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Instant Pot meatball soup with carrots and farfalle pasta

Instant Pot Meatball Soup Recipe

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5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 1 hour 5 minutes
  • Yield: 16 cups of soup 1x

Description

Instant Pot Meatball Soup. A pressure cooker soup with pasta, and homemade or store-bought frozen meatballs.

Ingredients

Scale

Meatballs (If using homemade)

  • 1½ pounds meatloaf mix (1 pound ground beef, ½ pound ground pork)
  • 1 small onion, grated or finely minced
  • 2 large garlic cloves, grated or finely minced
  • 1½ teaspoons fine sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons dried Italian herb mix
  • ½ teaspoon red pepper flakes (optional)
  • 1 egg, beaten
  • ½ cup (2oz) finely grated parmesan cheese
  • ¾ cup Italian-style bread crumbs

OR: Frozen Meatballs

  • 2 pounds (32 ounces) small frozen meatballs, aka "Bite Size" meatballs

Soup

  • 1 tablespoon olive oil
  • 1 large onion, chopped into ½-inch pieces
  • 1 large carrot, cut into ½-inch half moons
  • 1 stalk celery, cut into ½-inch slices
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fine sea salt
  • 6 ounces Tomato Paste
  • 8 cups Beef Broth (or homemade chicken broth)
  • 1 teaspoon fine sea salt (only if using homemade broth)
  • 1 cup Mini Farfalle (Farfalline) or another small pasta shape

Instructions

  1. Shape the meatballs: In a large bowl, break up the beef and pork. Sprinkle the bread crumbs, cheese, onion, garlic, salt, pepper, herbs, and red pepper flakes over the meat, then work the dry ingredients into the meat. Once evenly mixed, put the egg on top and work it into the meat. Scoop the meatballs with a small cookie scoop, or roll the meat mixture into balls to make 1-inch meatballs. (Or buy bite-sized frozen meatballs, about 1-inch in diameter or smaller).
  2. Sauté the aromatics: Heat the olive oil in an Instant Pot set to Sauté mode - High (or medium-high heat in a stovetop pressure cooker) until the oil starts to shimmer. Add the onion, carrot, celery, and garlic, and sprinkle with the red pepper flakes and ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes.
  3. Everything in the pot: Stir the tomato paste into the onions and cook, stirring often, until the tomato paste turns brick red, about 5 minutes. Stir in the beef broth (and 1 teaspoon of fine sea salt if using homemade broth), and scrape the bottom with a flat-edged wooden spoon to ensure no tomato paste is sticking. Stir in the pasta, then gently add the meatballs to the pot.
  4. Pressure Cook for 10 minutes with a Natural Release: Lock the lid and pressure cook at high pressure for 10 minutes (Use "Manual" or "Pressure Cook" mode in an Instant Pot). Let the pressure to come down naturally, about 20 minutes. (If you're in a hurry, let the pressure come down for 15 minutes, then quick release any remaining pressure.)
  5. Serve: Unlock the lid, tilting the lid away from you to avoid the hot steam. Ladle the soup into bowls, divide the meatballs evenly between the bowls, serve, and enjoy!

Equipment

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian-American

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Find it online: https://www.dadcooksdinner.com/instant-pot-meatball-soup/