Description
This Instant Pot Turkey Meatball and Ditalini Soup is a hearty and healthy dish combining mini turkey meatballs, fresh vegetables, ditalini pasta, and flavorful herbs. Perfect for a cozy weeknight dinner, this recipe is loaded with nutritious ingredients and can be prepared quickly using an Instant Pot. Leftovers keep well, making it a convenient and satisfying meal.
Ingredients
Scale
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
Soup Base
- cooking spray
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 3 cloves minced garlic
- 1 can diced San Marzano tomatoes (28 ounces)
- 4 cups reduced sodium chicken broth
- 4 basil leaves
- 2 bay leaves
- Parmesan rind (optional)
Add-ins
- 5 ounces ditalini pasta (1 cup, wheat or gluten-free)
- 1 cup zucchini (diced small)
- Grated Parmesan cheese (optional for serving)
Instructions
- Prepare Meatballs: In a medium bowl, combine ground turkey, seasoned breadcrumbs, grated Pecorino Romano cheese, beaten egg, crushed garlic, minced parsley, and kosher salt. Gently mix until ingredients are fully incorporated.
- Form Meatballs: Shape the mixture into 30 small meatballs, approximately 1 heaping tablespoon each. Set aside.
- Sauté Meatballs: Turn the Instant Pot to the sauté setting and spray the pot with cooking spray. Brown the meatballs in 2 to 3 batches, spraying with oil before each batch to prevent sticking. Once browned, transfer meatballs to a plate and set aside. Clean the pot to prepare for the soup base.
- Sauté Vegetables: Add olive oil to the Instant Pot. Then add chopped onion, celery, carrots, and minced garlic. Cook, stirring occasionally, until vegetables are soft, about 4 minutes.
- Add Flavorings and Meatballs: Stir in the diced San Marzano tomatoes, Parmesan rind (if using), basil leaves, and bay leaves. Return the browned meatballs to the pot and stir to combine.
- Add Broth and Pressure Cook: Pour in the reduced sodium chicken broth. Secure the lid on the Instant Pot, set to seal, and cook on high pressure for 15 minutes.
- Quick Release Pressure: Once cooking is complete, perform a quick pressure release and carefully open the lid.
- Add Pasta and Zucchini: Stir in the ditalini pasta and diced zucchini. Close the lid again, seal, and cook on high pressure for an additional 4 minutes to cook the pasta and zucchini without overcooking.
- Final Quick Release and Serve: Quickly release the pressure again, open the lid, and remove bay and basil leaves along with the Parmesan rind. Serve the soup hot, garnished with additional grated Parmesan cheese and fresh basil leaves if desired.
Notes
- Instant Pot Turkey Meatball Soup is loaded with mini turkey meatballs, zucchini, vegetables, and ditalini pasta for a hearty and healthy meal.
- This soup is perfect for a cozy weeknight dinner and leftovers reheat well.
- Gluten-free breadcrumbs and pasta can be used to make this recipe gluten-free.
- Optional additions like Parmesan rind increase the depth of flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 318
- Sugar: 7.5 g
- Sodium: 1003 mg
- Fat: 8.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36.5 g
- Fiber: 2.5 g
- Protein: 22 g
- Cholesterol: 87 mg
