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5
from 1 vote
Instant Pot Italian Vegetable Meatball Soup
An easy and healthy soup recipe to make in the instant pot.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
6
Author:
Everything Air Fryer
Equipment
Instant Pot
Air Fryer
Ingredients
Soup
1
medium
onion
diced
2
large
carrots
diced
1
large
zucchini
diced
26
ounces
stewed tomatoes
8
cups
chicken broth
1
teaspoon
garlic salt
1
teaspoon
seasoned salt
1
teaspoon
seasoned pepper
1
tablespoon
Italian seasoning
Meatballs
1
pound
ground sirloin
½
onion
minced
1
teaspoon
garlic
minced
1
egg
1
cup
bread crumbs
¼
cup
ketchup
1
tablespoon
Italian seasoning
1
teaspoon
basil
1
teaspoon
ground oregano
2
tablespoons
brown sugar
Instructions
Meatballs
Preheat the air fryer to 400°F.
Combine meatball ingredients in a large bowl and mix until fully combined.
Roll into balls the size of a tablespoon and place them in the air fryer basket. Cook for 10-11 minutes or until they are fully cooked.
Soup
Place all soup ingredients in the instant pot and cook on manual for 12 minutes. Once the soup has cooked let it naturally release for 5 minutes.
After you've removed the lid, stir the soup, and ladle it into bowls. Add 2 or 3 meatballs to each bowl, and serve immediately.
Notes
To serve; you can top the soup with Parmesan cheese, chives, parsley, or any other toppings you prefer. Serve with crusty bread, or crackers.
Nutrition
Calories:
384
kcal
|
Carbohydrates:
43
g
|
Protein:
23
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
2521
mg
|
Potassium:
1388
mg
|
Fiber:
6
g
|
Sugar:
20
g
|
Vitamin A:
7399
IU
|
Vitamin C:
61
mg
|
Calcium:
195
mg
|
Iron:
6
mg