Throwback Meatball Soup

As a little girl, I begged to buy the canned meatball soup at the grocery store. I carried it in my (Wonder Woman? Holly Hobbie?) thermos. As an adult, I still love a hot and filling soup, and this grown-up meatball version, sans noodles, is rich and delicious. A bit of honey adds slight sweetness (kiddos will love this!), and you’ll never miss the soggy noodles.

– Angela Sackett  


  • 1½ pounds ground beef (or beef and pork mixture)
  • 2 teaspoons sea salt, divided
  • 1 teaspoon black pepper, divided
  • 3 teaspoons minced garlic, divided
  • 3 teaspoons Italian herb blend, divided
  • 1 egg
  • 1 tablespoon coconut flour
  • 3 tablespoons olive oil
  • 1 medium red onion, minced
  • 1 cup water or broth
  • 1 tablespoon honey
  • 1 6-ounce can tomato paste
  • 1 20-ounce can tomato sauce
  • 2 28-ounce cans diced tomatoes



In a large mixing bowl, use hands to combine beef, 1 teaspoon each salt, pepper, garlic, and Italian herb blend, egg and coconut flour, being careful not to over-mix.

Add oil to a large, deep stock pot over medium-high heat.

Using a baking scoop or hands, roll meatballs from meat mixture, measuring about 1 heaping tablespoon, and add them to pot to gently brown (they don’t need to cook through).

Remove meatballs to a heat-proof dish and sauté onion just until translucent (about 3 minutes).

Meanwhile, combine water, honey, tomato paste, tomato sauce, 1 can diced tomatoes and remaining salt, pepper, garlic and Italian herb blend in a large blender.

Pulse 5-6 times for about 30 seconds total.

Very carefully pour sauce mixture along with remaining can diced tomatoes into hot pan with onions and add meatballs back into sauce.

Reduce heat to medium-low and cover; simmer for 20 minutes.

Serve immediately or allow to cool slightly and pack into heat-proof travel container.