Instant Pot Turkey Meatball and Ditalini Soup

When the cold winter nights roll around, nothing warms the soul quite like a comforting bowl of Instant Pot Turkey Meatball and Ditalini Soup. This dish has become a staple in my kitchen, especially during the chilly months. I remember the first time I made it; I was looking for something hearty and satisfying, yet easy to prepare. The aroma that filled my home as the meatballs browned in the Instant Pot was simply irresistible. With the rich flavors of turkey, fresh vegetables, and tender pasta, this soup quickly became a family favorite. It’s one of those recipes that brings everyone together, and I love serving it with a sprinkle of cheese on top. Whether it’s a busy weeknight or a cozy weekend, this soup is the perfect solution.

What to Buy for Instant Pot Turkey Meatball and Ditalini Soup

When crafting a delicious Instant Pot Turkey Meatball and Ditalini Soup, the quality of ingredients makes all the difference. Fresh, wholesome components come together to create a dish that is not only nutritious but also bursting with flavor. Each ingredient plays a unique role in enhancing the overall taste and texture of the soup, making it a comforting meal you’ll want to make again and again.

• 1 pound 93% lean ground turkey: This lean protein source keeps the soup healthy without sacrificing flavor. Ground turkey absorbs the spices beautifully and forms the perfect meatballs.
• 1/3 cup seasoned breadcrumbs: These breadcrumbs help bind the meatballs together while adding a delightful texture. For a gluten-free version, switch to gluten-free breadcrumbs.
• 3 tbsp grated Pecorino Romano cheese: This cheese adds a sharp, salty flavor that elevates the meatballs. If unavailable, you can substitute with Parmesan.
• 1 large egg: Eggs act as a binder in the meatball mixture, ensuring they hold their shape during cooking.
• 1 clove crushed garlic: Fresh garlic infuses the meatballs and soup with aromatic flavor.
• 1 tbsp fresh minced parsley: This herb brightens the dish and adds a fresh note to the meatballs.
• 1/2 teaspoon kosher salt: Essential for enhancing the flavors of the dish.
• Cooking spray: Used to prevent sticking when browning the meatballs in the Instant Pot.
• 1 teaspoon olive oil: Adds richness and flavor to the vegetables when sautéed.
• 1/2 cup chopped onion: Onions provide a savory base and sweetness to the soup.
• 1/2 cup chopped celery: This adds crunch and a fresh flavor to the soup.
• 1/2 cup chopped carrot: Carrots add sweetness and color, making the dish visually appealing.
• 3 cloves minced garlic: Extra garlic enhances the overall depth of flavor in the soup.
• 1 can diced San Marzano tomatoes (28 ounces): Known for their rich flavor, these tomatoes are a fantastic addition to the broth.
• 4 cups reduced sodium chicken broth: Broth serves as the base for the soup, providing moisture and flavor.
• 4 basil leaves: Fresh basil adds a fragrant touch; add more for garnishing if desired.
• 2 bay leaves: These contribute a subtle depth of flavor to the broth.
• 5 ounces ditalini pasta (1 cup): This small pasta shape is perfect for soups, absorbing the broth well.
• 1 cup zucchini (diced small): Zucchini adds freshness and a light texture.
• Parmesan rind (optional): Adding a Parmesan rind while cooking infuses even more flavor into the soup.
• Grated parmesan cheese (optional for serving): A sprinkle of cheese on top enhances the flavor when serving.

How to Assemble Instant Pot Turkey Meatball and Ditalini Soup

Making the Instant Pot Turkey Meatball and Ditalini Soup is straightforward and enjoyable. Follow these easy steps, and you’ll have a hearty meal ready to warm you up in no time!

1. In a medium bowl, combine the ground turkey, breadcrumbs, Pecorino Romano cheese, egg, crushed garlic, minced parsley, and kosher salt. Gently mix everything together until well combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
2. Form the mixture into approximately 30 meatballs, about 1 heaping tablespoon each. This size ensures they cook evenly and fit nicely in the soup.
3. Press the sauté button on your Instant Pot and lightly spray the inner pot with cooking spray. Allow it to heat for a minute, ensuring the spray covers the surface.
4. In batches, brown the meatballs for about 2 to 3 minutes on each side. You want a nice golden color to develop, which adds flavor to the soup. Once browned, carefully remove them and set them aside on a plate.
5. After browning the meatballs, clean the pot by removing any leftover bits. Then, add the olive oil to the pot and heat it up.
6. Add the chopped onion, chopped celery, chopped carrot, and minced garlic to the pot. Sauté the vegetables for about 4 minutes or until they become soft and fragrant. The onion should turn translucent.
7. Next, add the diced tomatoes, Parmesan rind (if using), basil leaves, and bay leaves to the pot. Stir everything together to combine.
8. Return the browned meatballs to the pot, nestling them among the vegetables and tomatoes.
9. Pour in the chicken broth, making sure to cover the meatballs and vegetables. Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes.
10. Once the timer goes off, perform a quick release. Carefully open the lid and add the ditalini pasta and zucchini to the pot. Stir gently to combine.
11. Cover the pot again and cook on high pressure for an additional 4 minutes. This will allow the pasta to cook perfectly without becoming mushy.
12. After the time is up, do another quick release and open the lid. Stir the soup gently before serving.
13. Serve the soup hot, garnished with a sprinkle of grated parmesan cheese and additional basil leaves if desired.

How to Switch It Up

If you’re looking to customize your Instant Pot Turkey Meatball and Ditalini Soup, here are some fun ideas to consider. Get creative with your ingredients and make this dish your own!

• Spice it up: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick!
• Different pasta: Feel free to substitute ditalini with any small pasta shape you have on hand, like elbow macaroni or orzo.
• Vegetarian option: Replace the turkey with lentils or plant-based meat for a vegetarian version.
• Extra veggies: Toss in some chopped spinach or kale in the last few minutes of cooking for added nutrition.
• Herbs and spices: Experiment with different herbs like oregano or thyme for varied flavors.

What to Serve Alongside Instant Pot Turkey Meatball and Ditalini Soup

Pairing the Instant Pot Turkey Meatball and Ditalini Soup with the right sides can elevate your meal to the next level. Here are some delightful options to consider:

• Crusty Bread: A warm, crusty baguette or sourdough bread is perfect for dipping into the soup.
• Salad: A fresh green salad with a light vinaigrette balances the heartiness of the soup.
• Cheese Toast: Melty cheese toast topped with herbs can add a delightful crunch to your meal.
• Roasted Vegetables: Serve alongside roasted seasonal vegetables for a healthy, colorful spread.
• Rice: For a filling addition, you can serve the soup over a bed of fluffy rice.
• Wine: For adults, a glass of white wine makes a lovely complement to this savory dish.
• Occasional Pairing: This soup is great for family gatherings, cozy winter nights, or even holiday dinners like Thanksgiving.

FAQ

Conclusion

The Instant Pot Turkey Meatball and Ditalini Soup is a comforting dish that combines hearty flavors and nutritious ingredients all in one bowl. It’s not just a meal; it’s an experience that brings warmth and joy to your dining table. I encourage you to try making this soup for your family; it’s sure to become a beloved favorite. You’ll love how easy it is to prepare and how it warms the heart on those chilly days!

Instant Pot Turkey Meatball and Ditalini Soup

The ultimate comfort food for winter nights! The Instant Pot Turkey Meatball and Ditalini Soup is hearty, flavorful, and easy to make. Packed with lean turkey, fresh vegetables, and ditalini pasta, this soup is perfect for a cozy family dinner. Try it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 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 leaves basil plus optional more for garnish
• 2 leaves bay leaves
• 5 ounces ditalini pasta 1 cup* (wheat or gluten-free)
• 1 cup diced zucchini diced small
• Parmesan rind optional
• grated parmesan cheese optional for serving

Equipment

• Cutting Board
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Instant Pot

Method

 

1. In a medium bowl, combine the ground turkey, breadcrumbs, Pecorino Romano cheese, egg, crushed garlic, minced parsley, and kosher salt. Gently mix everything together until well combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
2. Form the mixture into approximately 30 meatballs, about 1 heaping tablespoon each. This size ensures they cook evenly and fit nicely in the soup.
3. Press the sauté button on your Instant Pot and lightly spray the inner pot with cooking spray. Allow it to heat for a minute, ensuring the spray covers the surface.
4. In batches, brown the meatballs for about 2 to 3 minutes on each side. You want a nice golden color to develop, which adds flavor to the soup. Once browned, carefully remove them and set them aside on a plate.
5. After browning the meatballs, clean the pot by removing any leftover bits. Then, add the olive oil to the pot and heat it up.
6. Add the chopped onion, chopped celery, chopped carrot, and minced garlic to the pot. Sauté the vegetables for about 4 minutes or until they become soft and fragrant. The onion should turn translucent.
7. Next, add the diced tomatoes, Parmesan rind (if using), basil leaves, and bay leaves to the pot. Stir everything together to combine.
8. Return the browned meatballs to the pot, nestling them among the vegetables and tomatoes.
9. Pour in the chicken broth, making sure to cover the meatballs and vegetables. Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes.
10. Once the timer goes off, perform a quick release. Carefully open the lid and add the ditalini pasta and zucchini to the pot. Stir gently to combine.
11. Cover the pot again and cook on high pressure for an additional 4 minutes. This will allow the pasta to cook perfectly without becoming mushy.
12. After the time is up, do another quick release and open the lid. Stir the soup gently before serving.
13. Serve the soup hot, garnished with a sprinkle of grated parmesan cheese and additional basil leaves if desired.

Notes

• Spice it up: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick!
• Different pasta: Feel free to substitute ditalini with any small pasta shape you have on hand, like elbow macaroni or orzo.
• Vegetarian option: Replace the turkey with lentils or plant-based meat for a vegetarian version.
• Extra veggies: Toss in some chopped spinach or kale in the last few minutes of cooking for added nutrition.
• Herbs and spices: Experiment with different herbs like oregano or thyme for varied flavors.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.