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!
Ingredients
For the meatballs:
1 pound 93% lean ground turkey
⅓ 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
½ teaspoon kosher salt
Soup:
cooking spray
1 teaspoon olive oil
½ cup chopped onion
½ cup chopped celery
½ 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
Instructions
For the meatballs:
pound 93% lean ground turkey
/3 cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
tbsp grated Pecorino Romano cheese
large egg, beaten
clove crushed garlic
tbsp fresh minced parsley
/2 teaspoon kosher salt
Soup:
cooking spray
teaspoon olive oil
/2 cup chopped onion
/2 cup chopped celery
/2 cup chopped carrot
cloves minced garlic
can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
cups reduced sodium chicken broth
to rn basil leaves, plus optional more for garnish
bay leaves
ounces ditalini pasta, 1 cup* (wheat or gluten-free)
cup zucchini, diced small
Parmesan rind, optional
Grated parmesan cheese, optional for serving
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/instant-pot-turkey-meatball-and-ditalini-soup/