Instant Pot Turkey Meatball and Ditalini Soup Recipe

I absolutely love how comforting and flavorful this Instant Pot Turkey Meatball and Ditalini Soup Recipe turns out every single time. It’s packed with tender turkey meatballs, tender veggies, and those cute little ditalini pasta shapes that soak up all the rich broth goodness. Whether it’s a chilly weeknight or you just want something wholesome and satisfying on the table fast, this soup really hits the spot.

When I first tried this recipe, I was amazed at how simple and hands-off it was thanks to the Instant Pot. You get all the depth of a slow-simmered soup but with way less fuss. Plus, the combination of turkey and veggies keeps it light but still hearty, so you can enjoy a big bowl without feeling weighed down. Trust me, this Instant Pot Turkey Meatball and Ditalini Soup Recipe will soon become one of your favorite go-to meals.

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Ingredients You’ll Need

All the ingredients here work together to create a soup that’s balanced with protein, fresh vegetables, and rich broth. I recommend using fresh herbs and good quality broth to really make those flavors pop.

• Ground turkey: I prefer 93% lean for juicy meatballs without too much fat.
• Seasoned breadcrumbs: Adds texture and helps the meatballs hold together; gluten-free works fine too.
• Pecorino Romano cheese: This gives the meatballs a salty, savory punch.
• Egg: Acts as a binder to keep the meatballs from falling apart.
• Garlic (cloves, crushed and minced): Fresh garlic is a must for that warm, inviting flavor.
• Fresh parsley: Adds brightness and a hint of herbal freshness.
• Kosher salt: Essential for seasoning.
• Cooking spray and olive oil: For browning the meatballs and sautéing veggies.
• Onion, celery, carrot: Classic soup trifecta that brings sweetness and depth.
• Diced San Marzano tomatoes: I love this brand for their rich, slightly sweet flavor.
• Reduced sodium chicken broth: Keeps the soup savory but not too salty.
• Basil leaves and bay leaves: For that wonderful herbaceous aroma.
• Ditalini pasta: Tiny pasta shapes that’re perfect for soup; you can use gluten-free too.
• Zucchini: Adds subtle freshness and a pop of color.
• Parmesan rind (optional): Toss it in while cooking for extra umami.
• Grated parmesan cheese (optional for serving): For garnish and added cheesy goodness.

Variations

I love playing around with this recipe based on what I have in the fridge or my mood. Feel free to tweak the veggies or swap the pasta to make it your own.

• Swap the pasta: Sometimes I use small shells or orzo instead of ditalini, and it works beautifully.
• Vegetarian version: Replace turkey meatballs with chickpea balls or roasted veggies for a meatless twist.
• Add spice: If you like a bit of heat, a pinch of red pepper flakes adds a subtle kick.
• Seasonal veggies: Try swapping zucchini for kale or spinach depending on what’s fresh.

How to Make Instant Pot Turkey Meatball and Ditalini Soup Recipe

Step 1: Mix and Shape the Meatballs

Start by combining the ground turkey, seasoned breadcrumbs, grated Pecorino Romano, beaten egg, crushed garlic, fresh parsley, and kosher salt in a bowl. I like to gently mix it with my hands—don’t overwork it or the meatballs can get tough. Then, form about 30 small meatballs, roughly heaping tablespoons each. Making them small helps them cook quickly and evenly in the Instant Pot.

Step 2: Brown the Meatballs

Set the Instant Pot to “Sauté” mode and spray the inner pot with cooking spray. Brown the turkey meatballs in 2-3 batches to avoid overcrowding—this helps them get a nice crust without steaming. It only takes a few minutes per batch. Once browned, set the meatballs aside on a plate and wipe out the pot if needed.

Step 3: Sauté the Vegetables

Add a teaspoon of olive oil to the pot, then toss in chopped onion, celery, carrots, and minced garlic. Sauté for about 4 minutes or until the vegetables soften and get fragrant. This builds your soup’s flavor base.

Step 4: Combine and Pressure Cook

Add the diced San Marzano tomatoes, Parmesan rind (if using), fresh basil leaves, and bay leaves. Give everything a good stir, then nestle the browned meatballs back into the pot. Pour in the chicken broth, close the lid, and set the Instant Pot to high pressure for 15 minutes. This is where the magic happens—those meatballs get tender, and all the flavors meld beautifully.

Step 5: Add Pasta and Finish Cooking

After the pressure cooking is done, do a quick release and carefully open the lid. Add the ditalini pasta and diced zucchini, then cook on high pressure for an additional 4 minutes. Quick release again right after to avoid mushy pasta. This last step keeps the pasta perfectly al dente and the zucchini tender but not mushy.

Step 6: Serve and Enjoy

Flick out the bay leaves and basil stems, then ladle the soup into bowls. Top with grated Parmesan and fresh basil if you like. I love how the cheese melts into the broth and adds that comforting salty finish.

How to Serve Instant Pot Turkey Meatball and Ditalini Soup Recipe

Garnishes

I usually finish off with freshly grated Parmesan and a sprinkle of chopped fresh basil leaves. Sometimes a drizzle of good-quality olive oil adds a nice silky touch. These simple garnishes brighten the soup and add extra layers of flavor.

Side Dishes

This soup pairs perfectly with crusty bread or garlic toast for dipping. I also love a simple green salad on the side to bring some crispness to the meal. For heartier dinners, garlic knots or cheesy breadsticks work great too!

Creative Ways to Present

For special dinners, I sometimes serve this soup in mini bread bowls for a fun, rustic touch. You could also ladle it into clear mugs for casual lunches or offer a selection of garnishes buffet-style so guests can top their bowls how they like. It’s a cozy soup that’s very forgiving to presentation flair.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the soup keeps well for 3-4 days. The meatballs stay tender, and the flavors actually deepen overnight, so leftovers can be even better than day one!

Freezing

Freezing this soup works wonderfully, but I recommend undercooking the pasta a little if you plan to freeze it, as pasta tends to get mushy after thawing. Freeze the soup without pasta for best results, then add cooked pasta when reheating.

Reheating

Reheat leftovers on the stovetop over low-medium heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. If you froze it without pasta, add cooked pasta when reheating so it’s perfectly tender.

FAQs

Final Thoughts

This Instant Pot Turkey Meatball and Ditalini Soup Recipe is one of those dishes that feels like a warm hug in a bowl. I love how simple it is to make, yet it never fails to impress with its comforting flavors and wholesome ingredients. Whether you’re cooking for family or meal prepping for the week, it’s a recipe that delivers on taste and ease every time. I’m confident you’ll enjoy it as much as my family and I do!

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