Instructions

1. Mix the meatballs. In a large bowl, combine the turkey, beaten egg, Parmesan, almond flour, 2 minced garlic cloves, half of the salt, and the pepper. Mix gently with your hands until just combined. Roll into about 20 meatballs, each about 1 inch wide.
2. Soften the vegetables. Set the Instant Pot to Sauté and add the olive oil. Add the onion, celery, and carrot and cook for 4 to 5 minutes, stirring often, until softened. Add the remaining 2 minced garlic cloves and cook 1 minute more.
3. Build the broth. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the diced tomatoes with their juice, the Italian seasoning, and the remaining salt.
4. Pressure cook the meatballs. Turn off the Sauté function. Carefully add the meatballs in a single layer so they sit in the broth. Lock the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
5. Release and check. Let the pressure release quickly by turning the valve to Venting. Cut one meatball in half to make sure the center is no longer pink and reaches 165 degrees F. If it is not done, simmer on Sauté for a few more minutes.
6. Add spinach and lemon. Add the spinach by the handful, stirring until each batch wilts. Stir in the lemon juice, taste, and add more pepper if you like. Serve hot.

Tips

• Chill the meatball mixture for 10 minutes before rolling. It holds its shape better in the broth.
• Use a 1-inch scoop or measuring spoon so the meatballs cook evenly in the same time.
• Stir the spinach in off heat or on Sauté for under a minute so it stays bright green and tender.

Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if the soup has thickened. For best texture, freeze the soup without the spinach for up to 3 months, then add fresh spinach when you reheat.