HOMEMADE SPAGHETTIOS RECIPES

Name: Instant Pot Turkey Meatball and Ditalini Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: For the 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 (28 ounces diced San Marzano tomatoes, I used Tuttorosso); 4 cups reduced sodium chicken broth; 4 to rn 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)

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP

Instant Pot Turkey Meatball and Ditalini Soup image

This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it's totally optional!

Provided by Gina

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 23

Ingredients

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

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.

Nutrition Facts : ServingSize 1 2/3 cups, Calories 318 kcal, CarbohydrateContent 36.5 g, ProteinContent 22 g, FatContent 8.5 g, SaturatedFatContent 2.5 g, CholesterolContent 87 mg, SodiumContent 1003 mg, FiberContent 2.5 g, SugarContent 7.5 g

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP - SKINNYTASTE

Instant Pot Turkey Meatball and Ditalini Soup - Skinnytaste image

This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it's totally optional!

Provided by Gina

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 23

Ingredients

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

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.

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