30-minute Keto Mexican Tomato Cauliflower Meatball Soup
If you love Mexican and Italian food you're going to love how easy and delicious this hearty Keto Mexican Tomato Cauliflower Meatball Soup is.
Recipe type: Soup
Serves: 12
  • 1 large cauliflower washed and chopped into florets
  • ½ medium yellow or white onion minced
  • 1 tablespoon butter
  • 2 quarts of cold water
  • 3 chicken bouillon cubes to make stock
  • 1 teaspoon ground fresh pepper
  • 1 teaspoon salt (omit to cut down on salt if preferred)
  • 4 tablespoons of homemade taco seasoning (see recipe link above or use 2 store-bought packets)
  • 2 large can diced tomatoes or 8 medium organic garden tomatoes diced with juice
  • 2 cups of strained tomatoes (passata- Italian name)
  • Low-Carb Meatballs - See recipe link in the post above very easy to make ahead of time in the crock-pot or Nonna's meatballs in Italian tomato sauce. recipe link above just eliminate the carrots, wine and sugar to keep it low-carb and use low-carb meatball recipe instead.
  • 1lb of Medium Ground Beef
  • 2 large eggs
  • 1 tbsp dry or fresh basil
  • 1 tbsp dry or fresh oregano
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 2 tbsp Franks Red Hot Sauce (optional)
  • 1 tsp ground mustard
  • 1 cup fresh bacon bits (not from a package- use real bacon)
  • 1 tsp ground cinnamon
  • 2 tbsp dry parsley
  • 2 heaping tbsps ground flax-seed
  • 1 medium onion minced
  • 2 cloves of minced garlic
  • 1 cup grated fresh Parmigiano Regianno
  • coconut oil or extra virgin olive oil to brown meatballs lightly
  1. Fill a large pot with the cold water and add the cauliflower cover and bring to a boil on high then reduce to medium-low for 5-7 minutes until fork tender. Drain.
  2. In a large stock-pot add the butter and onions and cook until tender one minute then add 2 quarts of cold water
  3. Add the chicken bouillon cubes once the water comes to a boil (5 minutes) to dissolve
  4. Add 2 cans of diced tomatoes 8 medium tomatoes), strained tomatoes, salt, pepper, taco seasoning and stir to combine well.
  5. Gently add your meatballs into the pot. I like to add about 15 almost fully cooked meatballs if I can depending on how many I made from the meatball recipe.
  6. Let the soup cook down for 15-20 minutes for the meatballs to fully cook then gently add the cauliflower back in and serve hot.
  7. Optional: Sometimes I like to add a couple of tablespoons of Franks Red Hot Sauce as well.
  8. Cut the recipe in half if you want or freeze leftovers for up to 4 months in containers so the meatballs don't break.
  9. You will have the sauce left to freeze once you use the meatballs for the soup. This way you have the sauce ready for your next meal.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2017/11/26/quick-tomato-cauliflower-meatball-soup/