Delicious Bouillabaisse Instant Pot Meatball Soup recipe with Veggies. This soup is not just healthy but also tastes good. There is no mess just quick and easy method.
Make the meatballs: Combine the ground sirloin, onion, garlic, egg, bread crumbs, ketchup, Italian seasoning, sweet basil, ground oregano, and brown sugar in a large bowl, until well combined. Roll in balls, about the size of teaspoon, or a little larger, and place the meatballs in your air fryer, and bake for 10 minutes at 400 degrees, turning meatballs a couple of times during cooking. Once meatballs are done, remove dish to a wire rack to cool.
While meatballs are cooking, make the soup. Peel the carrots, and chop the carrots in bite size pieces, along with the onion, and zucchini, and place in the liner of the Instant Pot. Add the Stewed tomatoes, Chicken broth, garlic salt, seasoned salt, seasoned pepper and Italian seasoning and stir well making sure all the vegetables are covered in the broth. If the vegetables are not covered, add enough broth to cover the vegetables. Place the lid on the Instant Pot until it beeps and locks. Make sure the valve is set to 'SEALING', and press the MANUAL button and set the time to 12 minutes. It will take a few minutes for the Instant Pot to build pressure, and cook.
Once the Soup has cooked, let the pressure naturally release for 5 minutes, and then do a manual release. If you've never done a manual release of the pressure, here's what you do; with a pot holder, carefully turn the pressure valve to 'VENTING', from the sealing position. Pressure will release in the form of steam, out of the valve. When all the pressure has been released, and the float valve is down, then you can safely remove the lid. If you don't know where the float valve is, check your manual for instructions. After you've removed the lid, stir the soup, and ladle into bowls. Add 2 or 3 meatballs to each bowl, and serve immediately. Enjoy!
To serve; you can top the soup with Parmesan cheese, chives, parsley, or any other toppings you prefer. Serve with crusty bread, or crackers.
Ingredients
Directions
Make the meatballs: Combine the ground sirloin, onion, garlic, egg, bread crumbs, ketchup, Italian seasoning, sweet basil, ground oregano, and brown sugar in a large bowl, until well combined. Roll in balls, about the size of teaspoon, or a little larger, and place the meatballs in your air fryer, and bake for 10 minutes at 400 degrees, turning meatballs a couple of times during cooking. Once meatballs are done, remove dish to a wire rack to cool.
While meatballs are cooking, make the soup. Peel the carrots, and chop the carrots in bite size pieces, along with the onion, and zucchini, and place in the liner of the Instant Pot. Add the Stewed tomatoes, Chicken broth, garlic salt, seasoned salt, seasoned pepper and Italian seasoning and stir well making sure all the vegetables are covered in the broth. If the vegetables are not covered, add enough broth to cover the vegetables. Place the lid on the Instant Pot until it beeps and locks. Make sure the valve is set to 'SEALING', and press the MANUAL button and set the time to 12 minutes. It will take a few minutes for the Instant Pot to build pressure, and cook.
Once the Soup has cooked, let the pressure naturally release for 5 minutes, and then do a manual release. If you've never done a manual release of the pressure, here's what you do; with a pot holder, carefully turn the pressure valve to 'VENTING', from the sealing position. Pressure will release in the form of steam, out of the valve. When all the pressure has been released, and the float valve is down, then you can safely remove the lid. If you don't know where the float valve is, check your manual for instructions. After you've removed the lid, stir the soup, and ladle into bowls. Add 2 or 3 meatballs to each bowl, and serve immediately. Enjoy!
To serve; you can top the soup with Parmesan cheese, chives, parsley, or any other toppings you prefer. Serve with crusty bread, or crackers.
