Description
This Low Carb French Onion Soup with Meatballs is rich, savory, and deeply comforting. Sweet caramelized onions simmer in flavorful beef broth with tender meatballs, all topped with melted mozzarella and parmesan for a hearty, low carb twist on a classic favorite.
Ingredients
Units
Scale
- 1 pound ground beef
- 4 large yellow onions, thinly sliced
- 6 cups beef broth
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large heavy pot over medium heat.
- In a mixing bowl, combine ground beef with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and fresh thyme. Mix gently and form into small meatballs.
- Add butter and olive oil to the pot. Once melted, add sliced onions and cook for 25 to 30 minutes, stirring occasionally, until deeply golden and caramelized.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth and bring to a gentle simmer.
- Carefully add meatballs to the soup and simmer for 15 to 20 minutes until cooked through.
- Sprinkle shredded mozzarella and grated parmesan over the top.
- Broil for 2 to 3 minutes until cheese is melted and lightly golden.
- Ladle into bowls and serve warm.
Notes
- Cook onions slowly for best flavor and sweetness.
- You can bake meatballs at 400 degrees Fahrenheit for 15 minutes before adding to the soup if preferred.
- Add cheese just before serving for the best texture.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg