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Instant Pot Meatball Soup Recipe

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4.2 from 15 reviews

This Instant Pot Meatball Soup is a hearty and comforting meal perfect for families. It features homemade beef meatballs simmered in a flavorful tomato-based broth with vegetables and pasta. Quick to prepare and cook, this soup combines the convenience of an Instant Pot with wholesome ingredients for a satisfying dinner.

  • Author: Zara
  • Prep Time: 11 minutes
  • Cook Time: 14 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Meatballs

  • 2 tablespoons vegetable oil
  • 1 pound ground beef (85/15)
  • 1/2 cup breadcrumbs
  • 1/3 cup milk
  • 1/2 yellow onion, minced
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon Worcestershire Sauce

Soup

  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 yellow onion, chopped
  • 8 ounces tomato sauce
  • 4 cups beef broth
  • 14.5 ounces diced tomatoes, do not drain
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian Seasoning
  • 8 ounces elbow macaroni, uncooked
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Prepare the Instant Pot: Set your Instant Pot to sauté mode and add the vegetable oil to the base of the pot to heat it up for browning the meatballs.
  2. Make the meatballs: In a bowl, combine ground beef, breadcrumbs, milk, minced onion, egg, kosher salt, black pepper, and Worcestershire sauce. Mix well and roll the mixture into meatballs of your desired size.
  3. Brown the meatballs: Carefully add the meatballs to the Instant Pot and sauté them, turning to brown all sides evenly. This should take about 6-8 minutes and helps to seal in the juices for better flavor.
  4. Add soup ingredients: Pour in beef broth, tomato sauce, diced tomatoes (with juice), sliced celery, sliced carrots, minced garlic, Italian seasoning, chopped onion, kosher salt, and black pepper into the pot with the browned meatballs.
  5. Pressure cook the soup: Close and lock the Instant Pot lid and ensure the steam vent is sealed. Select high pressure and cook for 10 minutes. Once done, perform a quick release to let out the steam safely.
  6. Cook pasta: Add the uncooked elbow macaroni to the pot. Close and lock the lid again, seal the vent, and cook on high pressure for 4 minutes. Follow with a quick release once cooking is complete.
  7. Serve: Open the lid, stir the soup gently, and top each serving with grated Parmesan cheese. Serve hot and enjoy your comforting meal.

Notes

  • Use 85/15 ground beef to ensure the meatballs are juicy but not too greasy.
  • Do not drain the diced tomatoes to preserve their flavor and juice in the soup.
  • If you prefer smaller meatballs, adjust browning time accordingly to avoid overcooking.
  • Stir gently after cooking pasta to prevent it from breaking apart.
  • For a lower sodium version, use low-sodium beef broth and reduce added salt.

Find it online: https://zaracooking.com/instant-pot-meatball-soup-recipe/