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
Scale
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
