Andrea’s Creamy Smoked Meatball Soup

 

Update: this knocked me out of ketosis. Not keto. Probably the red bell peppers. 

We are keto these days, and the easiest way for us to maintain that without having cravings is to be meat based. 

I’ve heard some people use the term ketovore. Maybe this qualifies.

Here’s how you make it.

Ingredients:

• 6 pounds of beef (any fat ratio).
• 48 oz. filtered water.
• 2 large portobello mushroom caps, diced. 
• 2 green bell peppers, diced. 
• 1 jar roasted red bell pepper strips. I’m guessing 12 oz. 
• 1/2 cup soy sauce. 
• 2 tbsp Worcestershire sauce. 
• 1/4 cup white cooking wine. 
• 1 tbsp Dijon mustard. 
• 2 tsp dried thyme. 
• 1 tsp garlic powder. 
• 2 tsp onion powder. 
• 1 tbsp allegro hickory smoke marinade. 

Add-in’s:

• 1 bulb roasted garlic. 
• Salt to taste, or 2 tsp. 
• 1 cup heavy cream. 

Directions:

1. Place garlic bulb in an oven safe bowl and bake at 350 degrees for 1 hour. 
2. Remove from oven and set aside to cool. 
3. Dice the mushrooms, and green peppers, and toss them into the Instant Pot. 
4. Portion each pound of beef into 16 meatballs, and toss them into the instant pot. 
5. Add remaining ingredients (minus add-in’s).
6. Make sure vent is set to “sealed”, and cook on the beef/stew setting, or at high pressure for 35 minutes. 
7. Turn off the “keep warm” setting, and allow seal to vent. 
8. Place a dish towel loosely over the vent (without burning yourself) to keep grease from spewing all over your kitchen. 
9. Peel the roasted garlic, which has been cooled down, and smooth it into a paste on a cutting board with knife. 
10. Add it to your meatballs with the remaining add-in’s, and stir well. 

Serves 12 - 24