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Instant Pot Chicken Meatball+Kale Soup| www.mannaandspice.com

Instant Pot Chicken Meatball+Kale Soup

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x

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Ingredients

For the meatballs:

  • 1 ½ lbs. ground chicken breast
  • 2 tbsp. arrowroot powder or ¼ cup panko breadcrumbs
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ tsp. crushed red pepper (optional)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tbsp. dried oregano
  • ½ tbsp. basil
  • 2 tbsp. nutritional yeast or grated Parmesan cheese

For soup:

  • 6 cups low sodium vegetable stock
  • 4 celery stalks, diced
  • 2 medium onions, diced
  • 3 medium carrots, peeled and diced
  • 1 bunch kale, coarsely chopped
  • 2 tsp. thyme
  • 2 garlic cloves, minced
  • 2 tsp. salt (or to taste)
  • ½ tsp. crushed red pepper (or to taste)
  • 2 tbsp. olive oil
  • 2 eggs, beaten (optional)

Instructions

INSTANT POT DIRECTIONS

  1. MAKE THE SOUP BASE: On the HIGH SAUTEE setting, add olive oil and heat for 1 minute. Add celery, onions, and carrots. Saute for 3 minutes, until vegetables start to become soft. Add garlic, salt, thyme, and red pepper. Add in kale and stir to combine. Add vegetable stock and continue to cook.
  2. MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands. Add chicken to the soup by gently dropping into the cooking soup. Do not stir or the meatballs will break apart.
  3. SET THE INSTANT TO HIGH PRESSURE: Cancel the sautee setting using the cancel/keep warm button. Set the Instant Pot to MANUAL PRESSURE and adjust pressure to HIGH. Secure lid on the pot and set to pressure for 15 minutes. Let the pot come to pressure. Once the cooker is finished, do a quick release and return the soup to the saute setting.
  4. ADD EGGS: Slowly drizzle in beaten eggs in a circular motion throughout the pot and cook for 2 minutes or until eggs are set. Turn Instant Pot off. Serve with grated parmesan if desired.

STOVETOP DIRECTIONS

  1. MAKE THE SOUP BASE: Heat olive oil in a pot over medium heat Add celery, onions, and carrots. Saute for 5 minutes, until vegetables start to become soft. Add garlic, salt, thyme, and red pepper. Add in kale and stir to combine. Lower heat to low. Add vegetable stock and simmer covered for 15 minutes.
  2. MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands. Add chicken to the soup by gently dropping into the cooking soup. Do not stir or the meatballs will break apart. Cover and simmer for 20 more minutes.
  3. ADD EGGS: Remove lid and slowly drizzle in beaten eggs in a circular motion throughout the pot and cook for 2 minutes or until eggs are set. Remove from heat. Serve with grated parmesan if desired.

SLOW COOKER DIRECTIONS

  1. MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands.
  2. ADD TO SLOW COOKER: Add olive oil, celery, onions, carrots,kale, ,and all the spices into the slow cooker. Cover with vegetable stock. Add in shaped meatballs.
  3. COOK ON HIGH FOR 4 HOURS OR LOW FOR 6 HOURS.
  4. ADD EGGS: Remove lid and slowly drizzle in beaten eggs in a circular motion throughout the pot cover and cook for 30 minutes on high or until eggs are set. Turn off slow cooker.. Serve with grated parmesan if desired.