Instant Pot Meatball Soup Recipe2022-03-10
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
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This information is per serving.
Saturated Fat2.5 g
Trans Fat0.1 g
Unsaturated Fat0.2 g
Instant pot meatball soup recipe. This hearty soup is perfect for a cold winter day. The meatballs are flavorful, and the beef broth makes it a little lighter than the average meatball soup.
The ingredients for this delicious Instant Pot Meatball Soup include beef meatballs, carrots, and potatoes that have been cooked in a tomato stock. Soups are my favorite family dinners. The combination of vegetables with meat fills you up and makes for a satisfying dish.
What are the benefits of making meatball soup in an instant pot?
Instant pot is a popular kitchen appliance among people who are always on the go. It can be used to make many different dishes and one of them is meatball soup.
The instant pot has many benefits:
-It saves time.
-It saves energy.
-It saves money.
-It is easy to clean up after cooking in it.
Using an instant pot, you can have a delicious soup or stew ready in about 30-45 minutes! All you need are a few ingredients.
Can I use frozen meatballs to make this soup?
Absolutely You can use frozen, cooked meatballs in this recipe without any adjustments.
What can you do to change the taste of your soup?
The taste of your soup can be changed by adding different ingredients. You can add more salt, pepper, or herbs to change the flavor. Adding a vegetable that you like will change the flavor too.
The taste of your soup is also affected by the type of broth you use.
Instant Pot Meatball Soup Recipe
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- For meatballs:
- 3/4 pound (360 g) lean ground beef
- 1/3 cup breadcrumbs
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- For meatball soup:
- 1 teaspoon olive oil
- 1 yeloow onion, peeled and chopped
- 2 cups (500 ml) beef broth
- 2 celery ribs, chopped
- 1 large carrot, peeled and sliced
- 2 cups cubed potatoes
- 2-3 cloves garlic, peeled and minced
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 oz (120 ml) tomato paste
In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, salt, and garlic powder. Using your hands, mix until it is mixed well. Shape the beef mixture into meatballs. Set aside.
Heat the olive oil in an electric instant pot turned to saute mode. Add onion and cook stirring occasionally, until softened for about 2-3 minutes.
Turn the cooker off. Pour in the beef broth. Scrape the bottom of the cooker, making sure no browned bits are stuck to it.
Stir in celery, carrots, potatoes, Worcestershire sauce, dried oregano, basil, salt, black pepper, and tomato paste. Stir well. Gently push the meatballs down into the broth.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir the soup well before serving. Ladle it into soup bowls. Serve hot.