Instant Pot Turkey Meatball and Ditalini Soup

Name: Instant Pot Turkey Meatball and Ditalini Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 pound 93% lean ground turkey; cooking spray; 1/3 cup seasoned breadcrumbs; 1 teaspoon olive oil; 3 tbsp grated pecorino romano cheese; 1/2 cup chopped onion; 1 large egg; 1/2 cup chopped celery; 1 clove crushed garlic; 1/2 cup chopped carrot; 1 tbsp fresh minced parsley; 3 cloves minced garlic; 1/2 teaspoon kosher salt; 1 can diced San Marzano tomatoes; 4 cups reduced sodium chicken broth; 4 basil leaves; 2 bay leaves; 5 ounces ditalini pasta; 1 cup zucchini; Parmesan rind; grated Parmesan cheese

User Reviews

4.8

273 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6 servings
Calories
318 kcal
Course
Dinner
Cuisine
Italian

Instant Pot Turkey Meatball and Ditalini Soup

Iris Warren

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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!

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Ingredients

Servings

1 pound 93% lean ground turkey
cooking spray
1/3 cup seasoned breadcrumbs (Can substitute gluten-free breadcrumbs)
1 teaspoon olive oil
3 tbsp grated pecorino romano cheese
1/2 cup chopped onion
1 large egg (beaten)
1/2 cup chopped celery
1 clove crushed garlic
1/2 cup chopped carrot
1 tbsp fresh minced parsley
3 cloves minced garlic
1/2 teaspoon kosher salt
1 can diced San Marzano tomatoes (28 ounces, I used Tuttorosso)
4 cups reduced sodium chicken broth
4 basil leaves (plus optional more for garnish)
2 bay leaves
5 ounces ditalini pasta (1 cup* (wheat or gluten-free))
1 cup zucchini (diced small)
Parmesan rind (optional)
grated Parmesan cheese (optional for serving)

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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.

Nutrition Information

Show Details

Serving 12/3 cups Calories 318kcal (16%) Carbohydrates 36.5g (12%) Protein 22g (44%) Fat 8.5g (13%) Saturated Fat 2.5g (13%) Cholesterol 87mg (29%) Sodium 1003mg (42%) Fiber 2.5g (10%) Sugar 7.5g (15%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 318 kcal

% Daily Value*

Serving	12/3 cups
Calories	318kcal	16%
Carbohydrates	36.5g	12%
Protein	22g	44%
Fat	8.5g	13%
Saturated Fat	2.5g	13%
Cholesterol	87mg	29%
Sodium	1003mg	42%
Fiber	2.5g	10%
Sugar	7.5g	15%