tomato meatball soup

Creamy Tomato Meatball Soup

  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This easy recipe for creamy tomato meatball soup is not only a snap to make, it’s also Whole 30 compliant for those of you who are Whole 30-ing!


  • 1 sweet onion, peeled and chopped
  • 2 tablespoons olive oil
  • 1 28-ounce can whole tomatoes in their juice
  • 1 cup coconut milk
  • 1 pound ground beef
  • 1 egg
  • 1 tablespoon oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh parsley for garnish


  1. Heat olive oil in a large deep pot over medium high heat.  Add onion and saute until soft, about 5 minutes.
  2. Add onion, tomatoes and coconut milk to a blender and blend until smooth.  Pour mixture into the onion pot.
  3. Combine meat, egg and spices and form into tiny meatballs – no more than an inch wide and smaller if you can manage it.  It’s going to look like way too many meatballs for the soup, but I promise it will be fine!
  4. Bring the soup to a simmer, and then gently drop in the meatballs.  Simmer until the meatballs are cooked through, about 10 minutes.
  5. Taste and adjust seasoning as needed and serve, garnished with chopped fresh parsley.