Instant Pot Italian Meatball Soup
If you have never had Italian meatball soup, imagine a rich and flavorful tomato-based soup with Italian herbs, lots of juicy meatballs, tiny pasta, and veggies. Making in the Instant Pot is a breeze, even using frozen meatballs, and the soup can be on the dinner table in less than 30 minutes!
What I love most about this recipe is its simplicity. I specifically developed it using frozen meatballs to make it very easy and without much planning being necessary. If you are a fan of instant pot recipes like I am, you will also love this lasagna soup, another Italian classic made in a fraction of time in the pressure cooker. These comforting meals are delicious and the perfect no-fuss recipes for busy weeknights when you still want a homemade, satisfying dinner.
Table of contents
Using frozen meatballs and pantry staples to make such a delicious dinner is such a time saver, all thanks to the Instant Pot. This one-pot wonder delivers major flavor with minimal effort, making it the ideal candidate for weeknight dinners. This is the type of set-it-and-forget-it kind of dinner. There is a bit of sauteing, and after that, I just put all the ingredients in the pot and let it do its magic.
The result is a cozy meal packed with tender veggies and juicy meatballs in a rich, tomato-based broth. This recipe never fails me, and I like also how versatile it is. I can make it with the veggies that I have on hand, switch the meatballs for sausage, or adjust the herbs and spices. I am always happy when I have leftovers, as the soup tastes even better after the flavors meld together the next day.
Why you will love this recipe
- Simple to make: Just a few steps from start to finish. This soup is incredibly easy to make with simple, affordable ingredients. After a few minutes of sauteing the veggies, just let the Instant Pot do all the work.
- Budget-friendly: This recipe requires basic ingredients and will not break your budget. It easily costs under $15$, and it serves 4-6 people!
- Easy cleanup: You only have one pot to wash, which I stick in the dishwasher!
- Hearty enough to be a meal: It has meat and veggies, and you can add pasta too. This is a filling and satisfying meal. You only need some fresh, crusty bread to dip into the tasty broth.
What you will need
- Veggies and Oil: I saute onion and garlic in extra-virgin olive oil, then add carrots and celery.
- Broth: I made a rich tomato broth for this soup using a combination of beef broth, tomato paste, canned crushed tomatoes, and marinara sauce.
- Mini meatballs – I love Rosina, Pineland Farms, or Rao’s frozen meatballs.
- Seasoning and herbs: I add dried basil for a hint of sweet and savory with mint and spiciness. Also, I add dried oregano, the most popular Italian herb. It is full of aromatic, earthy, peppery, and robust bold flavor. Plus, a touch of red pepper flakes, salt, and pepper.
- Garnish: I serve the soup with a sprinkle of fresh parsley, scallions, and freshly grated mozzarella or parmesan cheese.
How to make
Sauté: I set the pot to sauté more for the medium-high setting. When it reads HOT, I add the oil, onions, and garlic. Sauté for two to three minutes, stirring occasionally.
Add more: Now, I add the carrots and celery and cook for another minute. Next, pour the tomato paste, stir, and cook for one more minute.
Pressure cook: Next, add the rest of the ingredients and stir. I close the pot and set it to cook on high pressure for nine minutes.
Release, top, and serve: After it is finished, I do a 5-minute natural release, followed by a quick release. I open the pot, stir, and serve topped with scallions, parsley, and cheese.
Expert tip
Browning the meatballs
I know this recipe is about convenience, but I recommend browning the meatballs for extra flavor if you have a few extra minutes. If you use frozen meatballs, thaw them slightly and then sear them in batches. This simple step will add a layer of richness to the soup that your taste buds will thank you for.
More tips to consider
- I prefer to use frozen meatballs for this recipe because they are already browned and cooked, so you can skip that step, making this a fast and easy meal. However, you can make your meatballs.
- Most Italian meatball soup recipes call for small pasta shapes. However, I did not include any pasta since it will get too soggy when cooked under pressure for 9 minutes. I recommend cooking the pasta separately and adding it to the soup.
- Do not skip sautéing the veggies before; you will not get that intense onion and garlic taste.
- Also, to avoid the BURN notice, scrape the bottom of the pan after you finish sautéing.
Recipe variations and add-ins:
- Other meats: Instead of Italian meatballs, you can use chopped ham, chunks of chicken, shredded beef, or even turkey meatballs.
- Mexican meatball soup: For a Mexican-style meatball soup, add a tablespoon of my taco seasoning and serve with salsa and tortilla chips.
- More veggies: To add more substance, toss in some of your favorite veggies, such as mushrooms, corn, green beans, peas, and bell peppers.
- Different pasta shapes: Experiment with spaghetti, ziti, farfalle, or cavatappi.
- No pasta: Instead of pasta, you could also use rice. Any kind of rice would be delicious.
- Spicy soup: To make your meatball soup extra spicy, chop up some poblano peppers, add Tabasco sauce, and sprinkle in some cayenne pepper and red pepper flakes.
More popular instant pot recipes:
Serving suggestions:
A crusty loaf of French bread just out of the oven would be perfect to serve with this soup. You could also make these Italian breadsticks; they are perfect for dipping into the soup. I love bread, so serving it in a bread bowl is an indulgence I like to treat myself to!
I always loved having a bowl of this soup (or any soup) with a crispy grilled cheese sandwich or this hearty and satisfying chicken Caesar sandwich. Toppings are always on my mind, so I like to add shredded parmesan cheese and fresh herbs to the soup. An Italian dessert like strawberry tiramisu or this boozy Limoncello tiramisu would be the perfect finish to such a delicious meal.
How to store leftovers:
- Refrigerate: To save leftover soup, refrigerate in a glass jar for up to five days.
- Freezing: You can also freeze it in a freezer-safe jar for up to three months.
- Defrost: Thaw it overnight in the fridge so the glass does not crack.
- Reheating: You can reheat it in a saucepan for several minutes until it boils.
Frequently asked questions
Most people choose a small but hearty pasta noodle like ditaloni and ditalini, which are small hollow tubes with ridges for the sauce to stick to, or risoni, also known as orzo. Stelline, which is shaped like little stars, is popular in Italian wedding soup and for soup. Pastina, the smallest type of pasta produced, is also an interesting choice for this hearty soup. I recommend cooking pasta separately and, after that, stirring it into the soup.
Yes, you can make your meatballs from scratch. I typically do, but I chose to use frozen meatballs as a time saver in this recipe. You can toss them into the soup while still frozen, and they will not affect the cooking time. It would be great to choose to make and freeze your own. You can try making homemade meatballs using this foolproof recipe.
No, you don’t have to thaw the meatballs; you can add the frozen meatballs straight to the Instant Pot, and they will cook perfectly under pressure. However, if you prefer to sear the meatballs for extra flavor, than you have to allocate time to slightly that them first.
Yes, this is the type of meal that tastes even better the next day. This soup will last 3-4 days, stored in an airtight container in the fridge, and it reheats well. Also, I recommend making a double batch and freezing some for later. It can frozen in freezer-safe bags for up to 3 months.
More instant pot soups to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Instant Pot Italian Meatball Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 8 garlic cloves minced
- 1 large carrot diced
- 1 cup diced celery
- 3 tablespoons tomato paste
- 1 cup marinara sauce
- 1 can / 14.5 oz crushed tomatoes
- 20-25 mini meatballs fully cooked and frozen
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt add more if needed
- 32 oz beef or vegetable broth I used beef broth
- 1/2 cup dry, tiny pasta of your choice optional ingredient – cook it separately for the best texture
Garnish:
- 2 tablespoons fresh parsley diced
- 2 tablespoons scallions diced
- 1/4 cup parmesan or mozzarella cheese
Instructions
- If using pasta, I recommend cooking it separately so it does not get soggy.
- Heat the pressure cooker: press Sauté, click the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add the oil to the hot Instant Pot, add the diced onions and minced garlic, and sauté for 2-3 minutes, stirring a few times.
- Add the carrots and celery and cook for 1 minute. Add the tomato paste and cook for another minute.
- Add the remaining ingredients to the Instant Pot, except those listed in the "Garnish" section, and stir.
- Using the manual function, set the pressure to high for 9 minutes.
- After 9 minutes, do a 5-minute natural release and a quick release. Then, open the pot and stir. If you cooked the pasta separately, add it now to the pot.
- Serve topped with scallions, parsley, and mozzarella cheese. Serve with crusty, warm bread on the side or grilled cheese.
Notes
Browning the meatballs
I know this recipe is about convenience, but I recommend browning the meatballs for extra flavor if you have a few extra minutes. If you use frozen meatballs, thaw them slightly and then sear them in batches. This simple step will add a layer of richness to the soup that your taste buds will thank you for.More tips to consider
- I prefer to use frozen meatballs for this recipe because they are already browned and cooked, so you can skip that step, making this a fast and easy meal. However, you can make your meatballs.
- Most Italian meatball soup recipes call for small pasta shapes. However, I did not include any pasta since it will get too soggy when cooked under pressure for 9 minutes. I recommend cooking the pasta separately and adding it to the soup.
- Do not skip sautéing the veggies before; you will not get that intense onion and garlic taste.
- Also, to avoid the BURN notice, scrape the bottom of the pan after you finish sautéing.