DITALINI RECIPES RECIPES

Steps:

• In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

Steps:

• 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.
• 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, Parmesan rind, basil, bay leaves 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 basil.