Instant Pot Italian Wedding Soup with Homemade Meatballs
A hearty and flavorful Italian wedding soup made in the Instant Pot, featuring a delightful combination of vegetables, herbs, homemade meatballs, pasta, and Parmesan cheese.
55 min
easy
4
309kcal
calories
25g
carbohydrates
14g
fat
4g
fiber
21g
protein
410mg
sodium
5g
sugar
Ingredients
1 tablespoon (15 ml) olive oil
1.5 cups (225 g) chopped carrots
1 cup (150 g) sliced celery
0.5 cup (75 g) diced red onion
1 teaspoon dried parsley
0.25 teaspoon dried basil
0.25 teaspoon ground black pepper
6 cups (1.5 L) no-salt-added chicken broth
20 homemade Italian meatballs
0.5 cup (100 g) pastina pasta
6 ounces (170 g) baby spinach
salt to taste
4 teaspoons grated Parmesan cheese
Directions
Step 1
Begin by heating the Instant Pot using the Sauté function. Add olive oil and heat until hot. Sauté carrots, celery, and onion until tender, which should take about 4 to 5 minutes.
Step 2
Season with parsley, basil, and pepper. Add chicken broth and meatballs. Close and lock the lid. Set the Soup function to cook for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Carefully release the pressure using the quick-release method. Stir in the pasta, then replace the lid. Set the Soup function to cook for another 3 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Carefully release the pressure once again, then stir in the spinach. Let the soup sit until the spinach is wilted and the pasta is fully cooked, which should take about 5 minutes. Season with salt.
Step 5
Serve the soup in bowls and top with grated Parmesan cheese.