PRESSURE COOKER MEATBALL SOUP RECIPES

PRESSURE-COOKER MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

Pressure-Cooker Mexican Beef Soup Recipe: How to Make It image

My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles
Optional: Sour cream and tortilla chips

Steps:

In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.

Nutrition Facts : Calories 172 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 1 starch

TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH - SKINNYTASTE

Turkey Meatball Tortellini Soup with Spinach - Skinnytaste image

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

Provided by Gina

Categories Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 18

Ingredients

10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley (finely chopped)
1 large egg
1 clove garlic (minced)
1/8 tsp kosher salt
1/2 tbsp unsalted butter
2 stalks of celery (chopped)
1 small onion (chopped)
1 large carrot (peeled and chopped)
2 cloves garlic (minced)
4 14.5 oz cans reduced-sodium chicken broth
1 small Parmigiano-Reggiano rind (optional)
9 oz fresh spinach cheese tortellini (refrigerated )
3 cups baby spinach (loosely packed )
fresh grated Parmigiano-Reggiano (for topping)
ground black pepper, to taste

Steps:

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 271 kcal, CarbohydrateContent 26 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 89 mg, SodiumContent 1064 mg, FiberContent 3 g, SugarContent 3 g

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PRESSURE-COOKER MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas
From tasteofhome.com
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