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Make this easy and delicious keto meatball mushroom mushroom stroganoff soup – a cold-weather favorite in Canada.

Indulge in the mouthwatering flavors of tender meatballs and savory mushrooms smothered in rich, flavorful gravy broth.

This keto soup recipe will satisfy your cravings and impress your guests. Try it tonight! #meatballs #mushroomgravy

Simple Keto Beef Stroganoff Soup

Now that the cold weather has arrived in Canada, soups, comfort food, and the menu plan have been on my mind.

In the morning, before I left for work, I  took out a 2lb package of lean minced beef from the freezer to defrost so it would be ready when I got home.

Although we created a weekly meal plan, that night, I was supposed to make a pasta sauce, but I wasn’t in the mood for bolognese, so I somewhat had it in the back of my mind throughout the day.

What was I going to make for dinner?

Not all meal plans are fool-proof, and you might not be in the mood for what you thought you might want for dinner the week prior when you did your grocery shopping.

One-Hour Meatball Mushroom Stroganoff Soup

When I finally got home from work, I was determined to use the minced beef to make something that would fill us with plenty of leftovers for the next few days.

I knew that we had mushrooms that needed to be used up, and there’s never a shortage of whipping cream in our house, so Beef Meatball Mushroom Stroganoff Soup was born.

To keep the recipe, Keto, I didn’t use red wine in the soup, but you can quickly adapt and add the wine instead of the apple cider vinegar I used to ramp up the flavor.

Keto Meatballs vs. Non-Keto Meatballs

Honestly, there’s not much of a difference apart from the binder that is used, which is gluten-free.

The beef meatballs were kept gluten-free using almond flour, but you can replace the almond flour with breadcrumbs if you want to revert.

I always add Parmigiano cheese to my meatballs, so that’s a must, especially for authentic Italian meatball flavors.

If buying the more expensive Parmigiano is not on your grocery list, go for something affordable like Kraft grated cheese because they will still be tasty meatballs.

Another vital key in making my Beef Meatball Mushroom Stroganoff soup is to cut the onions in rounds and not mince the onion.

This is because you want the meal to be hearty, and it blends well with the long strips of the Portobello mushrooms that you will slice from your mushrooms.

For this recipe, I sliced two large caps of Portobello mushrooms and mixed them with a 1/2 pound tray of whole white mushrooms that I sliced thin, but you can add more if you like a thicker soup.

Free Mushrooms

Perhaps next season, when Mrs. and I go mushroom hunting, we might find some Laetiporus mushrooms, a.k.a chicken of the woods, or plenty of other hidden gems in Ontario forests to add to our soups and stews.

We had an abundant Fall picking season of shaggy main mushrooms that were delicious but wouldn’t be an excellent fit for this recipe as they tend to hold too much water.

So, stick to what you have available at the grocery store or what you’ve stashed away in your freezer.

The only major tip I will give you when making my Beef Meatball Mushroom Stroganoff soup is to do it in stages like I have because it will allow the ingredients to cook up evenly.

By that, I mean don’t try to fry the meatballs with the mushrooms and onions as it all has to be done separately, as you will notice

How To Make Keto Meatball Mushroom Stroganoff Soup

• Recipe Type: Soup
• Cuisine: Keto, Low-Carb
• Author: Mr.CBB
• Prep time: 25 mins
• Cook time: 35 mins
• Total time: 1 hour
• Serves: 10

Easy and delicious keto beef meatball mushroom mushroom stroganoff soup – a cold-weather favorite in Canada.

Ingredients

• Meatballs
• 2lbs lean ground beef
• 2 large eggs
• 1/2 cup of ground Almond flour (use breadcrumbs non-keto)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 2 teaspoons dry parsley
• 2 teaspoons onion flakes
• 2 teaspoons garlic powder or 4 cloves fresh garlic minced
• 1/2 cup parmigiano regianno cheese grated
• 2 teaspoons black pepper
• Butter or extra-virgin olive oil for frying
• Soup Base
• 2 large portobello mushrooms
• 227 g of white mushrooms sliced thin
• 3 white onions peeled and sliced into rings
• 2 cloves of minced garlic
• 3 cups of beef broth
• 2 tablespoons apple cider vinegar or red wine (non-keto)
• 1 teaspoon xanthan gum (thickener or use cornstarch non-keto)
• 1 cup 14% sour cream
• 1/4 cup of whipping cream
• 1/2 cup fresh parsley chopped
• salt and pepper to taste
• 1/2 cup butter or extra virgin olive oil for frying

Instructions

1. Add your meatball ingredients to a large bowl and combine them. You don’t want to over-mix as it changes the texture of any meatballs.
2. Roll into meatballs the size of a golf ball or whichever size suits you. I got about 24 meatballs.
3. In a large soup pot, add butter or oil and heat to medium-high, then add your meatballs. Cook for about 3 minutes on each side until fully browned.
4. Remove from pot into a bowl or sheet pan to drain excess oil.
5. Add your sliced onions in the same pot and reduce them for about 5 minutes until clear. Remove the onions into a small bowl.
6. Add the mushrooms to the same pot and saute until tender, about 3-5 minutes.
7. Add the beef broth, cooked onions, chopped parsley, salt, and pepper, and boil for about 2 minutes.
8. Add your sour cream, whipping cream, and xanthan gum and stir well to combine.
9. Add salt or pepper to taste.
10. Gently sit your cooked meatballs in and around the soup pot and give a little stir.
11. Let cook on medium heat for 20 minutes.

Continue to Content

Yield: 10 servings

Keto Meatball Mushroom Stroganoff Soup

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Easy and delicious keto beef meatball mushroom mushroom stroganoff soup – a cold-weather favorite in Canada.

Print

Ingredients

• Meatballs
• 2lbs lean ground beef
• 2 large eggs
• 1/2 cup of ground Almond flour (use breadcrumbs non-keto)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 2 teaspoons dry parsley
• 2 teaspoons onion flakes
• 2 teaspoons garlic powder or 4 cloves fresh garlic minced
• 1/2 cup parmigiano regianno cheese grated
• 2 teaspoons black pepper
• Butter or extra-virgin olive oil for frying
• Soup Base
• 2 large portobello mushrooms
• 227 g of white mushrooms sliced thin
• 3 white onions peeled and sliced into rings
• 2 cloves of minced garlic
• 3 cups of beef broth
• 2 tablespoons apple cider vinegar or red wine (non-keto)
• 1 teaspoon xanthan gum (thickener or use cornstarch non-keto)
• 1 cup 14% sour cream
• 1/4 cup of whipping cream
• 1/2 cup fresh parsley chopped
• salt and pepper to taste
• 1/2 cup butter or extra virgin olive oil for frying

Instructions

1. Add your meatball ingredients to a large bowl and combine them. You don’t want to over-mix as it changes the texture of any meatballs.

1. Roll into meatballs the size of a golf ball or whichever size suits you. I got about 24 meatballs.
2. In a large soup pot, add butter or oil and heat to medium-high, then add your meatballs. Cook for about 3 minutes on each side until fully browned.
3. Remove from pot into a bowl or sheet pan to drain excess oil.
4. Add your sliced onions in the same pot and reduce them for about 5 minutes until clear. Remove the onions into a small bowl.
5. Add the mushrooms to the same pot and saute until tender, about 3-5 minutes.
6. Add the beef broth, cooked onions, chopped parsley, salt, and pepper, and boil for about 2 minutes.
7. Add your sour cream, whipping cream, and xanthan gum and stir well to combine.
8. Add salt or pepper to taste.
9. Gently sit your cooked meatballs in and around the soup pot and give a little stir.
10. Let cook on medium heat for 20 minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Happy soup cooking day, everyone! Please comment once you’ve made it, and let us know what you liked or how you adapted the recipe to fit your dietary needs.

Mr.CBB

Serve a piping hot bowl of Beef Meatball Mushroom Stroganoff soup with a side garden salad or cheesy keto garlic bread.

Nutrition via Atkins Carb counter: 1 bowl contains 9.2 grams of carbs, 1.5 grams fiber = 7.7 net carbs per bowl, and approximately 500 calories.

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