Instant Pot Italian Vegetable Meatball Soup

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Instant Pot Italian Vegetable Meatball Soup

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This soup is so good, and the Instant pot really infuses the flavors, gets it done quickly, and gives you a wonderful soup full of vegetables, and then you get the meatballs that make this soup really delicious!

Instant pot italian vegetable meatball soup

It’s easy to make, and you have a really healthy meal.  Everyone will love this recipe.  It will definitely be a favorite to make again and again!

Instant pot italian vegetable meatball soup

      

Instant pot italian vegetable meatball soup

Instant Pot Italian Meatball Soup

Print Recipe
CourseSoup
CuisineItalian
KeywordInstant Pot

Equipment

  • Instant Pot
  • Small Food Processor
  • Vortex Air Fryer

Ingredients

FOR THE SOUP:

  • 1 large sweet onion - chopped
  • 4 carrots - washed - peeled and chopped
  • 4 Zucchini - washed and chopped
  • 1 large can of Stewed Tomatoes - 26 - 28 ounces
  • 8 cups of chicken broth
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned salt
  • 1 teaspoon of seasoned pepper
  • 1 Tablespoon of Italian seasoning

FOR THE MEATBALLS:

  • 1 pound of ground sirloin
  • 1/2 of a sweet onion - minced
  • 1 teaspoon of minced garlic
  • 1 egg
  • 1 cup of bread crumbs
  • 1/4 cup of Ketchup
  • 1 Tablespoon of Italian seasoning
  • 1 teaspoon of sweet basil
  • 1 teaspoon of ground oregano
  • 2 heaping Tablespoons of brown sugar

Instructions

  • Make the meatballs: Combine the ground sirloin, onion, garlic, egg, bread crumbs, ketchup, Italian seasoning, sweet basil, ground oregano, and brown sugar in a large bowl, until well combined. Roll in balls, about the size of teaspoon, or a little larger, and place the meatballs in your air fryer, and bake for 10 minutes at 400 degrees, turning meatballs a couple of times during cooking. Once meatballs are done, remove dish to a wire rack to cool.
  • While meatballs are cooking, make the soup. Peel the carrots, and chop the carrots in bite size pieces, along with the onion, and zucchini, and place in the liner of the Instant Pot. Add the Stewed tomatoes, Chicken broth, garlic salt, seasoned salt, seasoned pepper and Italian seasoning and stir well making sure all the vegetables are covered in the broth. If the vegetables are not covered, add enough broth to cover the vegetables. Place the lid on the Instant Pot until it beeps and locks. Make sure the valve is set to 'SEALING', and press the MANUAL button and set the time to 12 minutes. It will take a few minutes for the Instant Pot to build pressure, and cook.
  • Once the Soup has cooked, let the pressure naturally release for 5 minutes, and then do a manual release. If you've never done a manual release of the pressure, here's what you do; with a pot holder, carefully turn the pressure valve to 'VENTING', from the sealing position. Pressure will release in the form of steam, out of the valve. When all the pressure has been released, and the float valve is down, then you can safely remove the lid. If you don't know where the float valve is, check your manual for instructions. After you've removed the lid, stir the soup, and ladle into bowls. Add 2 or 3 meatballs to each bowl, and serve immediately. Enjoy!
  • NOTE: To serve; you can top the soup with Parmesan cheese, chives, parsley, or any other toppings you prefer. Serve with crusty bread, or crackers.

Instant Pot Italian Vegetable Meatball Soup

This soup is so good, and the Instant pot really infuses the flavors, gets it done quickly, and gives you a wonderful soup full of vegetables, and then you get the meatballs that make this soup really delicious!  It’s easy to make, and you have a really healthy meal.  Everyone will love this recipe.  It will definitely be a favorite to make again and again!

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