Instant Pot Turkey Meatball and Ditalini Soup

Instant Pot Turkey Meatball and Ditalini Soup
Instant Pot Turkey Meatball and Ditalini Soup
This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it’s totally optional!
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon olive oil
  • 2 leaves
  • cooking spray
  • 1 clove crushed garlic
  • 1/2 teaspoon kosher salt
  • 1 large egg beaten
  • 3 cloves minced garlic
  • 1/2 cup chopped carrot
  • grated parmesan cheese optional for serving
  • 4 cups reduced sodium chicken broth
  • 1 pound 93% lean ground turkey
  • 1/3 cup seasoned breadcrumbs (can substitute gluten-free
  • 3 tbsp grated pecorino romano cheese
  • 1 tbsp fresh minced parsley
  • 1 can (28 ounces) diced san marzano tomatoes i used tuttorosso
  • 4 torn basil leaves plus optional more for garnish
  • 5 ounces ditalini pasta (1 cup)* (wheat or gluten-free)
  • 1 cup zucchini diced small
  • parmesan rind optional
  • Carbohydrate 5.10650333427882 g
  • Cholesterol 97.7229953810086 mg
  • Fat 8.30019579262214 g
  • Fiber 0.962500005158666 g
  • Protein 18.3806262994413 g
  • Saturated Fat 2.55524930367293 g
  • Serving Size 1 1 serving (327g)
  • Sodium 619.258104593386 mg
  • Sugar 4.14400332912016 g
  • Trans Fat 0.915842177781844 g
  • Calories 171 calories

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.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, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot.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 minute more, quick release so the pasta doesn’t overcook.Serve with grated cheese if desired and basil.