Description
This Instant Pot Turkey Meatball and Ditalini Soup is a hearty, comforting meal that features tender turkey meatballs cooked in a flavorful tomato and vegetable broth. Enhanced with aromatic herbs, Parmesan, and ditalini pasta, this soup combines wholesome ingredients for a satisfying dish perfect for any season.
Ingredients
Scale
For the 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
For the Soup
- 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 zucchini (diced small)
- Parmesan rind (optional)
- Grated parmesan cheese (optional for serving)
Instructions
- Prepare the Meatball Mixture: In a medium bowl, combine the ground turkey, seasoned breadcrumbs, grated Pecorino Romano, beaten egg, crushed garlic, minced parsley, and kosher salt. Gently mix until all ingredients are evenly incorporated without overworking the meat.
- Form Meatballs: Shape the mixture into approximately 30 meatballs, each about one heaping tablespoon in size, ensuring they are uniform for even cooking.
- Brown the Meatballs: Set the Instant Pot to sauté mode and spray the pot with cooking spray. Brown the meatballs in 2 to 3 batches, spraying the pot lightly before each batch to prevent sticking. Once browned, remove the meatballs and set aside on a plate. Clean the pot if necessary.
- Sauté the Vegetables: Add 1 teaspoon olive oil to the cleaned pot and sauté the chopped onion, celery, carrots, and minced garlic until softened, about 4 minutes, stirring occasionally to avoid burning.
- Add Tomatoes 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, mixing gently to distribute evenly.
- Add Broth and Pressure Cook: Pour in 4 cups of reduced sodium chicken broth. Secure the Instant Pot lid, ensure the valve is set to sealing, and cook on high pressure for 15 minutes.
- Quick Release: Perform a quick pressure release by carefully moving the valve to venting. Open the lid once pressure has fully released.
- Add Pasta and Zucchini: Stir in the ditalini pasta and diced zucchini. Seal the lid again and cook on high pressure for an additional 4 minutes, then perform a quick release to prevent overcooking the pasta.
- Serve: Remove bay leaves and Parmesan rind (if used). Ladle the soup into bowls and garnish with additional fresh basil leaves and grated Parmesan cheese if desired. Serve hot.
Notes
- For a gluten-free version, substitute gluten-free breadcrumbs and pasta.
- To add extra flavor, the Parmesan rind can be simmered in the soup but should be removed before serving.
- The soup can be prepared a day in advance; flavors improve after resting.
- Adjust salt according to taste, especially if using salted broth or cheese.
- If the soup thickens too much upon standing, add a little extra chicken broth or water when reheating.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
