blend in just 2 cups of the broth. Add rest of the broth in when you add the blended mushroom mixture base into the stockpot.
- I like how tapioca starch thickens soups, but arrowroot starch can be used instead. If you are keto, you can substitute with 1 tbsp of xanthan gum for a lower carb option.
- This Whole30 and paleo mushroom soup with meatballs reheats beautifully if you can’t finish it all in one sitting! You can store in the fridge for up to 5 days, then heat it back on the stovetop or in the microwave when ready to eat.
If you enjoyed this creamy mushroom meatball soup, you might also like…
- Swedish Meatball Soup (Paleo, Whole30)
- Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)
- Italian Sausage and Gnocchi Soup (Paleo, Gluten Free)
- Slow Cooker Paleo Wonton Meatball Stew
- Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
Creamy Meatball Mushroom Soup (Paleo, Whole30, Keto)
- 1 lb ground beef
- 1 lb ground pork
- 1 large egg
- 1/4 cup almond flour
- 2 tbsp parsley finely chopped
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 2 lb mushrooms sliced
- 2 tbsp ghee divided
- 1/4 tsp sea salt plus more to taste
- 4 cups bone broth or beef broth
- 1/2 cup coconut milk or your favorite dairy free milk
- 2 tbsp tapioca starch or 1 tsp xanthan gum for keto
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1/4 tsp ground black pepper
- 1 large onion chopped
- 4 garlic cloves minced
- Chopped parsley for garnish
- Preheat oven to 450 degrees F. Combine all ingredients for the meatballs and mix together until just combined. Shape into golf-sized balls (approx. 40 meatballs). Place on a sheet pan in a single layer without touching each other.
- In a separate sheet pan, add the sliced mushroom and coat with 1 tbsp of ghee. Spread out into an even layer.
- Bake both the meatballs and mushrooms for 15 minutes in the preheated oven. Stir the mushrooms halfway through.
- Once done baking, add half of the mushrooms (and their juice) into the blender with salt, broth, coconut milk, tapioca starch, coconut aminos, apple cider vinegar, and pepper. Blend until smooth and creamy. Set aside.
- Heat a large stockpot over medium high heat, and add the remaining tablespoon of ghee.
- Add onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent.
- Pour in the blended mushroom mixture. Once it starts boiling, add in the meatballs and the rest of the roasted mushrooms. Simmer for 5 minutes until heated through.
- Taste to add more salt if needed, then serve sprinkled with chopped parsley.
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