Instant Pot Italian Wedding Soup Recipes

INSTANT POT® ITALIAN WEDDING SOUP

Instant Pot® Italian Wedding Soup image

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

Ingredients

1 tablespoon olive oil
1 ½ cups chopped carrots
1 cup sliced celery
½ cup diced red onion
1 teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon ground black pepper
6 cups no-salt-added chicken broth
20 Italian meatballs, preferably home made
½ cup pastina pasta
6 ounces baby spinach
4 teaspoons grated Parmesan cheese
salt to taste

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

INSTANT POT ITALIAN WEDDING SOUP

Instant Pot Italian Wedding Soup image

I've never eaten this before today when I made it, but I liked the spinach with beans and spinach and pasta and meatballs. Personally, I would like this with more spinach and more ham, and maybe even a bit more pasta, but this is my first time making and even eating so I don't have a frame of reference for how it should be. I've posted it as written, and it was nice and hearty with lots of flavors. Recipe courtesy of Paint the Kitchen Red.com.

Provided by AmyZoe

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 31

Ingredients

1/4 cup breadcrumbs
1/4 cup parmesan cheese
2 tablespoons whole milk
2 tablespoons parsley, chopped
1 egg, beaten
2 teaspoons italian seasoning
1 teaspoon minced garlic
3/4 teaspoon salt (to taste)
1/2 teaspoon black pepper
1 pinch nutmeg
1/2 lb ground beef or 1/2 lb ground pork
2 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 cup ham (1/4 inch cubes)
1/2 cup white wine
1 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 large bay leaves or 2 small bay leaves
7 cups chicken broth
25 mini italian meatballs (recipe included above)
1/2 cup acini di pepe pasta
2 cups cannellini beans
2 cups fresh spinach, chopped
2 eggs, beaten
1/4 cup parmesan cheese, grated
1/2 cup chopped parsley

Steps:

Mini Italian Meatballs: Combine all ingredients except the ground meat. Add the beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth. Form into 3/4 inch mini meatballs and place on a baking sheet until ready to use.
Soup: Select the saute function and preheat the instant pot. Once the instant pot has preheated, heat the olive oil.
Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
Deglaze with white wine and stir to remove any brown bits. Press Cancel.
Stir in red pepper, oregano, black pepper, salt, and bay leaves.
Stir in broth.
Gently stir in meatballs and pasta.
Close the lid and pressure cook on high pressure for 6 minutes.
Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out the steam.
Open the instant pot and stir in beans and spinach.
In saute mode, cook soup for another 2 minutes, or until heated through and spinach has wilted.
Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or se a trivet.
Temper the eggs. Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
Add the egg/broth mixture to the soup in a slow steady drizzle, constantly stirring in a circular fashion.
Serve in soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.

Nutrition Facts : Calories 465.4, Fat 19.3, SaturatedFat 6.3, Cholesterol 138.7, Sodium 2421.8, Carbohydrate 35.5, Fiber 7.3, Sugar 6.3, Protein 32.7

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