Hearty Turkey Meatball Soup Pot for Cozy Nights

Hearty Turkey Meatball Soup in the Instant Pot. Enjoy a quick and delicious Turkey Meatball Soup, perfect for cozy nights.

Scale

1 pound Lean Ground Turkey (can substitute with ground chicken or beef)
1/2 cup Panko Bread Crumbs (gluten-free breadcrumbs work too)
1/4 cup Fresh Parsley (swap with basil or cilantro if desired)
1 teaspoon Dried Thyme (can use oregano or other dried herbs)
1 large Egg (a flax egg can be used for vegan option)
2 cloves Garlic (minced; fresh is preferred)
1 teaspoon Fine Sea Salt (adjust according to taste)
1/2 teaspoon Black Pepper (adjust according to taste)
1/4 cup Pecorino or Parmesan Cheese (use nutritional yeast for dairy-free version)
2 tablespoons Extra-Virgin Olive Oil (can be replaced with vegetable oil)
4 cups Chicken Broth (switch to vegetable broth for vegetarian option)
1 cup Macaroni (swap for gluten-free pasta or whole grain options)
2 cups Chopped Baby Kale (spinach or Swiss chard can be substituted)
1 each Lemon (zest & juice for brightening flavor)
1/4 cup Fresh Dill or Basil (for garnish, adjust according to availability)

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In a large bowl, combine lean ground turkey, panko breadcrumbs, fresh parsley, dried thyme, egg, minced garlic, salt, pepper, and cheese. Form the mixture into approximately 16 medium or 32 small meatballs, ensuring they’re well-shaped.
Set your Instant Pot to the sauté function, add extra-virgin olive oil, and brown the meatballs in batches for about 2 minutes on each side. Remove them when golden and set aside.
Return the browned meatballs to the pot. Pour in the chicken broth and add macaroni. Lock the lid and cook on high pressure for 2 minutes.
Carefully manually release the steam to ensure safety, checking the doneness of the meatballs. If they need a little more time, allow them to sit for up to 2 minutes on the Keep Warm setting.
Open the lid cautiously, stir in chopped baby kale and lemon zest, and cover until the greens wilt, which should take 1-3 minutes. Adjust seasoning with additional salt and pepper.
Ladle the soup into bowls, drizzling with olive oil and fresh lemon juice. Sprinkle with cheese and herbs.

This recipe is versatile; feel free to swap ingredients based on your preferences.
For a low-carb version, omit the macaroni.
Store leftovers in the refrigerator for up to 3 days.