Description

This Instant Pot Turkey Meatball and Ditalini Soup is a hearty, comforting dish featuring tender turkey meatballs, diced vegetables, and small ditalini pasta cooked in a flavorful broth with San Marzano tomatoes. It’s a quick and healthy one-pot meal perfect for cozy weeknight dinners, offering a delicious blend of Italian-inspired flavors with the convenience of pressure cooking.

Ingredients

Scale

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

Soup

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 diced San Marzano tomatoes (28 ounces, I used Tuttorosso)
4 cups reduced sodium chicken broth
4 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)

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Instructions

Prepare the meatball mixture: In a medium bowl, combine the ground turkey, seasoned breadcrumbs, grated Pecorino Romano cheese, beaten egg, crushed garlic, minced parsley, and kosher salt. Gently mix all ingredients together until just combined.
Form the meatballs: Shape the mixture into approximately 30 meatballs, each about one heaping tablespoon in size, ensuring uniformity for even cooking.
Brown the meatballs: Set the Instant Pot to the ‘Sauté’ function and spray the inner pot with cooking spray. Brown the meatballs in 2 to 3 batches, spraying the pot each time before adding meatballs. Cook until browned on all sides, then remove and set aside on a plate. Clean the pot to prepare for the next step.
Sauté the vegetables: Add one teaspoon of olive oil to the Instant Pot. When hot, add chopped onion, celery, carrots, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 4 minutes.
Add the remaining ingredients and meatballs: Stir in the diced San Marzano tomatoes, optional Parmesan rind, basil leaves, and bay leaves. Return the browned meatballs to the pot, mixing gently to distribute.
Pressure cook the soup: Pour in the reduced sodium chicken broth. Secure and lock the Instant Pot lid. Set to cook on high pressure for 15 minutes.
Quick release and add pasta and zucchini: Perform a quick pressure release to release the steam and open the lid carefully. Add the ditalini pasta and diced zucchini to the pot.
Cook pasta and zucchini: Close and lock the lid again, cook on high pressure for 4 minutes to cook the pasta perfectly without overcooking.
Final quick release and serve: Perform a final quick release, open the lid, and remove bay and basil leaves. Serve the soup hot with grated Parmesan cheese and additional fresh basil if desired.

Notes

This soup is packed with mini turkey meatballs, fresh vegetables, and ditalini pasta, making it a hearty and healthy meal option.
Using seasoned breadcrumbs can be substituted with gluten-free breadcrumbs if necessary to make this recipe gluten sensitive.
The Parmesan rind adds depth of flavor to the broth but is optional.
Leftovers store well and taste great reheated for quick future meals.
Be careful not to overcook the pasta; adding it after the initial pressure cooking helps maintain its texture.
This recipe uses an Instant Pot as the primary cooking method for convenience and speed.

Nutrition

Serving Size: 1 2/3 cups
Calories: 318 kcal
Sugar: 7.5 g
Sodium: 1003 mg
Fat: 8.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 36.5 g
Fiber: 2.5 g
Protein: 22 g
Cholesterol: 87 mg