Name: Instant Pot Spanish-Style Turkey Meatball Soup
Total time: 1 h
Cuisine: Spanish & PortugueseEurope
Ingredients: 1 slice hearty white sandwich bread , torn into quarters; ¼ cup whole milk; 1 ounce Manchego cheese , grated (½ cup), plus extra for serving; 5 tablespoons minced fresh parsley , divided; ½ teaspoon table salt; 1 pound ground turkey; 1 tablespoon extra-virgin olive oil; 1 onion, chopped; 1 red bell pepper , stemmed, seeded, and cut into ¾-inch pieces; 4 garlic cloves , minced; 2 teaspoons smoked paprika; ½ cup dry white wine; 8 cups chicken broth; 8 ounces kale , stemmed and chopped

Why This Recipe Works

For our broth, we started with a sofrito, a traditional Spanish base of onion, bell pepper, and garlic, then added smoked paprika. After deglazing the pot with white wine, we poured in chicken broth, then carefully dropped in the meatballs and some chopped fresh kale. The soup required a mere 3 minutes under pressure, after which we brightened it with a sprinkling of minced parsley and a touch of extra Manchego.

Before You Begin

Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe.

Instructions

Using fork, mash bread and milk together into paste in large bowl. Stir in Manchego, 3 tablespoons parsley, and salt until combined. Add turkey and knead mixture with your hands until well combined. Pinch off and roll 2-teaspoon-size pieces of mixture into balls and arrange on large plate (you should have about 35 meatballs); set aside.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, about 5 minutes. Stir in broth and kale, then gently submerge meatballs.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir in remaining 2 tablespoons parsley and season with salt and pepper to taste. Serve, passing extra Manchego separately.