Italian Meatball Soup

Prep Time
15 minutes
Cook Time
40 minutes


  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 cup carrots, shredded
  • 1 cup celery, diced
  • 1 cup zucchini, diced
  • 3 garlic cloves, minced
  • 1 lb. fresh or frozen meatballs
  • 1 (16-oz.) can fire-roasted diced tomatoes
  • 4 cup low sodium chicken broth
  • 1 cup kale leaves
  • salt and pepper
  • parmesan cheese, for serving


    1. Heat the olive oil in the inner pot using the Sauté-then-Simmer® function. Once preheated, add onions, carrots, celery, zucchini, and garlic to the inner pot and sauté until fragrant and tender.
    2. Add in the frozen meatballs and continue stirring the ingredients for 3 minutes.
    3. Pour in the can of diced tomatoes and chicken broth, and allow the mixture to cook with the lid closed. The cooker will switch to simmer mode.
    4. Once the unit has finished simmering, stir in the kale leaves and season with salt and pepper to taste.
    5. Add fresh Parmesan cheese if desired, and serve.