Meatball Minestrone Soup


  • 1 lb ground beef
  • 1 1/2 tbsp golden flaxseed meal
  • 1 large egg
  • 1/4 cup no-sugar-added tomato sauce
  • 1/3 cup shredded mozzarella cheese
  • 1 1/2 tbsp Italian seasoning blend
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp fine grind sea salt
  • 1 tbsp olive oil
  • 1/2 medium yellow onion
  • 2 garlic cloves
  • 1/4 cup pancetta
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1/2 cup sliced carrots
  • 14 oz diced tomatoes
  • 4 cups beef broth
  • 1/2 tsp ground black pepper
  • 3 tbsp shredded Parmesan cheese
  • Preheat the oven to 400°F and line a large baking sheet with aluminum foil.
  • In a large bowl, combine the ground beef, flaxseed meal, egg, tomato sauce, mozzarella, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Using your hands, mix the ingredients until well combined.
  • Make the meatballs by shaping heaping 1 tablespoonof the ground beef mixture into a meatball. Repeat with the remaining mixture and then transfer the meatballs to the prepared baking sheet.
  • Place the meatballs in the oven and bake for 15 minutes. When the baking time is complete, remove from the oven and set aside.
  • Select Sauté (Normal). Once the pot is hot, add the olive oil, onion, garlic, and pancetta. Sauté, stirring constantly, for 2 minutes or until the garlic becomes fragrant and the onions begin to soften.
  • Add the zucchini, yellow squash, and carrots to the pot. Sauté for 3 additional minutes.
  • Add the diced tomatoes, beef broth, black pepper, and remaining garlic powder, sea salt, and Italian seasoning to the pot. Stir to combine and then add the meatballs.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High and set the cook time for 5 minutes.
  • When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
  • Open the lid and gently stir the soup. Ladle into serving bowls and top each serving with 1/2 tablespoon of the Parmesan. Serve hot.
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