Description
This Instant Pot Turkey Meatball and Ditalini Soup is a hearty and healthy dish featuring mini turkey meatballs, tender vegetables, and ditalini pasta in a flavorful tomato and herb broth. Perfect for a cozy weeknight dinner, this soup is rich in protein and balanced with fresh ingredients, making it both delicious and nourishing. It’s easy to prepare with the convenience of an Instant Pot, and leftovers reheat beautifully for another 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, 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 diced small zucchini
- Parmesan rind (optional)
- Grated parmesan cheese (optional for serving)
Instructions
- Prepare Meatball Mixture: In a medium bowl, combine the ground turkey, seasoned breadcrumbs, grated Pecorino Romano cheese, beaten egg, crushed garlic, minced parsley, and kosher salt. Gently mix the ingredients together until well incorporated.
- Form Meatballs: Shape the mixture into approximately 30 meatballs, each about 1 heaping tablespoon in size. Set them aside on a plate.
- Brown Meatballs: Set the Instant Pot to the ‘Sauté’ function and spray the inner pot with cooking spray. Brown the meatballs in 2 to 3 batches, spraying the pot each time before adding a batch. Cook until meatballs are golden on all sides. Remove the browned meatballs to a dish and clean the pot thoroughly.
- Sauté Vegetables: Add the olive oil to the cleaned Instant Pot and sauté the chopped onion, celery, carrot, and minced garlic until they are soft and translucent, about 4 minutes.
- Add Base Ingredients 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, mixing everything gently.
- Pressure Cook Soup: Pour in the reduced sodium chicken broth. Secure the Instant Pot lid, set to high pressure, and cook for 15 minutes.
- Quick Release and Add Pasta & Zucchini: Perform a quick release of the pressure and open the lid carefully. Add the ditalini pasta and diced zucchini to the soup.
- Cook Pasta and Zucchini: Close the lid again, pressure cook on high for 4 minutes, then perform another quick release to prevent overcooking the pasta.
- Serve: Ladle the soup into bowls and garnish with grated parmesan cheese and additional fresh basil leaves, if desired. Enjoy hot.
Notes
- This soup is packed with mini turkey meatballs, fresh vegetables, and ditalini pasta, making it a hearty, nutritious meal.
- Using an Instant Pot significantly cuts down cooking time and simplifies the cooking process.
- Leftovers reheat well and make great next-day meals.
- Gluten-free breadcrumbs and pasta can be substituted to make the recipe gluten-free.
- Parmesan rind adds depth to the broth but can be omitted if unavailable.
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 318 kcal
- Sugar: 7.5 g
- Sodium: 1003 mg
- Fat: 8.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 36.5 g
- Fiber: 2.5 g
- Protein: 22 g
- Cholesterol: 87 mg
