Description
Meatball, macaroni and veggie soup made in just a few minutes!
Ingredients
Scale
- 5 cups water
- 1 packet onion soup mix
- 1 (12 oz) package frozen meatballs (I used turkey meatballs)
- 1 (28 oz) can crushed tomatoes
- 1 cup dry macaroni
- 1 (12 oz) package frozen mixed veggies
- Salt and pepper, to taste
- Parmesan cheese, for topping
Instructions
For the Instant Pot:
- Turn Instant Pot to sauté setting so that it can start heating up. Add in the water, onion soup mix, meatballs, tomatoes, macaroni and frozen veggies. Turn off sauté setting.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir and salt and pepper to taste. Ladle into bowls. Serve with a spoonful of parmesan cheese on top.
For the slow cooker:
- Add water, onion soup mix, meatballs, tomatoes, macaroni and mixed veggies into slow cooker.
- Cover and cook on low for 3-4 hours, or until pasta is cooked through.
- Stir and salt and pepper to taste. Ladle into bowls. Serve with a spoonful of parmesan cheese on top.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use the 8 quart pot with no changes.
- Category: Soup
- Method: Instant Pot or Slow Cooker