Description
A delicious and hearty meatball soup made in the Instant Pot.
Ingredients
Scale
- 1 lb frozen meatballs
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 stalks celery (chopped)
- 2 carrots (sliced or cut into large dials)
- 2 tbsp minced garlic
- 1 tsp basil
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 c tomato sauce
- 5 c beef broth (or vegetable broth)
Instructions
- Set pot to saute and add olive oil. When it is hot add onion, celery, carrots, garlic and all of the seasonings. Cook until onions begin to soften, a few minutes should do it. Then turn pot off.
- Add tomato sauce and broth, stir contents.
- Drop in frozen meatballs and stir again.
- Close lid and steam valve and set to pressure cook high for 15 minutes. Do a quick release of steam when done.
- Serve with parmesan cheese on top and enjoy.
Notes
- This soup can be served with crusty bread for a heartier meal.
- Feel free to add additional vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg