Description
Instant Pot Turkey Meatball Soup is loaded with mini turkey meatball, zucchini, vegetables, and ditalini pasta. Hearty and healthy, it makes a cozy weeknight dinner. Leftovers are great too!
Yield: 6servings | Serving Size: 12/3 cups
Ingredients
For the meatballs
1pound93% lean ground turkey
1/3cupseasoned breadcrumbs, Can substitute gluten-free breadcrumbs
3tbspgrated Pecorino Romano cheese
1large egg, beaten
1clovecrushed garlic
1tbspfresh minced parsley
1/2teaspoonkosher salt
For the soup
cooking spray
1teaspoonolive oil
1/2cupchopped onion
1/2cupchopped celery
1/2cupchopped carrot
3clovesminced garlic
1candiced San Marzano tomatoes, 28 ounces, I used Tuttorosso
4cupsreduced sodium chicken broth
4 basil leaves, plus optional more for garnish
2bay leaves
5ouncesditalini pasta, 1 cup* (wheat or gluten-free)
1cupzucchini, diced small
Parmesan rind, optional
Grated parmesan cheese, optional for serving
Instructions
- In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine.
Form into 30 meatballs, about 1 heaping tablespoon each.
Press saute in the Instant Pot and spray with oil.
- Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.
- Heat the oil and add the onion, celery, carrots and garlic, cook until soft, about 4 minutes.
- Add the tomatoes, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot.
- Add the chicken broth, cover and cook high pressure 15 minutes.
- Quick release and open the lid, add the pasta and zucchini and cook 4 minute more, quick release so the pasta doesn’t overcook.
Serve with grated cheese if desired and basil.
Last Step:
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Nutrition
Serving: 12/3 cups, Calories: 318kcal, Carbohydrates: 36.5g, Protein: 22g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 87mg, Sodium: 1003mg, Fiber: 2.5g, Sugar: 7.5g
