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–+ servings
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!
Yield: 6 servings
4.82 from 65 votes

Instant Pot Turkey Meatball and Ditalini Soup

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Dinner
Cuisine: Italian
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!

Ingredients

  • 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
  • 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 (28 ounces diced San Marzano tomatoes, I used Tuttorosso)
  • 4 cups reduced sodium chicken broth
  • 4 to rn 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

  • 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.

Nutrition

Serving: 12/3 cups, Calories: 318kcal, Carbohydrates: 36.5g, Protein: 22g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 87mg, Sodium: 1003mg, Fiber: 2.5g, Sugar: 7.5g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 8