Instant Pot Turkey Meatball and Ditalini Soup
- 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
My Comfort Food: Instant Pot Turkey Meatball and Ditalini Soup
As a busy working mom, finding time to cook a healthy and delicious meal can often feel like a Herculean task. Between school drop-offs, meetings, and endless to-do lists, the last thing I want to do is spend hours slaving over a hot stove. That's where my Instant Pot comes in – a true lifesaver! This recipe for Instant Pot Turkey Meatball and Ditalini Soup is my go-to for those evenings when I need something hearty, flavorful, and ready in a flash. It’s the perfect blend of comfort and convenience, and it consistently gets rave reviews from my family.
The beauty of this soup lies in its simplicity. The ingredients are readily available, and the preparation is remarkably straightforward. I love using ground turkey for its leaner profile, adding a touch of healthiness to this already satisfying dish. The ditalini pasta cooks perfectly in the Instant Pot, absorbing all the delicious flavors of the broth and meatballs. And let’s not forget the secret ingredient: a Parmesan cheese rind! This little addition adds an unbelievable depth of flavor that elevates the soup to a whole new level. Don't skip it – trust me on this one!
What makes this soup extra special is its versatility. You can easily customize it to your preferences. Feel free to add other vegetables like spinach, mushrooms, or bell peppers. If you're not a fan of ditalini, you can substitute it with another small pasta shape. And if you prefer a spicier kick, add a pinch of red pepper flakes. The possibilities are endless!
This soup is not only a weeknight winner but also perfect for meal prepping. I often double the recipe and store the leftovers in the refrigerator for quick and easy lunches throughout the week. The flavors actually deepen as it sits, making it even more delicious the next day. It's the perfect grab-and-go meal for busy days, ensuring I always have a healthy and satisfying option on hand.
More than just a meal, this soup is a representation of my commitment to creating a balance between a healthy lifestyle and the demands of modern life. It’s a testament to the fact that nourishing, delicious meals don’t have to be time-consuming or complicated. With a little planning and the right tools – like my trusty Instant Pot – even the busiest among us can enjoy a warm, comforting, and delicious bowl of soup.
Beyond the practical aspects, this soup holds a special place in my heart. It reminds me of simpler times, of cozy evenings spent with my family, and of the joy that comes from sharing a comforting meal together. It’s more than just a recipe; it’s a tradition, a symbol of warmth, and a delicious way to nourish both body and soul. So, the next time you're short on time but craving a wholesome and flavorful meal, I highly recommend giving this Instant Pot Turkey Meatball and Ditalini Soup a try. You won't be disappointed!
Pro-tip: For an even richer flavor, brown the meatballs in a separate pan before adding them to the Instant Pot. This adds a nice depth of flavor and a slightly crispier texture to the meatballs.
Serving Suggestions: Serve with a side of crusty bread for dipping, or a simple green salad for a complete meal. A sprinkle of fresh parsley adds a pop of color and freshness. Enjoy!
This recipe is a keeper, a go-to for busy weeknights and a delicious way to bring a touch of warmth and comfort to your table. It’s a simple pleasure that nourishes the body and the soul, a testament to the power of good food and the joy of sharing a meal with loved ones. Try it, and you’ll see why it’s become a staple in my kitchen.
Step-by-step
- 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.
