Instant Pot Meatball Minestrone Soup

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recipe by Stacey Crawford

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    401

This warm and comforting soup features vegetables and homemade meatballs in a savory minestrone broth. Pancetta adds a smoky punch to this keto version of a classic Italian soup.

Inspired by: https://recipes.instantpot.com/recipe/meatball-minestrone-soup/

recipe updated Feb 4, 2020

Ingredients

  • Mozzarella cheese icon
    Mozzarella cheese
    ¼ cup (about 87.12 g)
  • Pancetta icon
    Pancetta
    ¼ cup (about 36.6 g)
  • Yellow onion icon
    Yellow onion
    ½ (about 70 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Yellow squash icon
    Yellow squash
    1 cup (about 230.4 g)
  • Zucchini icon
    Zucchini
    1 cup (about 230.4 g)
  • Carrot icon
    Carrot
    ½ cup (about 64.8 g)
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp (about 28.35 g)
  • Ground beef icon
    Ground beef
    454 g (about 2 cups)
  • Ground flaxseed icon
    Ground flaxseed
    1 ½ tbsp (about 12.6 g)
  • No-sugar-added tomato sauce icon
    No-sugar-added tomato sauce
    ¼ cup (about 61 g)
  • Garlic powder icon
    Garlic powder
    ½ tsp (about 1.33 g)
  • Sea salt icon
    Sea salt
    ½ tsp (about 3.25 g)
  • Egg icon
    Egg
    1 (about 50 g)
  • Italian herbs icon
    Italian herbs
    1 ½ tsp (about 2.77 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Beef broth icon
    Beef broth
    4 cups (about 960 g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    397.25 g (about 1 ¾ cups)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 205°C
  2. Line a clean baking sheet with foil
  3. Add ground beef, ground flaxseed, no-sugar-added tomato sauce, mozzarella cheese, garlic powder, sea salt, egg and italian herbs to a clean large mixing bowl
  4. Mix until well combined
  5. Shape into balls
  6. Transfer balls to baking sheet
  7. Bake then set aside - 15 min, 205°C
  8. Pre-heat - Sauté, Normal
  9. Add olive oil, pancetta, yellow onion and garlic clove to the inner pot
  10. Sauté until fragrant while stirring frequently - 2 min
  11. Add yellow squash, zucchini and carrot to the inner pot
  12. Sauté - 3 min
  13. Add beef broth, canned diced tomatoes, black pepper, garlic powder, italian herbs, sea salt and garlic clove to the inner pot
  14. Stir until combined
  15. Transfer balls to inner pot
  16. Close and lock the lid and turn the steam release handle to Sealing
  17. Pressure cook - Manual, High, 5 min
  18. Natural release - 10 min
  19. Release pressure -
  20. Stir gently
  21. Serve
  22. Top with parmesan cheese
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