Instant Pot Turkey Meatball and Ditalini Soup Recipe

I absolutely love cozying up with a warm bowl of soup on chilly days, and this Instant Pot Turkey Meatball and Ditalini Soup Recipe hits all the right notes. What makes this recipe so special to me is how the tender turkey meatballs melt in your mouth, paired perfectly with ditalini pasta and a rich tomato broth that’s been flavored with fresh herbs and just a hint of Parmesan. It’s comforting, filling, and doesn’t require hours of simmering on the stove — a total lifesaver for weeknights.

When I first tried this Instant Pot Turkey Meatball and Ditalini Soup Recipe, I was amazed at how quick and foolproof it was. If you’re like me and love delicious homemade meals but don’t always have tons of time, this soup gives you that home-cooked feeling with minimal fuss. Plus, the kids and family go crazy for it—there’s something so satisfying about those little meatballs and tiny pasta tubes all nestled in a savory broth.

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Ingredients You’ll Need

The ingredients in this Instant Pot Turkey Meatball and Ditalini Soup Recipe all work beautifully together to create a hearty, flavorful soup without complicated prep. When shopping, try to get freshly grated Pecorino Romano and good-quality San Marzano tomatoes—they make a noticeable difference!

• Ground turkey: I use 93% lean for juicier meatballs without too much fat.
• Seasoned breadcrumbs: Adds texture and helps bind the meatballs—gluten-free works great too.
• Pecorino Romano cheese: Provides sharp, savory flavor in the meatball mix.
• Egg: Acts as the binder for the meatballs, so don’t skip it.
• Garlic (for meatballs and soup): Fresh garlic enhances the aroma and depth of flavor.
• Fresh parsley: Brightens up the meatballs with a fresh herbal note.
• Kosher salt: Essential for seasoning to bring out all the flavors.
• Olive oil & cooking spray: For sautéing and browning the meatballs evenly.
• Onion, celery, carrot: Classic soup base veggies that make the broth rich and savory.
• Diced San Marzano tomatoes: Adds a sweet and tangy tomato foundation for the soup.
• Reduced sodium chicken broth: Keeps the soup flavorful and less salty.
• Basil leaves and bay leaves: Give that authentic Italian herbal aroma.
• Ditalini pasta: Tiny pasta that’s perfect spoonful-sized in soup.
• Zucchini: Adds a fresh vegetable element and subtle sweetness.
• Parmesan rind (optional): I toss this in for extra depth in the broth while it cooks.
• Grated Parmesan (optional): Perfect for sprinkling on top before serving.

Variations

I love how flexible this Instant Pot Turkey Meatball and Ditalini Soup Recipe is—you can easily swap or add ingredients to fit your family’s preferences or diet. It’s fun to make it your own!

• Swap the meat: I’ve tried ground chicken or even turkey sausage in place of ground turkey for a different flavor profile, and it works wonderfully.
• Gluten-free version: Using gluten-free breadcrumbs and pasta keeps the recipe safe and just as tasty for friends with sensitivities.
• Spicy kick: Adding a pinch of red pepper flakes or diced jalapeños to the meatballs gives a nice subtle heat that my husband adores.
• Veggie boost: Feel free to toss in additional diced vegetables like spinach or bell peppers to bulk it up and add even more nutrition.

How to Make Instant Pot Turkey Meatball and Ditalini Soup Recipe

Step 1: Mix and Shape Your Meatballs

Start by combining the lean ground turkey, seasoned breadcrumbs, grated Pecorino Romano, beaten egg, crushed garlic, minced parsley, and kosher salt in a medium bowl. I like to gently mix by hand so I don’t overwork the meat, which keeps the meatballs tender. Once combined, form about 30 meatballs—each roughly a heaping tablespoon of mixture. This size works perfectly for a quick cook and bite-sized eating.

Step 2: Brown the Meatballs in the Instant Pot

Set your Instant Pot to the sauté function and spray the bottom with cooking spray or lightly brush with olive oil. Brown the meatballs in batches—usually 2 to 3 at a time—to avoid overcrowding. Browning gives them a lovely color and seals in flavor. Place browned meatballs on a plate and don’t worry if they’re not fully cooked here; they’ll finish cooking in the soup.

Step 3: Sauté the Veggies

After removing the meatballs, add a bit of olive oil to the pot along with chopped onion, celery, carrot, and minced garlic. Sauté for about 4 minutes until the veggies soften and the garlic smells fragrant. This step builds your soup’s base flavor.

Step 4: Build the Soup

Add the canned diced San Marzano tomatoes, Parmesan rind, basil leaves, and bay leaves, then stir to combine. Return the browned meatballs to the Instant Pot and pour in the chicken broth. Give everything a gentle mix to disperse flavors evenly without breaking the meatballs.

Step 5: Pressure Cook and Finish with Pasta

Seal the lid and set your Instant Pot to cook on high pressure for 15 minutes. Once done, use a quick release to safely open the pot. Now, add the ditalini pasta and diced zucchini, then cook again on high pressure for just 4 minutes to avoid overcooking the pasta. Quick release pressure again when time’s up.

And that’s it! Your turkey meatball and pasta soup is ready to serve. Don’t forget to fish out the bay leaves and Parmesan rind before ladling.

How to Serve Instant Pot Turkey Meatball and Ditalini Soup Recipe

Garnishes

I love topping this soup with freshly grated Parmesan and a few extra basil leaves—it really brightens every spoonful. Sometimes I drizzle a little extra virgin olive oil for some richness or add a sprinkle of red pepper flakes if you’re in the mood for a gentle kick.

Side Dishes

I usually pair this soup with a simple green salad or some crusty garlic bread to soak up all the broth. On a busy night, I keep it light and let the soup shine as the main event.

Creative Ways to Present

For dinner parties or special occasions, I like to serve this soup in individual mini Dutch ovens or charming bowls with a sprinkle of fresh herbs and a wedge of lemon on the side to brighten flavors. It instantly makes the meal feel gourmet and festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and it stays delicious for up to 3 days. Just remember that the pasta might soak up extra broth over time, so you may want to add a splash of broth or water when reheating.

Freezing

This Instant Pot Turkey Meatball and Ditalini Soup Recipe freezes well, but I recommend freezing without the pasta to maintain texture. Freeze the soup and meatballs separately or add cooked ditalini when reheating.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the soup if needed. This helps the pasta stay tender and the overall texture just right.

FAQs

Final Thoughts

This Instant Pot Turkey Meatball and Ditalini Soup Recipe has become a staple in my home, especially on hectic weeknights when I want something nourishing but quick. It’s a wonderful way to feed the family with homey, wholesome flavors that everyone enjoys. I really encourage you to give it a try—you’ll be amazed at how satisfying and easy making homemade soup can be with just one pot!

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