Instant Pot Turkey Meatball and Ditalini Soup
A hearty Italian soup combining lean turkey meatballs, ditalini pasta, zucchini, and aromatic vegetables in a tomato broth.
Ingredients
Method
Completed steps 0
Mix turkey, breadcrumbs, Pecorino, egg, crushed garlic, parsley, and salt in a bowl until just combined.
Form into 30 meatballs, each about 1 heaping tablespoon.
Select sauté mode on the Instant Pot and spray with cooking spray.
Brown meatballs in 2 to 3 batches, spraying between batches. Transfer to a plate.
Wipe out the pot. Add olive oil, then cook onion, celery, carrot, and minced garlic until softened, about 4 minutes.
Stir in tomatoes, Parmesan rind, basil, and bay leaves. Return meatballs to pot.
Add chicken broth. Cover and cook at high pressure for 15 minutes.
Quick release the pressure. Add pasta and zucchini, then cook on high pressure for 4 minutes more. Quick release again to prevent pasta from overcooking.
Serve with grated Parmesan and additional basil if desired.
Notes
Gluten-free breadcrumbs and pasta are easy substitutions without adjusting cooking times.
The Parmesan rind adds depth to the broth but is optional; discard before serving.
Leftovers keep well refrigerated for up to 4 days; reheat gently to avoid mushiness.
Calories: 318 kcal · Carbs: 36.5 g · Protein: 22 g · Fat: 8.5 g · Sodium: 1003 mg · Fiber: 2.5 g · Sugar: 7.5 g
Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.