Preheat oven to 350F and line a baking sheet with parchment paper

Combine ground beef, egg, almond flour, salt and crushed red pepper in a large mixing bowl until a smooth mixture remains

Using a 1/2 tbsp scoop, scoop our 40 scoops onto the baking sheet and roll into tight small balls

Bake for 12 minutes

While the meatballs bake, mince the garlic and dice the yellow onion

Heat your soup pot over medium-low heat and add oil, garlic, and onion to the warm pot

Saute the garlic and onions until soft and fragrant, about 4 minutes

Add salt, pepper, dried basil, and dried oregano to the pot and mix

Mix in the tomato paste

Pour in the vegetable broth, water, diced tomatoes, and cauliflower rice

Bring the soup to a boil, reduce to a simmer, cover the pot and simmer for 20 minutes

After the soup simmers for 20 minutes, turn off the heat

Either blend the soup directly in the pot with an immersion blender or blend in a standard blender in batches and return to the pot

Add the cooked meatballs back into the soup pot and simmer for an additional 10 minutes

Garnish with fresh basil and enjoy!