It’s no surprise that I love soup. I eat it every week, sometimes everyday in a week. But soup doesn’t have to be textureless or tasteless. In fact, it can be quite robust and flavorful. But the bigger the flavors, the longer it takes to cook, right?
Nope! Not if you have an Instant Pot! Use store bought meatballs and this soup can be pressure cooked in 15 minutes! It’s absolutely delicious and full of all those Italian flavors you love in heavy pasta dishes, but on the lighter side of things.
I’m certainly going to enjoy eating this one for lunch for the rest of the week!
Instant Pot Turkey Meatball Soup
For the meatballs:
- 1 pound ground turkey
- 1/3 cup seasoned breadcrumbs
- 3 tablespoons grated Pecorino Romano cheese
- 1 large egg, beaten
- 1 clove garlic, crushed
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon kosher salt
For the soup:
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 4 cups reduced sodium chicken broth
- 4 basil leaves, chopped
- 1 cup small pasta (any kind – I used elbows)
- 1 cup zucchini, diced small
- 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 about 30 meatballs (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 and basil, 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 more basil. Enjoy!