Instant Pot Turkey Meatball and Italian Soup PT55M https://img1.recipesrun.com/201907/2019/0903/bf/0/753188/300x200x90.jpg This hearty Italian soup is loaded with mini turkey meatball, zucchini, vegetables, and pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it’s optional! This Italian meatball and pasta soup is a meal in one, perfect served with grated cheese on top. It’s also great for batch cooking, whether you are making it ahead for the week or saving the leftovers for lunch the next day. 6 servings Ingredients: Grated parmesan cheese, optional for serving 1 cup Zucchini, diced small 5 oz. Pasta 2 Bay leaves 4 tbsp. Basil leaves 4 cups Reduced sodium chicken broth 28 oz. Diced tomatoes 3 cloves Minced garlic 1/2 cup Chopped carrot 1/2 cup Chopped celery 1/2 cup Chopped onion 1 tbsp. Olive oil Cooking spray 1/2 tsp. Kosher salt 1 tbsp. Fresh minced parsley 1 clove Crushed garlic 1 Large egg, beaten 3 tbsp. Grated Pecorino Romano cheese 1/3 cup Seasoned breadcrumbs 1 pound 93% lean ground turkey

Instant Pot Turkey Meatball and Italian Soup

3.5

( By Lori )

This hearty Italian soup is loaded with mini turkey meatball, zucchini, vegetables, and pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it’s optional! This Italian meatball and pasta soup is a meal in one, perfect served with grated cheese on top. It’s also great for batch cooking, whether you are making it ahead for the week or saving the leftovers for lunch the next day.

Instant Pot Turkey Meatball and Italian Soup

01 Information

Grade easy
Serving 6 servings
Calorie 318 Kcal
Prep Time 20 Mins
Cook Time 35 Mins
Total Time 55 Mins

02 Ingredients

Soup
- Grated parmesan cheese, optional for serving
- 1 cup Zucchini, diced small
- 5 oz. Pasta
- 2 Bay leaves
- 4 tbsp. Basil leaves
- 4 cups Reduced sodium chicken broth
- 28 oz. Diced tomatoes
- 3 cloves Minced garlic
- 1/2 cup Chopped carrot
- 1/2 cup Chopped celery
- 1/2 cup Chopped onion
- 1 tbsp. Olive oil
- Cooking spray
Meatballs
- 1/2 tsp. Kosher salt
- 1 tbsp. Fresh minced parsley
- 1 clove Crushed garlic
- 1 Large egg, beaten
- 3 tbsp. Grated Pecorino Romano cheese
- 1/3 cup Seasoned breadcrumbs
- 1 pound 93% lean ground turkey

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03 Method

Step 1

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.
Step 2

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, basil, bay leaves, and stir, return the meatballs to the pot.
Step 3

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 minutes more, quick release so the pasta doesn’t overcook. Serve with grated cheese if desired and basil.

04 Author

Lori

647 Recipes

Instant Pot Turkey Meatball and Italian Soup

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