Meatball Soup Instant Pot or Stovetop
This family friendly, delicious meatball soup is only minutes away, thanks to frozen meatballs,
Servings: 6 people
Calories: 384kcal
Equipment
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
Instant Pot 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.
Stovetop Instructions
- Place all ingredients except pasta, scallions and parsley into pot over medium-high heat. Bring to a boil and then reduce heat to a simmer and allow to simmer for 10 minutes.
- After 10 minutes vegetables should be tender and meatballs should be cooked through. Bring the soup back to a boil, add pasta. After soup comes back to a boil, reduce to medium-low heat and cook until pasta is cooked.
- Garnish soup with parsley and/or scallions.
Nutrition
Calories: 384kcal | Carbohydrates: 38g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 1215mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4044IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg