Instant Pot Turkey Meatball Soup

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!

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
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 torn 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

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.

Yield: 6 servings, Serving Size: 1 2/3 cups

Amount Per Serving:
Calories: 318 calories
Total Fat: 8.5g
Saturated Fat: 2.5g
Cholesterol: 87mg
Sodium: 1003mg
Carbohydrates: 36.5g
Fiber: 2.5g
Sugar: 7.5g
Protein: 22g

Recipe courtesy of Skinny Taste 


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