Description
This Instant Pot Turkey Meatball and Ditalini Soup is a hearty and healthy meal featuring tender turkey meatballs, diced vegetables, and ditalini pasta in a savory tomato broth. Perfect for a cozy weeknight dinner, this soup combines wholesome ingredients for a comforting dish that’s quick to prepare and packed with flavor.
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, Tuttorosso preferred)
- 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)
Instructions
- Prepare Meatball Mixture: In a medium bowl, combine the ground turkey, seasoned breadcrumbs, grated Pecorino Romano cheese, beaten egg, crushed garlic, fresh minced parsley, and kosher salt. Gently mix all ingredients together until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into approximately 30 meatballs, each about 1 heaping tablespoon in size, ensuring uniformity for even cooking.
- Brown Meatballs: Set the Instant Pot to ‘Sauté’ mode and spray with cooking spray. Brown the meatballs in batches of 2 to 3, spraying the pot before each batch to prevent sticking. Once browned, remove meatballs and set aside on a dish. Clean the pot to prepare for the vegetables.
- Sauté Vegetables: Add olive oil to the Instant Pot. Sauté chopped onion, celery, carrots, and minced garlic until softened, about 4 minutes, stirring occasionally to avoid burning.
- Add Tomato and Herbs: Stir in the diced San Marzano tomatoes, Parmesan rind (if using), basil leaves, and bay leaves. Return the browned meatballs to the pot, stirring gently to distribute ingredients evenly.
- Add Broth and Pressure Cook: Pour in the reduced sodium chicken broth. Secure the Instant Pot lid and set to high-pressure cooking for 15 minutes.
- Release Pressure and Add Pasta: Perform a quick pressure release after cooking time is complete. Carefully open the lid, then add the ditalini pasta and diced zucchini to the pot.
- Cook Pasta and Zucchini: Close the lid again and cook on high pressure for an additional 4 minutes to cook the pasta al dente while softening the zucchini. Perform another quick release to avoid overcooking.
- Serve: Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.
Notes
- Instant Pot Turkey Meatball Soup offers a nutritious and flavorful dinner option, packed with lean protein and vegetables.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Adding a Parmesan rind during cooking enriches the broth with a deep, savory flavor.
- Adjust salt and seasoning to taste, especially if using low-sodium broth.
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: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 36.5 g
- Fiber: 2.5 g
- Protein: 22 g
- Cholesterol: 87 mg
