- 1 cup diced carrot
- 3/4 cupdiced sweet onion
- 20-25 frozen mini meatballs or 10-12 regular sized meatballs
- 1 1/2 cupditalini pasta or other small soup pasta
- 40 oz chicken broth
- 1 tsp salt
- 1/4 tsp black pepper , freshly cracked
- 1/4 tsp celery salt
- 2 T diced parsley , fresh
Place all ingredients except parsley in Instant Pot. Stir. (I used dried parsley and put it in before cooking)
Using manual function, set to high pressure for 9 minutes .
3. After 9 minutes, use quick release. Stir. Top with scallions and parsley and serve.