Instant Pot Italian Wedding Soup Food
INSTANT POT® ITALIAN WEDDING SOUP
Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. 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 timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
- Ladle into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 24.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.8 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 409.7 mg, Sugar 5 g
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- Turn Instant Pot to saute mode. Add olive oil, then meatballs, sauteeing for 7-8 minutes until browned. Add the rest of the ingredients to Instant Pot in the order in which they are listed except for wine, parmesan cheese and spinach, ensuring pasta is underneath the broth.
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- In the inner pot of Instant Pot, pour 4 cups of the chicken stock. Add the carrots, celery, onion, meatballs and pasta.
- Place and lock lid. Set valve to SEAL and program pot on MANUAL, high pressure for 8 minutes.
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- In a large mixing bowl, add all the meatball ingredients and mix together well by hand (almost like making a dough) until it binds together nicely and forms one large meatball. From there, grab enough meat to roll each meatball between the size of a pinball and ping-pong ball and set aside on a plate. You should have between 35-45 when done.
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