I absolutely love sharing this Instant Pot Turkey Meatball and Ditalini Soup Recipe because it’s one of those cozy, satisfying meals that you can whip up on a busy weeknight without feeling overwhelmed. The turkey meatballs stay juicy and flavorful, paired with tender ditalini pasta and a rich tomato broth that hits all the comforting notes you want in a soup. I’m always impressed by how quickly it comes together in the Instant Pot, making it an easy go-to when you’re craving homemade comfort food fast.
When I first tried this recipe, I was looking for a healthier twist on classic meatball soup, and using turkey along with fresh veggies really boosted the flavors without a heavy feel. Plus, the addition of Pecorino Romano in the meatballs adds a subtle tang that really wakes up your taste buds. Whether you’re feeding a family or meal prepping for the week, this Instant Pot Turkey Meatball and Ditalini Soup Recipe is adaptable, nourishing, and truly warming from the first spoonful to the last.
Why You’ll Love This Recipe
- Quick and Easy: Thanks to the Instant Pot, this flavorful soup is ready in under an hour, perfect for busy days.
- Healthy Comfort Food: Using lean turkey and fresh veggies gives you a lighter but still hearty soup that the whole family enjoys.
- Flavorful Meatballs: Pecorino Romano and fresh herbs make the turkey meatballs extra juicy and delicious.
- Versatile and Adaptable: Easy to swap ingredients like gluten-free pasta or add extra veggies to suit your preference or dietary needs.
Ingredients You’ll Need
The ingredients for this Instant Pot Turkey Meatball and Ditalini Soup Recipe work beautifully together to create a rich, comforting broth with tender meatballs and pasta. When shopping, fresh herbs and good-quality canned tomatoes make a noticeable difference, so keep an eye out for those.
- Ground turkey: Opt for 93% lean for juicy meatballs without extra fat.
- Seasoned breadcrumbs: These help bind the meatballs; gluten-free breadcrumbs work great here too.
- Pecorino Romano cheese: Adds a sharp, salty depth that’s better than plain Parmesan alone.
- Egg: Acts as a binder to keep your meatballs from falling apart.
- Garlic (both crushed and minced): Fresh garlic brings that warm, inviting aroma you want in every bite.
- Fresh parsley: Brightens the meatballs; freshly minced is always best.
- Kosher salt: Enhances all the flavors without being overly salty.
- Cooking spray & olive oil: For sautéing veggies and browning meatballs without sticking.
- Onion, celery, carrot: Classic soffritto veggies for a savory, aromatic soup base.
- San Marzano diced tomatoes (canned): Their sweet, rich flavor stands out in this soup.
- Reduced sodium chicken broth: Controls saltiness while providing flavorful liquid.
- Fresh basil leaves & bay leaves: Herbs that add complexity and freshness to the broth.
- Ditalini pasta: The perfect little pasta shape that holds up well in soup without getting mushy.
- Zucchini (diced): Adds a subtle freshness and extra veggie goodness.
- Parmesan rind (optional): Toss this in while cooking for an extra layer of savory richness.
- Grated Parmesan cheese (optional for serving): Sprinkle on top for a cheesy finish everyone loves.
Variations
I like to mix things up depending on what I have in the fridge or dietary preferences of guests. This Instant Pot Turkey Meatball and Ditalini Soup Recipe is forgiving, so you can easily customize it to your tastes or needs.
- Gluten-free: I’ve swapped the breadcrumbs and ditalini pasta for gluten-free versions with great success—no one could tell the difference!
- Spicy kick: Adding red pepper flakes to the meatball mixture gives it a subtle warmth that my family adores.
- Vegetable boost: Sometimes I toss in chopped spinach or kale at the end for extra greens without changing the soup’s texture.
- Cheese variations: For a different flavor profile, using Parmesan instead of Pecorino works well if that’s what you have on hand.
How to Make Instant Pot Turkey Meatball and Ditalini Soup Recipe
Step 1: Mix and Shape Your Meatballs
Start by combining the ground turkey, seasoned breadcrumbs, Pecorino Romano, beaten egg, crushed garlic, fresh parsley, and kosher salt in a medium bowl. I gently mix everything with my hands to avoid compacting the meat, which keeps the meatballs tender. Then, shape the mixture into about 30 small meatballs, roughly one heaping tablespoon each. This size helps them cook evenly and quickly in the Instant Pot.
Step 2: Brown the Meatballs
Set your Instant Pot to sauté mode and spray with cooking spray or lightly oil the bottom. Brown the meatballs in two to three batches — don’t overcrowd the pot, or they won’t brown properly. I love this step because browning develops a richer flavor and adds a beautiful color to your meatballs. After browning, transfer them to a dish and clean out the pot to prepare for the veggies.
Step 3: Sauté the Veggies
Heat the olive oil in the Instant Pot using sauté mode, then add chopped onion, celery, carrot, and minced garlic. Cook until the vegetables are soft, about 4 minutes, stirring frequently. This step builds your soup’s base—a great aromatic foundation.
Step 4: Add Tomatoes, Herbs, and Meatballs
Stir in the canned San Marzano diced tomatoes, Parmesan rind (if using), fresh basil leaves, and bay leaves. Return the browned meatballs to the pot, nestling them gently into the mixture. These herbs and the rind infuse the broth with fantastic depth while the meatballs soak up all those savory flavors.
Step 5: Pressure Cook the Soup
Pour in the reduced sodium chicken broth, making sure nothing sticks to the sides of the pot (scrape if needed). Seal the Instant Pot lid and set the pressure to high for 15 minutes. This allows the flavors to meld beautifully while cooking the meatballs through perfectly. When the timer goes off, do a quick release to safely open the lid.
Step 6: Add Pasta and Zucchini
After opening the lid, add the ditalini pasta and diced zucchini to the soup. Cook on high pressure again for just 4 minutes so the pasta stays al dente and doesn’t overcook. Finish with a quick release once more. This last step ensures perfectly tender pasta and a fresh burst from the zucchini.
Step 7: Serve and Enjoy
Serve your Instant Pot Turkey Meatball and Ditalini Soup hot, garnished with freshly grated Parmesan and extra basil leaves, if you like. I love how those final touches make the soup feel extra special and fresh.
Pro Tips for Making Instant Pot Turkey Meatball and Ditalini Soup Recipe
- Don’t Skip Browning: Taking the time to brown meatballs adds a caramelized flavor that makes the entire soup taste richer.
- Gentle Meatball Mixing: Overmixing the turkey can make the meatballs tough—just fold the ingredients together softly.
- Add Pasta Last: Cooking the pasta separately at the end prevents it from getting mushy or absorbing too much broth.
- Use Fresh Herbs: Fresh basil and parsley brighten the soup; dried herbs won’t give quite the same freshness.
How to Serve Instant Pot Turkey Meatball and Ditalini Soup Recipe
Garnishes
I usually top this soup with a generous sprinkle of freshly grated Parmesan cheese and a few basil leaves torn over the top just before serving. Sometimes a drizzle of good-quality extra virgin olive oil adds a velvety finish. These simple garnishes elevate the flavors and make it look extra inviting.
Side Dishes
Since this soup is hearty and filling, I like to keep sides light — a crisp green salad with a lemon vinaigrette or some crusty whole-grain bread to soak up the broth is perfect. Garlic bread or roasted vegetables also pair beautifully if you want a little something extra on the side.
Creative Ways to Present
For special occasions, I’ve served this soup in mini ceramic crocks or rustic ramekins with a basil sprig standing upright as a pretty garnish. It also looks fantastic in clear mugs if you want to show off those colorful ingredients. These little touches make dinner feel festive without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 4 days. The soup flavors actually deepen overnight, making reheated portions even tastier. Just keep the pasta slightly undercooked if you plan to store it so it doesn’t get too soft the next day.
Freezing
I’ve had great success freezing this soup without the pasta ahead of time. Freeze the meatballs and broth in portions, then add fresh cooked pasta when reheating to keep the texture just right. This way, you can enjoy the soup anytime without compromising quality.
Reheating
To reheat, I gently warm the soup on the stovetop or in the microwave, adding a splash of broth or water if it looks too thick. If reheating frozen soup, thaw overnight in the fridge first for the best results. Adding a little fresh pasta during reheating works wonders to revive the perfect texture.
FAQs
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Can I make the meatballs ahead of time for the Instant Pot Turkey Meatball and Ditalini Soup Recipe?
Absolutely! You can form the meatballs a day ahead and keep them covered in the fridge. This just saves time when you’re ready to cook. You can brown them right before adding to the Instant Pot, or even skip browning if you’re short on time—though browning really amps up the flavor.
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Can I use ground chicken instead of turkey in this soup?
Yes, ground chicken is a great substitute and will work similarly here. Keep an eye on the cooking time and moisture content; sometimes chicken can be a bit leaner, so adding a little extra cheese or breadcrumbs helps keep the meatballs tender.
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Is ditalini pasta essential for this recipe?
Ditalini pasta is traditional for this style of soup because of its small bite-sized shape that holds up well. However, you can substitute with other small pasta shapes like mini shells, orzo, or even small elbow macaroni. Just adjust cooking time accordingly to avoid mushy pasta.
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How can I make this soup gluten-free?
To make the Instant Pot Turkey Meatball and Ditalini Soup Recipe gluten-free, swap out the seasoned breadcrumbs for a gluten-free version and use gluten-free pasta. Make sure the chicken broth and canned tomatoes don’t contain any gluten additives, which is rare but worth checking.
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Can I skip the Parmesan rind if I don’t have it?
Yes, the Parmesan rind is optional but adds a lovely umami depth to the broth while it simmers. If you don’t have it on hand, your soup will still taste great without it—just make sure to stir in a little extra grated Parmesan on top at serving.
Final Thoughts
This Instant Pot Turkey Meatball and Ditalini Soup Recipe has become one of my favorite go-to dinners to make when I want comfort without fuss. The balance of tender meatballs, flavorful broth, and just-right pasta is so satisfying — and it’s a recipe where each step builds layers of great taste. I truly hope you enjoy making and eating this soup as much as I do; once you try it, I bet it’ll become a kitchen favorite for your family and friends too!
Print
Instant Pot Turkey Meatball and Ditalini Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Instant Pot Turkey Meatball and Ditalini Soup is a hearty, comforting dish combining tender turkey meatballs with a flavorful vegetable and tomato broth. Enhanced with Pecorino Romano cheese and fragrant herbs, this soup features ditalini pasta and fresh zucchini for a wholesome, satisfying meal that comes together quickly using the Instant Pot.
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
For the 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 diced San Marzano tomatoes (28 ounces, e.g. 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 diced small zucchini
- Parmesan rind (optional)
- Grated Parmesan cheese (optional for serving)
Instructions
- Prepare the Meatballs: In a medium bowl, combine the ground turkey, seasoned breadcrumbs, grated Pecorino Romano cheese, beaten egg, crushed garlic, fresh minced parsley, and kosher salt. Gently mix everything together until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 30 meatballs, approximately one heaping tablespoon each for even cooking.
- Brown the Meatballs: Set the Instant Pot to sauté mode and spray the pot with cooking spray. Brown the meatballs in two to three batches, spraying the pot between batches to prevent sticking. Once browned, remove meatballs to a plate and clean the pot.
- Sauté the Vegetables: Add olive oil to the Instant Pot. Sauté chopped onion, celery, carrot, and minced garlic until softened and fragrant, about 4 minutes.
- Add Tomatoes and Herbs: Stir in the diced San Marzano tomatoes, optional Parmesan rind, basil leaves, and bay leaves. Return the browned meatballs to the pot, mixing gently.
- Add Broth and Pressure Cook: Pour in the reduced sodium chicken broth. Secure the Instant Pot lid and set it to high pressure for 15 minutes.
- Quick Release & Add Pasta and Zucchini: After cooking, perform a quick pressure release and carefully open the lid. Add the ditalini pasta and diced zucchini. Close the lid and cook on high pressure for an additional 4 minutes to cook the pasta and soften zucchini without overcooking.
- Final Quick Release and Serve: Perform another quick release, open the lid, and discard the Parmesan rind if used. Serve the soup hot, garnished with extra basil leaves and grated Parmesan cheese if desired.
Notes
- You can substitute gluten-free breadcrumbs and pasta for a gluten-free version.
- Using reduced sodium chicken broth helps control saltiness in the soup.
- Browning the meatballs in batches ensures they get a good sear and don’t overcrowd the pot.
- Parmesan rind adds depth to the broth but can be omitted for simplicity.
- Adjust the seasoning with salt and pepper to taste before serving.
- To make this recipe dairy-free, omit the Pecorino Romano and Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
