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!
Course
Dinner
Servings
6
Cook Time
30
minutes
Servings
6
Cook Time
30
minutes
Ingredients
For Meatballs
1
pound
93% lean ground turkey
1/3
cup
seasoned breadcrumbs
Can substitute gluten-free breadcrumbs
3
tbsp
grated Pecorino Romano cheese
1
large egg
beaten
1
clove
crushed garlic
1
tbsp
fresh minced parsley
1/2
teaspoon
kosher salt
For Soup
cooking spray
1/2
cup
onion
chopped
1/2
cup
celery
chopped
1/2
cup
carrot
chopped
3
cloves
garlic
minced
1
can
san marzano tomatos
diced; 28 oz
4
cups
reduced sodium chicken broth
4
torn basil leaves
plus more for garnish
2
bay leaves
5
oz
ditalini pasta
1 cup (wheat or gluten free
1
cup
zucchini
diced small
parmesan rind
optional
grated parmesan cheese
optional for serving
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.