Delicious instant pot soup

Yesterday it was finally cool enough that I wanted to make soup! Here’s what I did:

Stracciatella soup with meatballs:

The broth-

Beef bones

3 smashes garlic cloves

Two bay leaves

2 tbs apple cider vinegar

Generous turmeric

Olive oil

Coat the bones in EVOO, s and p, turmeric

Roast at 350 for 30 minutes

Transfer to instant pot with garlic, bay leaves, apple cider, and water to the 3/4 fill line. Cook at high pressure for 90 minutes, then wait another 30-50 for natural release. Remove and discard the bones, and strain the broth. Freeze some broth so that everything else can fit in the pot and next time you want broth, you can just defrost it.

The meatballs-

A pound of hot italian ground turkey sausage

Milk

Parmesan

Two eggs

1/4 cup italian breadcrumbs

Mix the above ingredients. Roll into little bite size balls and bake at 350 for 20 minutes.

Meanwhile-

Chop 3 carrots

Gently beat three more eggs

Make sure you have some clean spinach leaves

Transfer meatballs and chopped carrots to instant pot with broth. Cook at high pressure for 8 minutes. Allow 10 mins for natural release, then flick the valve and turn on sauté function so it stays boiling. Slowly drizzle in the softly beaten eggs and stir as you drizzle. Add the spinach too, and wait for it to wilt.

Serve with Parmesan and fresh ground pepper on top! DELISH!!!