1 lb ground beef (or turkey, chicken, or vegetarian substitute*)
1 cup shredded veggies (carrots, zucchini, onions, riced cauliflower, etc)
½ cup bread crumbs
¼ cup nutritional yeast
2 Tbsp each of oregano, onion salt, garlic powder, basil
1 cup whole wheat Israeli couscous (or any pasta/grain of choice)
3 bouillon cubes + 6 cups water (or 6 cups broth)
1 cup each of chopped carrots, celery and onion
2 cups shredded kale or spinach
Mix all meatball ingredients and form into golf sized balls. Place in the bottom of Instapot. Add soup ingredients on top (except for kale). Seal and set IP on high or soup setting for 15 minutes. When finished, quick release and add kale. Close lid back and let sit for 5-10 minutes or until kale has wilted.
*To cook in slow cooker, follow same directions, cooking for 8 hours on low. If you are using meatless meatballs, wait until last step and add with kale at the end.