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Instant Pot Italian Wedding Soup

Instant Pot Italian Wedding Soup

Cost $12.5, save $18

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $12.5

INGREDIENTS

  • Oil and Seasoning

    • 1 tablespoon olive oil
    • 1 teaspoon dried parsley
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 🧂 Salt to taste

  • Vegetables

    • 🥕 1 1/2 cups chopped carrots
    • 🥬 1 cup sliced celery
    • 🧅 1/2 cup diced red onion
    • 6 ounces baby spinach

  • Liquid and Broth

    • 🍗 6 cups no-salt-added chicken broth

  • Protein

    • 🍖 20 Italian meatballs, preferably homemade

  • Pasta

    • 🍝 1/2 cup pastina pasta

  • Toppings

    • 🧀 4 teaspoons grated Parmesan cheese

STEPS

1

Gather all ingredients.

2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil until tender, about 4 to 5 minutes.

3

Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.

6

Ladle into bowls and top with Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

309

Calories

  • 21
    Protein
  • 25
    Carbs
  • 14
    Fats

💡 For additional flavor, consider adding a bay leaf while the soup cooks.Make meatballs from scratch using a combination of ground beef and pork for a richer taste.Serve with crusty bread to complement the soup.This soup stores well in the freezer for up to 3 months.