Instant Pot Turkey Meatball and Italian Soup

By Lori

6 Person

55 Minutes

318 Calories

This hearty Italian soup is loaded with mini turkey meatball, zucchini, vegetables, and pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it’s optional! This Italian meatball and pasta soup is a meal in one, perfect served with grated cheese on top. It’s also great for batch cooking, whether you are making it ahead for the week or saving the leftovers for lunch the next day.

Ingredients

Soup

Grated parmesan cheese, optional for serving
1 cup Zucchini, diced small
5 oz. Pasta
2 Bay leaves
4 tbsp. Basil leaves
4 cups Reduced sodium chicken broth
28 oz. Diced tomatoes
3 cloves Minced garlic
1/2 cup Chopped carrot
1/2 cup Chopped celery
1/2 cup Chopped onion
1 tbsp. Olive oil
Cooking spray

Meatballs

1/2 tsp. Kosher salt
1 tbsp. Fresh minced parsley
1 clove Crushed garlic
1 Large egg, beaten
3 tbsp. Grated Pecorino Romano cheese
1/3 cup Seasoned breadcrumbs
1 pound 93% lean ground turkey

Method

01

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine. Form into 30 meatballs, about 1 heaping tablespoon each. Press saute in the Instant Pot and spray with oil.
02

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, about 4 minutes. Add the tomatoes, basil, bay leaves, and stir, return the meatballs to the pot.
03

Add the chicken broth, cover and cook high pressure 15 minutes. Quick-release and open the lid, add the pasta and zucchini and cook 4 minutes more, quick release so the pasta doesn’t overcook. Serve with grated cheese if desired and basil.

Related Tags

Ground Turkey Recipes

Instant Pot Turkey Meatball and Italian Soup

3.8

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 318 Kcal
Prep Time 20 Mins
Cook Time 35 Mins
Total Time 55 Mins

02 Ingredients

Soup

Grated parmesan cheese, optional for serving

1 cup Zucchini, diced small

5 oz. Pasta

2 Bay leaves

4 tbsp. Basil leaves

4 cups Reduced sodium chicken broth

28 oz. Diced tomatoes

3 cloves Minced garlic

1/2 cup Chopped carrot

1/2 cup Chopped celery

1/2 cup Chopped onion

1 tbsp. Olive oil

Cooking spray

Meatballs

1/2 tsp. Kosher salt

1 tbsp. Fresh minced parsley

1 clove Crushed garlic

1 Large egg, beaten

3 tbsp. Grated Pecorino Romano cheese

1/3 cup Seasoned breadcrumbs

1 pound 93% lean ground turkey

03 Method

Step 1

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine. Form into 30 meatballs, about 1 heaping tablespoon each. Press saute in the Instant Pot and spray with oil.

Step 2

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, about 4 minutes. Add the tomatoes, basil, bay leaves, and stir, return the meatballs to the pot.

Step 3

Add the chicken broth, cover and cook high pressure 15 minutes. Quick-release and open the lid, add the pasta and zucchini and cook 4 minutes more, quick release so the pasta doesn’t overcook. Serve with grated cheese if desired and basil.

04 Author