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A bowl of meatball soup topped with cheese

Dump and Go Meatball Soup Recipe

5 from 2 votes
This Instant Pot dump and go meatball soup is simple, delicious, and a perfect budget-friendly, freezer meal prepared in 35 minutes.
Serving6 people
Prep Time 15 minutes
Cook Time 10 minutes
Pressurize Time 10 minutes
Total Time 35 minutes

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

Equipment

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

Optional garnishes are not included in nutritional information.
    To make this a freezer meal, in a gallon-sized freezer meal bag, add onion, garlic, tomato paste, carrots, celery, ranch dressing mix, tomatoes, and meatballs. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. 
    When ready to use, dump ingredients from bag into Instant Pot and add 4 cups of beef broth or in with the frozen food. Close and lock the lid. Press PRESSURE COOK button and set a timer for 10 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.

    Nutrition

    Calories: 576 kcal · Carbohydrates: 21 g · Protein: 31 g · Fat: 41 g · Saturated Fat: 15 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 19 g · Trans Fat: 1 g · Cholesterol: 119 mg · Sodium: 1344 mg · Potassium: 1183 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 7356 IU · Vitamin C: 20 mg · Calcium: 106 mg · Iron: 4 mg
    Cuisine: American
    Cost: $10
    Author: Steph Loaiza
    Course: Soup