Instant Pot Turkey Meatball Ditalini Soup

By á-46412

Ingredients

• For the Meatballs:
• 1 pound 93% lean ground turkey
• 1/3 cup seasoned bread crumbs
• 3 tablespoons Pecorino Romano cheese
• 1 large egg, beaten
• 1 clove garlic crushed
• 1 tablespoon fresh minced parsley
• 1/2 teaspoon kosher salt
• For the 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 ( 28 ounce ) diced tomatoes
• 4 cups reduced sodium chicken broth
• 4 torn basil leaves
• 2 bay leaves
• 1 cup ditalini pasta
• 1 cup zucchini, diced
• grated parmesan cheese for serving

Preparation

Step 1

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine. Form into about 30 meatballs about 1 heaping tablespoon each.
Press sauce on the insta pot ( mine was meat setting) and spray the pot with oil.
Brown the meatballs in 2 batches, spraying after each batch. Set aside on a dish and clean pot.
Heat oil and add onion, celery, carrots and garlic, cook until soft about 4 minutes ( on the soup button )
Add the tomatoes, basil, bay leaves and stir, return meatballs to the pot.
Add the chicken broth, cover and cook high pressure 15 minutes.
Quick release and open lid, add the pasta and zucchini and cook 4 minutes, quick release so the pasta doesn't overcook. Serve with grated parmesan cheese and more basil if desired.