How To Make Instant Pot Turkey Meatball and Ditalini Soup
Enjoy this Italian soup to warm you on cold days made with mini turkey meatballs, zucchini, vegetables, and ditalini pasta tossed with parmesan cheese.
In a medium bowl, combine turkey, breadcrumbs, pecorino, egg, garlic, parsley, and salt and gently mix to combine.
Form into 30 meatballs for 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 for 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 at high pressure for 15 minutes.
Quick-release and open the lid, add the pasta and zucchini and cook for 4 minutes more.
Serve with grated cheese if desired and basil.
- Calories: 407.72kcal
- Fat: 16.45g
- Saturated Fat: 3.65g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.42g
- Polyunsaturated Fat: 4.09g
- Carbohydrates: 38.25g
- Fiber: 3.59g
- Sugar: 8.77g
- Protein: 27.04g
- Cholesterol: 92.25mg
- Sodium: 572.78mg
- Calcium: 116.84mg
- Potassium: 881.64mg
- Iron: 2.62mg
- Vitamin A: 182.55µg
- Vitamin C: 25.61mg
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