Name: Instant Pot Turkey Meatball and Ditalini Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: For the meatballs:; 1 pound 93% lean ground turkey; 1/3 cup seasoned breadcrumbs (Can substitute gluten-free breadcrumbs); 3 tbsp grated Pecorino Romano cheese; 1 large egg (beaten); 1 clove crushed garlic; 1 tbsp fresh minced parsley; 1/2 teaspoon kosher salt; Soup:; cooking spray; 1 teaspoon olive oil; 1/2 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped carrot; 3 cloves minced garlic; 1 can (28 ounces diced San Marzano tomatoes, I used Tuttorosso); 4 cups reduced sodium chicken broth; 4 to rn basil leaves (plus optional more for garnish); 2 bay leaves; 5 ounces ditalini pasta (1 cup* (wheat or gluten-free)); 1 cup zucchini (diced small); Parmesan rind (optional); Grated parmesan cheese (optional for serving)