Instant Pot Turkey Meatball and Ditalini Soup
User Reviews
4.8
Instant Pot Turkey Meatball and Ditalini Soup
Description
The recipe starts by mixing ground turkey with seasoned breadcrumbs, grated Pecorino Romano, beaten egg, crushed garlic, minced parsley, and salt to form 30 meatballs. These are browned in the Instant Pot using the sauté function and then set aside. Next, onion, celery, carrot, and garlic are sautéed in the pot until soft.
Diced San Marzano tomatoes, a Parmesan rind, basil, and bay leaves are added to the vegetables, then the meatballs are returned to the pot. Chicken broth is poured in, and the soup cooks under high pressure for 15 minutes. After a quick pressure release, ditalini pasta and diced zucchini are added and cooked for an additional 4 minutes under pressure to prevent overcooking.
The finished soup delivers tender turkey meatballs, a flavorful tomato-herb broth, and small pasta complemented by fresh zucchini pieces. Optional grated Parmesan and extra basil can be added for garnish. This balanced combination is convenient for a filling meal prepared with minimal hands-on time.
Ingredients
- 1 pound ground turkey 93% lean
- cooking spray
- 1/3 cup seasoned breadcrumbs (Can substitute gluten-free breadcrumbs)
- 1 teaspoon olive oil
- 3 tbsp Pecorino Romano cheese grated
- 1/2 cup onion chopped
- 1 egg beaten, large
- 1/2 cup celery chopped
- 1 clove garlic crushed
- 1/2 cup carrot chopped
- 1 tbsp parsley fresh, minced
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1 can San Marzano Tomatoes 28 ounces, I used Tuttorosso, diced
- 4 cups chicken broth reduced sodium
- 4 basil plus optional more for garnish, leaves
- 2 bay leaf
- 5 ounces ditalini pasta (1 cup* (wheat or gluten-free))
- 1 cup zucchini (diced small)
- parmesan optional, rind
- Parmesan Cheese optional for serving, grated
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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