When I think of cozy evenings and comforting meals, one dish always comes to mind: Instant Pot Turkey Meatball and Ditalini Soup. The moment I hear the sizzle of garlic mingling with fresh vegetables, my kitchen transforms into an inviting haven, where warmth and delicious aromas dance in the air. This recipe was born out of a desire to create something wholesome and satisfying—perfect for busy weeknights or when the weather turns chilly.
What makes this soup truly special is its balance of flavor and nutrition. Packed with tender, juicy turkey meatballs, vibrant zucchini, and plenty of veggies, it’s a meal the whole family will love. Plus, in just 55 minutes, you can whip up a hearty, Italian-inspired dish that rivals any restaurant. Not only is it low in calories and adaptable to dietary needs, but this comforting bowl of goodness is also incredibly easy to make, ensuring you’ll have time to unwind after a long day. Join me as we dive into this deliciously simple recipe that’s destined to become a favorite!
Why is Instant Pot Turkey Meatball and Ditalini Soup a Must-Try?
Cozy Comfort: This dish envelops you in warmth with its hearty broth and tender turkey meatballs.
Quick to Prepare: In just 55 minutes, you can have a nourishing meal that’s perfect for busy evenings.
Healthy and Delicious: With fresh veggies and lean turkey, it’s a nutritious delight that doesn’t compromise on flavor.
Kid-Friendly: The kid-approved taste makes it a win for family dinners, keeping everyone happy and satisfied.
Versatile Options: Easily customize with gluten-free pasta or different vegetables for a unique spin—perfect for picky eaters!
Instant Pot Turkey Meatball and Ditalini Soup Ingredients
For the Meatballs
- Ground Turkey – Main protein source; using 93% lean helps keep it healthy.
- Seasoned Breadcrumbs – Binds meatballs together; swap for gluten-free breadcrumbs if needed.
- Pecorino Romano Cheese – Adds richness to the meatballs; can easily be replaced with Parmesan.
- Egg – Acts as a binder; use a flax egg for a vegan version.
- Garlic – Provides aromatic flavor; fresh is best, but garlic powder works in a pinch.
- Fresh Parsley – Adds a fresh touch; dried parsley can be used if fresh is unavailable.
- Kosher Salt – Enhances overall flavor; feel free to substitute with table salt if necessary.
For the Soup
- Olive Oil – Used for sautéing vegetables; vegetable oil can be a handy substitute.
- Onion, Celery, Carrot – Create the aromatic base; any combination of veggies works well.
- San Marzano Tomatoes – For a rich, savory base; use any canned tomatoes if preferred.
- Reduced Sodium Chicken Broth – The main liquid for the soup; opt for vegetable broth for a vegetarian-friendly option.
- Basil Leaves – Adds a burst of freshness; dried basil is a good backup.
- Bay Leaves – Imparts a lovely flavor during cooking; one or two will do the trick.
For Texture and Nutrition
- Ditalini Pasta – Provides that perfect noodle texture; gluten-free pasta is a viable option.
- Zucchini – Infuses color and nutrition; can be swapped for bell peppers or spinach.
- Parmesan Rind – Optional, but adds depth to the broth; omit if not on hand.
- Grated Parmesan Cheese – For serving, enhances the flavor with every spoonful.
This Instant Pot Turkey Meatball and Ditalini Soup is not only a delight to cook but also to share with family and friends. Enjoy the warmth it brings to your table!
How to Make Instant Pot Turkey Meatball and Ditalini Soup
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Prepare the Meatballs: In a medium bowl, combine ground turkey, seasoned breadcrumbs, Pecorino Romano cheese, egg, garlic, fresh parsley, and kosher salt. Form about 30 meatballs, each about one inch in size.
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Brown the Meatballs: Set your Instant Pot to sauté mode. Once hot, spray with olive oil and carefully place the meatballs in batches to avoid overcrowding. Brown them for about 3-4 minutes until they’re golden, then remove and set aside.
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Sauté the Vegetables: Add a bit more olive oil to the pot if needed and sauté the onion, celery, carrot, and garlic for about 4 minutes until softened and fragrant—this is where the magic begins!
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Add Broth and Seasonings: Stir in the San Marzano tomatoes, Parmesan rind, basil leaves, and bay leaves. Return the browned meatballs to the pot and pour in the reduced sodium chicken broth, ensuring everything is well mixed.
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Pressure Cook the Soup: Close the lid securely and cook on high pressure for 15 minutes. Once done, perform a quick release to relieve the pressure, then mix in the ditalini pasta and zucchini.
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Final Cooking Step: Cook on high pressure for an additional 4 minutes, then do another quick release to prevent overcooking the pasta.
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Serve the Soup: Ladle the soup into bowls, and if desired, top with freshly grated Parmesan cheese and a sprinkle of basil for that extra flavor boost.
Optional: Serve with crusty bread or a light salad for a complete meal.
Exact quantities are listed in the recipe card below.
Expert Tips for Instant Pot Turkey Meatball and Ditalini Soup
- Avoid Overcrowding: When browning meatballs, cook in batches to ensure they brown properly and don’t steam instead of sear.
- Flavor Boost: Consider adding a splash of red wine to the broth for an extra depth of flavor if desired.
- Quick Pasta Add: Stir in the ditalini pasta swiftly after the first pressure cook to prevent it from becoming mushy.
- Storage Tip: This Instant Pot Turkey Meatball and Ditalini Soup can be refrigerated for up to 3 days or frozen for later—a perfect meal prep option!
- Alternate Veggies: Feel free to swap zucchini for any seasonal vegetables like spinach or bell peppers for variety.
What to Serve with Instant Pot Turkey Meatball and Ditalini Soup?
When you craft a bowl of this hearty soup, consider complementing it with delightful sides that enhance your dining experience.
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Crusty Italian Bread: Perfect for dipping, the crunchy texture contrasts beautifully with the soup’s rich, savory broth.
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Fresh Caesar Salad: A crisp salad adds a refreshing touch, balancing the warm flavors of the soup. The creamy dressing ties it all together.
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Garlic Breadsticks: Soft and buttery, these breadsticks are a delightful accompaniment, soaking up every delicious drop of soup.
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Grated Parmesan Salad: Lightly tossed greens topped with shaved Parmesan offer a nutty flavor that elevates the meal.
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Roasted Vegetables: Caramelized seasonal veggies add a satisfying crunch and bring more color to your table, enriching the overall meal.
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Crisp White Wine: A chilled Sauvignon Blanc accentuates the flavors of the soup while providing a refreshing contrast to the hearty elements.
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Tiramisu for Dessert: End your meal on a sweet note with this classic Italian dessert, balancing the savory soup with layers of coffee-soaked goodness.
Enhancing your Instant Pot Turkey Meatball and Ditalini Soup with these additions will create a beautiful dining experience, ensuring every bite is as comforting as the last.
Make Ahead Options
These Instant Pot Turkey Meatball and Ditalini Soup ingredients are perfect for meal prep enthusiasts! You can prepare the meatballs and even sauté the vegetables up to 24 hours in advance. To do so, form the meatballs, then refrigerate them in an airtight container. Similarly, sauté the vegetables, let them cool, and store them separately in the fridge. When it’s time to cook, combine everything in the Instant Pot with the broth and seasonings, and pressure cook as directed. This makes the final cooking process lightning-fast, allowing you to enjoy a delicious, hearty soup with just minimal effort on busy weeknights. You’ll have a wholesome meal ready in no time!
Instant Pot Turkey Meatball and Ditalini Soup Variations
Feel free to get creative and customize this soup to suit your taste and dietary preferences!
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Ground Chicken: Swap ground turkey for ground chicken for a lighter flavor that still packs a punch.
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Lean Beef: Use lean ground beef for a heartier option, adding rich flavors to your meatballs and soup.
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Veggie Boost: Incorporate seasonal vegetables like spinach, kale, or bell peppers for added nutrition and color.
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Pasta Alternatives: Substitute ditalini with small shapes like orzo, elbow macaroni, or even rice for a different texture.
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Spice It Up: Add a pinch of red pepper flakes or fresh chopped chili for a delightful kick that warms your soul.
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Herb Variations: Experiment with different fresh herbs such as thyme or oregano to give your soup a fresh twist.
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Creamy Touch: Stir in a splash of cream or coconut milk after cooking for a luscious, creamy consistency.
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Vegan Version: Use lentils or chickpeas in place of meatballs and vegetable broth to create a satisfying vegan option.
How to Store and Freeze Instant Pot Turkey Meatball and Ditalini Soup
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: Freeze the soup in a suitable container for up to 3 months. Allow it to cool completely before sealing to prevent freezer burn.
Reheating: For best results, reheat on the stovetop or in the microwave until heated through. Add a splash of broth if needed to retain creaminess after freezing.
Portioning: Consider dividing the Instant Pot Turkey Meatball and Ditalini Soup into individual servings before freezing for convenient, ready-to-eat meals later on.
Instant Pot Turkey Meatball and Ditalini Soup Recipe FAQs
How do I select the best ground turkey for my meatballs?
Absolutely! Choosing the right ground turkey is essential for flavor and texture. Aim for 93% lean ground turkey, which provides a good balance of moisture and flavor without being too fatty. You can check the label to ensure you’re getting the right lean-to-fat ratio to keep your meatballs juicy yet healthy.
What’s the best way to store leftover soup?
Very good question! Store your leftover Instant Pot Turkey Meatball and Ditalini Soup in an airtight container in the fridge for up to 3 days. Just make sure it cools slightly before sealing to preserve its flavors and texture. Using glass containers is fantastic for reducing waste and keeping it fresh!
Can I freeze this soup for later?
Yes, you can! This soup freezes beautifully. I recommend portioning it into freezer-safe containers—this way, you can pull out a single serving whenever you need it. Make sure it cools completely, and it can be stored for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop, adding a splash of broth if necessary to restore creaminess.
What if my meatballs are too dry or overcooked?
If you find that your meatballs are dry, you might need to adjust your cooking times next time. Ensuring they are browned properly while not overcooking during the pressure cooking phase is key. If you’re ever in doubt, aim for a quick release to avoid additional cooking. A tip: keep an eye on cooking times—15 minutes plus 4 minutes for the pasta should be just right for delicious, tender meatballs.
Is this soup safe for people with dietary restrictions?
Absolutely! This Instant Pot Turkey Meatball and Ditalini Soup is quite versatile. For gluten-free diets, simply substitute the ditalini pasta with a good gluten-free option, and use gluten-free breadcrumbs. Also, if you want to make it vegetarian, you can swap ground turkey for a plant-based meat alternative and use vegetable broth instead of chicken broth. Just be mindful of any specific allergies when selecting your ingredients.
Why use a Parmesan rind in this soup?
Using a Parmesan rind in the broth adds an incredible depth of flavor. It’s optional, but if you have one laying around, toss it in when you add the tomatoes and broth. Let it simmer for the duration, then remove it before serving. The rind infuses the soup with a creamy, umami flavor that enhances the overall taste. If you don’t have one, no worries—omit it, and the soup will still taste wonderful!
Instant Pot Turkey Meatball and Ditalini Soup Easy Comfort Meal
Ingredients
Equipment
Method
- In a medium bowl, combine ground turkey, seasoned breadcrumbs, Pecorino Romano cheese, egg, garlic, fresh parsley, and kosher salt. Form about 30 meatballs, each about one inch in size.
- Set Instant Pot to sauté mode. Once hot, spray with olive oil and carefully place the meatballs in batches to avoid overcrowding. Brown for about 3-4 minutes until golden, then remove and set aside.
- Add a bit more olive oil if needed and sauté onion, celery, carrot, and garlic for about 4 minutes until softened and fragrant.
- Stir in San Marzano tomatoes, Parmesan rind, basil leaves, and bay leaves. Return the browned meatballs to the pot and pour in the chicken broth, mixing well.
- Close the lid securely and cook on high pressure for 15 minutes. Perform a quick release to relieve pressure, then mix in ditalini pasta and zucchini.
- Cook on high pressure for an additional 4 minutes, then do another quick release.
- Ladle the soup into bowls, and if desired, top with fresh grated Parmesan cheese and a sprinkle of basil.
