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
    about ¼ cup (87g)
  • Pancetta icon
    Pancetta
    about ¼ cup (37g)
  • Yellow onion icon
    Yellow onion
    about ½ units (None)
  • Garlic clove icon
    Garlic clove
    4
  • Yellow squash icon
    Yellow squash
    1 cup (230g)
  • Zucchini icon
    Zucchini
    1 cup (230g)
  • Carrot icon
    Carrot
    about ½ cup (65g)
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp (28g)
  • Ground beef icon
    Ground beef
    2 cups
  • Ground flaxseed icon
    Ground flaxseed
    1.5 tbsp (12g)
  • No-Sugar-Added tomato sauce icon
    No-Sugar-Added tomato sauce
    about ¼ cup (61g)
  • Garlic powder icon
    Garlic powder
    1.5 tsp (4g)
  • Sea salt icon
    Sea salt
    1.5 tsp (10g)
  • Egg icon
    Egg
    1 (50g)
  • Italian herbs icon
    Italian herbs
    1.5 tbsp (8g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Beef broth icon
    Beef broth
    4 cups (960g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    397g (about 1¾ cups)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)

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, garlic clove and sea salt to the inner pot
  14. Stir until combined
  15. Transfer balls to inner pot
  16. Cancel - Sauté
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, High, 5 min
  19. Natural release - 10 min
  20. Quick release
  21. Stir gently
  22. Serve
  23. Top with parmesan cheese
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