why make this recipe
Making Instant Pot Italian Wedding Soup is a delicious way to enjoy a classic dish with a modern twist. This recipe combines hearty meatballs, fresh vegetables, and pasta in a flavorful chicken broth. The Instant Pot speeds up the cooking time, making it an easy and quick meal choice for busy days. Whether you’re feeding a family or just want a warm bowl of soup for yourself, this recipe hits the spot.
how to make Instant Pot Italian Wedding Soup
Ingredients :
- 1 pound ground beef or turkey
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup small pasta (like acini di pepe or orzo)
- 2 cups fresh spinach or kale, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 1-2 cloves garlic, minced
Directions :
- In a large bowl, combine ground meat, bread crumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined and shape into small meatballs.
- Set the Instant Pot to sauté mode. Add a little oil and sauté the onions, carrots, celery, and garlic until softened, about 3-4 minutes.
- Add chicken broth and bring it to a boil.
- Carefully add the meatballs into the broth. Seal the Instant Pot and cook on high pressure for 5 minutes.
- Quick release the pressure, carefully open the lid, and stir in the pasta and spinach.
- Set to sauté mode again and cook until the pasta is tender. Adjust seasonings if necessary.
- Serve hot, garnished with additional Parmesan cheese if desired.
how to serve Instant Pot Italian Wedding Soup
To serve Instant Pot Italian Wedding Soup, ladle it into bowls while it’s hot. You can add extra grated Parmesan cheese on top if you like. This soup pairs well with crusty bread or a side salad for a complete meal.
how to store Instant Pot Italian Wedding Soup
If you have leftovers, store them in an airtight container in the fridge. They will keep well for about 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Be sure to leave out the pasta if you plan to freeze it, as it tends to become mushy when thawed and reheated.
tips to make Instant Pot Italian Wedding Soup
- For extra flavor, you can add a bay leaf while cooking the broth.
- Feel free to use any ground meat you prefer, such as chicken or pork.
- You can use frozen spinach if you don’t have fresh on hand; just stir it in during the last few minutes of cooking.
variation
You can customize this soup by adding different vegetables like zucchini or green beans. If you want a heartier soup, add more pasta or use a combination of small pasta shapes.
FAQs
Can I make this soup without meat?
Yes! You can skip the meatballs and use chickpeas or lentils for a vegetarian version.
How long does it take to make this soup?
The total time is about 30 minutes, including preparation and cooking time.
Can I reheat this soup?
Absolutely! Reheat it on the stove or in the microwave until it’s hot. Add a splash of broth if the soup is too thick after being stored.
Instant Pot Italian Wedding Soup
Ingredients
For the Meatballs
- 1 pound ground beef or turkey Choose your preference for meat.
- 1/2 cup bread crumbs For binding the meatballs.
- 1/4 cup grated Parmesan cheese Adds flavor to the meatballs.
- 1 large egg For binding.
- 2 teaspoons Italian seasoning Use a mix of dried herbs.
- Salt and pepper to taste Adjust according to preference.
For the Soup
- 8 cups chicken broth Homemade or store-bought.
- 1 cup small pasta (like acini di pepe or orzo) Use your favorite small pasta.
- 2 cups fresh spinach or kale, chopped Can substitute with frozen spinach.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1-2 cloves garlic, minced
Instructions
Preparation
- In a large bowl, combine ground meat, bread crumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined and shape into small meatballs.
Cooking the Soup
- Set the Instant Pot to sauté mode. Add a little oil and sauté the onions, carrots, celery, and garlic until softened, about 3-4 minutes.
- Add chicken broth and bring it to a boil.
- Carefully add the meatballs into the broth. Seal the Instant Pot and cook on high pressure for 5 minutes.
- Quick release the pressure, carefully open the lid, and stir in the pasta and spinach.
- Set to sauté mode again and cook until the pasta is tender. Adjust seasonings if necessary.
Serving
- Serve hot, garnished with additional Parmesan cheese if desired.