Instant Pot Turkey Meatball and Ditalini Soup

Nutrition Notes

Ingredients

• 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
• 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)

Preparation

1. 1

   Step 1

   In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine.

2. 2

   Step 2

   Form into 30 meatballs, about 1 heaping tablespoon each.

3. 3

   Step 3

   Press saute in the Instant Pot and spray with oil.

4. 4

   Step 4

   Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.

5. 5

   Step 5

   Heat the oil and add the onion, celery, carrots and garlic, cook until soft, about 4 minutes.

6. 6

   Step 6

   Add the tomatoes, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot.

7. 7

   Step 7

   Add the chicken broth, cover and cook high pressure 15 minutes.

8. 8

   Step 8

   Quick release and open the lid, add the pasta and zucchini and cook 4 minute more, quick release so the pasta doesn’t overcook.

9. 9

   Step 9

   Serve with grated cheese if desired and basil.

10. Bon appetit!