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
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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.
- 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
First, place all ingredients except pasta scallions and parsley in instant pot. Stir.
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.
Cover. Seal. Pressure cook.
Use the valve to quick release pressure when timer goes off.
Stir scallions and parsley into soup and serve.
- 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
- 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.
Electric Pressure Cooker - The one I prefer is a 6-quart Instant Pot.
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.
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
Instant Pot Meatball Soup
- 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
- 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.
Juli Purcell says
I love the instant pot!!! This looks yummy and filling and I love how easy it is!
This looks so comforting and delicious!!
Nellie Blazina says
This looks so easy and such a perfect dinner for my family!
Kim Beaulieu says
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.
This just looks absolutely wonderful! What a delicious and comforting dish.
May I ask what brand of meatballs you used?
I sometimes use my own homemade frozen meatballs or a lot of times we use the Trader Joes meatballs.
Would this recipe be possible in a crock pot?
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!
I am making it today so I will let you know! How many servings does this make?
We made this last night and loved it! So easy and yummy! Thanks for the recipe.
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!!
GREAT! So glad you enjoyed it and I love the additions!
bob dovichak says
if I used fresh meatballs instead of frozen how would that affect cooking time?
bob dovichak says
if I use fresh meatballs how will that effect cooking time
I'm not sure it would effect the time. The meatballs would definitely be cooked in that amount of time.
Lisa H. says
Does this freeze well? If so, what would be ingredients to reheat?
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.