Keto Curried Meatball Soup

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto Curried Meatball Soup

This Keto meatball soup is loaded with flavor and fats. Pork meatballs are simmered in a creamy curried coconut broth alongside tender low carb veggie noodles. This warming Keto soup makes a filling lunch or light dinner option, perfect served with low carb or Keto flatbreads for dipping.

Can I Use Shirataki Noodles?

We have used zucchini ribbons to create our low carb soup noodles and to add vegetables to the dish. These can be store-bought where accessible or home prepped. Alternatively, if you would prefer you may use Shirataki noodles. Simply prepare the soup as directed, adding the noodles and cooking as per the packet instructions. You may also simply serve the soup as just the meatballs and broth if you wish to omit the noodles entirely.

Serving Suggestions

This Keto soup makes a hearty serving on its own, providing two generous bowls. However, if you would like to serve with a side, we love our soup served with our Keto coconut flour Indian flatbreads or a plain low carb flatbread. You will find many Keto bread options in our sides section. Please be sure to adjust your macros to allow for any changes made to the recipe and the addition of any sides.

  • Net Carbs

    5.2 g

  • Fiber

    2.8 g

  • Total Carbs

    8 g

  • Protein

    37.5 g

  • Fats

    36.3 g

500 cals

Keto Curried Meatball Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Ground Pork

    Ground Pork

    9 ounce

  • Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    1-½ cup

  • Zucchini


    1 medium

  • Curry Powder

    Curry Powder

    1 tablespoon

  • Red Onion

    Red Onion

    1 tablespoon

  • Garlic


    1 clove

  • Cilantro


    1 tablespoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Canned Coconut Milk

    Canned Coconut Milk

    ½ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 4

35 min

  • Step 1

    Add the ground pork to a mixing bowl. Finely chop the onion and cilantro and crush the garlic. Add to the bowl with the ground pork. Season with a generous pinch of salt and pepper.
    Step 1
  • Step 2

    Mix everything together thoroughly with your hands and divide into eight even portions. Roll each portion into a ball. Heat the olive oil in a large saucepan or Dutch oven over a medium/high heat. Add the pork meatballs and cook until well browned all over.
    Step 2
  • Step 3

    Add the coconut milk, chicken stock and curry powder to the saucepan. Stir well and bring up to a gentle boil. Reduce to a simmer and cook for 10 minutes or until the meatballs are entirely cooked through and no pink remains. If you wish, you may use an alternative stock or broth, and you may adjust the quantity of spices to taste.
    Step 3
  • Step 4

    While the soup is simmering, cut the ends from the zucchini and peel the outer skin and discard. Peel the zucchini flesh into wide ribbons. These will act as your low carb noodles. Add the zucchini noodles to the saucepan. Stir well to combine and cook for a minute more or until the zucchini is just tender. You do not want to overcook the zucchini or it will be too mushy. Divide the soup between two individual serving bowls and serve hot.
    Step 4