This Instant Pot Italian Wedding Soup is a hearty and flavorful dish that combines tender meatballs, spinach, carrots, and pasta in a delicious broth. Perfect for a comforting meal, this recipe is made even easier using the Instant Pot, which reduces the cooking time significantly. With a preparation time of just 20 minutes and a cooking time of 10 minutes, you can have a warm and comforting bowl of soup ready in no time. This recipe is a perfect combination of Italian flavors, making it a family favorite.
Ingredients
- For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the soup:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 4 cups chicken broth
- 1 cup small pasta (such as orzo or ditalini)
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Directions
- In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into small meatballs, about 1-inch in diameter.
- Set your Instant Pot to 'saute' mode and heat the olive oil. Add the diced onion, carrots, and celery. Cook for 3-4 minutes until the vegetables are slightly softened.
- Add the chicken broth to the Instant Pot, followed by the meatballs. Close the lid and set the Instant Pot to 'manual' mode for 5 minutes.
- While the soup is cooking, cook the pasta separately according to package instructions. Drain and set aside.
- Once the cooking time is complete, do a quick release of the pressure. Carefully remove the lid.
- Stir in the cooked pasta and chopped spinach. Season with salt and pepper to taste.
- Serve hot and enjoy!
