Instant Pot Italian Wedding Soup
This Instant Pot Italian Wedding Soup is a hearty delicious dish consisting of acini de pepe, chopped vegetables, and meatballs. This soup is very easy to make in a pressure cooker and is ready to serve within 30 minutes.
Servings: 6 servings
Calories: 317kcal
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 large yellow onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 4 cups low sodium chicken broth
- 1 cup acini de pepe
- 2 tablespoons fresh oregano chopped
- ½ teaspoon salt
- 12 ounces frozen meatballs
- 4 cups baby spinach
- ¼ cup Parmesan cheese grated
Instructions
- Set the Instant Pot to saute and add the extra virgin olive oil.
- Add the chopped onion, carrots and celery to the inner liner.
- Add the frozen meatballs as well as the minced garlic and saute to brown all sides of the meatballs. Saute until the onions are translucent.
- Press cancel and add 1 cup of the chicken broth to the liner and deglaze the pot.
- Pour in the acini de pepe and pour in the remaining broth and top t off with the salt, and fresh oregano.
- Close the lid and pressure cook on HIGH PRESSURE/MANUAL COOK for 4 minutes.
- Carefully and slowly perform a quick release to release the pressure after the 4 minutes is up.
- Remove the lid and stir in the spinach and serve with grated Parmesan cheese and a side of bread.
Notes
The frozen meatballs can be substituted for a chicken or turkey frozen variety or by making your favorite homemade meatball recipe. If making homemade meatballs, cook them according to your recipe before pressure cooking them.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 20g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 44mg | Sodium: 385mg | Potassium: 584mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5580IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 3mg
