I fell in love with this Instant Pot dump and go meatball soup after one taste. It is by far one of the best budget-friendly dinner recipes you can make that is also a freezer meal recipe.
So even if you aren’t needing to make this recipe quite yet, make sure you save it to make it either during your mad dash for meal prep, or when you’re at the end of the month and nothing sounds good. Believe me, we’ve all had those days and it’s not fun. But, with this easy dump and go recipe, even when you aren’t feeling like making dinner, you can throw everything into your Instant Pot with little to no preparation and enjoy a fantastic meal.
Recipe Ingredient Notes
To make our Instant Pot dump and go meatball soup, you need the following ingredients:
- Extra virgin olive oil
- Butter
- Onion
- Garlic cloves
- Beef broth
- Tomato paste
- Carrots
- Celery
- Ranch dressing mix
- Crushed tomatoes
- Frozen meatballs
- Shredded mozzarella cheese
- Green onion
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Dump and Go Meatball Soup Recipe
- Plug in your Instant Pot and press SAUTE button. Once pot heats up, add oil and butter.
- Add diced onion and cook for 2-3 minutes until onions are translucent. Add in garlic and saute for 30 seconds more.
- Add beef broth then stir in tomato paste, carrots, celery, and ranch seasoning.
- Now add frozen meatballs and top with crushed tomatoes.
- Close and lock the lid.
- Press PRESSURE COOK button and set a timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.
- Once the cook time is complete, do a QUICK RELEASE of the pressure by turning the knob to VENTING.
- Portion soup into serving bowls and enjoy!
Recipe Notes
There was one Thanksgiving where someone was going to make garlic mashed potatoes in the slow cooker and the recipe called for 3 cloves of garlic. So, they pulled out 3 HEADS of garlic to use instead. Needless to say, I saved her from embarrassment, and us from stinky breath. All that to say, if you haven’t worked with garlic much, it can be a little bit of a hassle to peel and chop up. So, take a look at Jessica Gavin’s blog on how to peel and mince garlic to save yourself a little time in the long run.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Beef Lasagna Soup
- Beef Minestrone Soup
- Beef Stroganoff Soup
- Cabbage Roll Soup
- Cheeseburger Soup
- Cheesy Ham and Potato Soup
- Creamy Ground Beef and Macaroni Tomato Soup
- Disneyland’s Loaded Potato Soup
- Ham and Bean Soup
- Lasagna Soup
Dump and Go Meatball Soup Recipe
Ingredients
- 2 Tablespoon extra virgin olive oil
- 2 Tablespoon butter
- 1 onion, diced
- 6 garlic cloves, minced
- 4 cups beef broth
- 3 Tablespoon tomato paste
- 4 large carrots, diced
- 6 celery stalks, diced
- 1 ounce packet dry ranch dressing mix
- 29 ounces canned crushed tomatoes, 2 (14.5ounce cans)
- 32 ounces frozen meatballs
- shredded Mozzarella cheese or parmesan cheese, optional garnish
- thinly sliced green onions, optional garnish
Instructions
- Plug in your Instant Pot and press SAUTE button. Once pot heats up, add oil and butter.
- Add diced onion and cook for 2-3 minutes until onions are translucent. Add in garlic and saute for 30 seconds more.
- Add beef broth then stir in tomato paste, carrots, celery, and ranch seasoning.
- Now add frozen meatballs and top with crushed tomatoes.
- Close and lock the lid.
- Press PRESSURE COOK button and set a timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.
- Once the cook time is complete, do a QUICK RELEASE of the pressure by turning the knob to VENTING.
- Portion soup into serving bowls and enjoy!
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
How would you do this in a crockpot? Delicious!!
Saute your onion and garlic with the olive oil and butter in a saucepan. Then just add that and the rest of the ingredients to the slow cooker. Cook on low for 4-6 hours and you should be good.
Thank you so much for letting me know. Have a happy 😊 day!!
This was delicious! I did serve it with some macaroni pasta that I had left in my cupboard. This is a big recipe and we have enough for days. That being said I was wondering would it freeze well after cooking too? It would be great to thaw out and heat for a super quick meal!
Yes, this will freeze well.
We don’t like tomatoes, can I substitute something else for it?
We have only made this soup as directed and the tomatoes give it a lot of the liquid and flavor this soup needs. Here is another delicious Instant Pot Meatball recipe we have that you might like. https://www.sixsistersstuff.com/recipe/instant-pot-sweet-and-tangy-meatballs/
https://www.sixsistersstuff.com/recipe/instant-pot-hawaiian-meatballs/
I was so excited about this recipe.
I love all of your recipes! But it was very salty! Any idea where I went wrong? I admit I don’t usually follow recipes and usually just make it up as I go along . But this time, I really tried to be exact.
Reading over the ingredient, the salt would have to come from the broth (and you could use low sodium) or the ranch dressing packet. So I’m not sure where you are really getting the salty taste from.
This looks so yummy! This is in the freezer meal category, but I’m not sure how to make it a freezer meal. Saute the onions and garlic, and then freeze everything?
Yes, saute first the ingredients that need to be first, then dump it (and the rest of the ingredients) into a freezer safe bag or container.