Print Recipe
Instant Pot Turkey Meatball and Ditalini Soup
This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it’s totally optional!
Votes: 0
Rating: 0
Rate this recipe!
Course Dinner
Cook Time 30 minutes
Servings
Ingredients
For Meatballs
For Soup
Course Dinner
Cook Time 30 minutes
Servings
Ingredients
For Meatballs
For Soup
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine.
  2. Form into 30 meatballs, about 1 heaping tablespoon each.
  3. Press saute in the Instant Pot and spray with oil.
  4. Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.
  5. Heat the oil and add the onion, celery, carrots and garlic, cook until soft, about 4 minutes.
  6. Add the tomatoes, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot.
  7. Add the chicken broth, cover and cook high pressure 15 minutes.
  8. Quick release and open the lid, add the pasta and zucchini and cook 4 minute more, quick release so the pasta doesn’t overcook.
  9. Serve with grated cheese if desired and basil.

Nutrition Facts
Instant Pot Turkey Meatball and Ditalini Soup
Amount Per Serving
Calories 331 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Cholesterol 86mg 29%
Sodium 1130mg 47%
Potassium 528mg 15%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 9g
Protein 26g 52%
Vitamin A 81%
Vitamin C 42%
Calcium 19%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.