Coconut Meatball Soup

Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings 4 servings


  • 1 1/2 pounds ground beef
  • 2 tablespoons red pepper flakes
  • 2 tablespoons coconut flour
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chopped oregano
  • 2 tablespoons coconut oil
  • 1 14-oz. can full fat coconut milk
  • 5 cups low sodium chicken broth or use bone broth
  • 3 14-oz. cans diced tomatoes
  • 4 cups diced broccoli
  • 4 cups chopped kale
  • 4 cups chopped spinach


  • In a large bowl, mix the first 6 ingredients (beef through oregano). Form meat mixture into meatballs and set aside.
  • In a large pot, heat coconut oil over medium-high heat. Once oil is hot, add the meatballs and cook on each side for 3 minutes, until brown.
  • To the pot, add the next 4 ingredients (coconut milk through broccoli) and stir. Reduce heat to medium-low and cover. When the soup comes to a boil, uncover and let simmer for 15 minutes, until vegetables are tender and meatballs are cooked to medium or medium well.
  • Stir in the kale and spinach, cover and turn off heat. Let greens get tender for 5 minutes then serve warm.


SERVING SUGGESTION: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste. Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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