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    Foody Schmoody Blog Recipes For Everyone » All Recipes

    Published: Jun 18, 2017 · Modified: Jan 16, 2022 by foodyschmoody ·

    Instant Pot Meatball Soup

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    This hearty and delicious Instant Pot Meatball Soup is quite easy thanks to frozen meatballs and a pressure cooker. Truly a one pot meal, just dump and hit start.

    A lot of meatball soup recipes have tomato. I decided to make a meatball soup without tomatoes or sauce for a lighter, less acidic meal.

    Before we get to the recipe, here are a few of the reasons why I love this recipe for Meatball Soup in the Instant Pot:

    • Ready in about 20 minutes
    • Kid-friendly but adults love it too
    • One-pot meal which means less clean up
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Serving Suggestions
    • Storage
    • Printable Recipe Card
    soup in a serving bowl  placed on a cutting board. There are oyster crackers scattered around the right side of bowl and a spoon laying on the left.
    Family-friendly meatball soup. Try serving with a side of oyster crackers for the kids!

    As an Amazon Associate I earn from qualifying purchases. For more information please visit my disclosure page

    This family friendly meatball soup hits that sweet spot of being filling and satisfying without being heavy.

    A truly wonderful option for weeknight dinners, especially on those busy nights.

    Ingredients

    • Vegetables - carrots, celery and onions
    • Broth - vegetable or chicken
    • Herbs - scallion and or parsley
    • Pasta - ditalini or other small shaped pasta
    • Meatballs - frozen, miniature
    • Seasonings - salt and pepper

    Instructions

    First, place all ingredients except pasta scallions and parsley in instant pot. Stir.

    top view of instant pot with frozen meatballs and veggies inside.
    Veggies and frozen meatballs should be added to the pot first.

    Add pasta and use a spoon to gently push into the liquid, without stirring.

    Tip: We add the pasta last so it doesn't end up on the bottom. Pasta sitting on the bottom of the Instant Pot can stick and cause the dreaded "burn" notice.

    Broth and pasta should be added last

    Cover. Seal. Pressure cook.

    Use the valve to quick release pressure when timer goes off.

    Stir scallions and parsley into soup and serve.

    aerial view of cooked pasta, still in pot, topped with scallions and parsley
    Stir fresh scallions and parsley in at the end. If fresh isn't available, freeze-dried is a great option.
    soup finished and garnished in a bowl. close up with spoon on left.

    Substitutions

    • Meatballs - instead of mini frozen meatballs, you can add homemade meatballs that have been cooked through
    • Broth - instead of vegetable broth, you can use chicken broth or even beef broth
    • Herbs - Freeze dried can be used in a pinch in place of fresh
    • Pasta - replace the ditalini with any small pasta such as small shells or elbows

    Variations

    • Mexican Albondigas - If you want to change up the profile completely, try this Mexican version of a meatball soup.
    • Loaded veggies - if you want to add more nutrients to this soup, add in whatever veggies you'd like. Good options would be spinach, kale, escarole or beans.

    Equipment

    Electric Pressure Cooker - The one I prefer is a 6-quart Instant Pot.

    Serving Suggestions

    This soup is a meal in itself but I have noticed that my kids gobble up even more when I serve oyster crackers on the side.

    Like the good Italian girl that I am, I like to top with a little bit of parmesan cheese and serve with a big hunk of bread.

    Storage

    Leftovers can be stored in an air-tight container in the refrigerator up to 3 days.

    Take note that the pasta texture will change a bit due to being store in the liquid so it's best to be eaten right away. This is true for just about any soup where noodles are present.

    Printable Recipe Card

    close up of cooked soup from the top

    Instant Pot Meatball Soup

    foodyschmoody
    This family friendly, delicious meatball soup is only minutes away, thanks to frozen meatballs and an Instant Pot pressure cooker.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 9 mins
    time to come to pressure 8 mins
    Total Time 22 mins
    Course dinner
    Cuisine American
    Servings 6 people
    Calories 384 kcal

    Equipment

    • Instant Pot / Pressure Cooker

    Ingredients
      

    • 1 Cup diced carrot
    • ½ Cup diced celery
    • ¾ Cup diced sweet onion
    • 25 mini meatballs frozen (can use 20-25 meatballs)
    • 1 ½ Cup ditalini pasta or other small soup pasta
    • 40 ounce vegetable stock or broth
    • 1 teaspoon salt
    • ½ teaspoon black pepper , freshly cracked
    • 2 Tablespoon diced parsley , fresh
    • 2 Tablespoon diced scallions

    Instructions
     

    • Place all ingredients except parsley and scallions in Instant Pot. Stir.
    • Using manual function, set to high pressure for 9 minutes .
    • After 9 minutes, use quick release. Stir. Top with scallions and parsley and serve.

    Nutrition

    Calories: 384kcalCarbohydrates: 38gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 54mgSodium: 1215mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 4044IUVitamin C: 4mgCalcium: 44mgIron: 2mg
    Keyword beef, comfort food, instant pot, kid friendly, meatball, pressure cooker, soup
    Tried this recipe?Let us know how it was!
    Instant Pot Meatball Soup Recipe

     

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    Reader Interactions

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    1. Juli Purcell says

      June 19, 2017 at 5:29 pm

      I love the instant pot!!! This looks yummy and filling and I love how easy it is!

      Reply
    2. Kim says

      June 19, 2017 at 7:04 pm

      This looks so comforting and delicious!!

      Reply
    3. Nellie Blazina says

      June 19, 2017 at 8:08 pm

      5 stars
      This looks so easy and such a perfect dinner for my family!

      Reply
    4. Kim Beaulieu says

      June 19, 2017 at 8:49 pm

      This looks amazing. I'm one of those people who craves comfort food like this year round so I'm totally down with soup in summer.

      Reply
    5. Catherine says

      June 20, 2017 at 12:30 pm

      This just looks absolutely wonderful! What a delicious and comforting dish.

      Reply
    6. Peggy says

      November 18, 2017 at 4:40 pm

      May I ask what brand of meatballs you used?

      Reply
      • foodyschmoody says

        November 19, 2017 at 5:29 pm

        I sometimes use my own homemade frozen meatballs or a lot of times we use the Trader Joes meatballs.

        Reply
    7. Jackie says

      January 31, 2018 at 9:01 pm

      Would this recipe be possible in a crock pot?

      Reply
      • foodyschmoody says

        January 31, 2018 at 9:24 pm

        I don't see why not. If it were me, I would put everything except the pasta into the cooker and cook 6 hours on low. I would then cook the pasta separate and stir it in. I've never had any good luck cooking pasta in the cooker itself. If you try it, please let me know!

        Reply
        • Jackie says

          February 02, 2018 at 11:16 am

          I am making it today so I will let you know! How many servings does this make?

          Reply
    8. Toni says

      March 12, 2018 at 7:44 pm

      5 stars
      We made this last night and loved it! So easy and yummy! Thanks for the recipe.

      Reply
    9. Shayna says

      April 04, 2018 at 5:07 pm

      5 stars
      We made this last week and it was perfect!! I added some diced tomatoes without the juice, some Italian seasoning and some minced garlic. It was even better the next day!!

      Reply
      • foodyschmoody says

        April 04, 2018 at 8:36 pm

        GREAT! So glad you enjoyed it and I love the additions!

        Reply
    10. bob dovichak says

      January 22, 2019 at 8:22 pm

      if I used fresh meatballs instead of frozen how would that affect cooking time?

      Reply
    11. bob dovichak says

      January 22, 2019 at 8:46 pm

      if I use fresh meatballs how will that effect cooking time

      Reply
      • foodyschmoody says

        January 24, 2019 at 12:08 pm

        I'm not sure it would effect the time. The meatballs would definitely be cooked in that amount of time.

        Reply
    12. Lisa H. says

      January 01, 2021 at 10:33 am

      Does this freeze well? If so, what would be ingredients to reheat?

      Reply
      • foodyschmoody says

        January 01, 2021 at 12:02 pm

        I haven't had the occasion to freeze. I do get nervous about the noodles taking in to much of the liquid and getting mushy. I would advise making it without the noodles and adding the noodles when reheating.

        Reply

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