Instant Pot Turkey Meatball and Ditalini Soup

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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine.

Step 2

Form into 30 meatballs, about 1 heaping tablespoon each.

Step 3

Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.

Step 4

Heat the oil and add the onion, celery, carrots and garlic, cook until soft, about 4 minutes.

Step 5

Add the tomatoes, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot.

Step 6

Add the chicken broth, cover and simmer for 30 minutes.

Step 7

Add the pasta and zucchini and cook according to the package directions.

Step 8

Serve with grated cheese if desired and basil.

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