Instant Pot Italian Wedding Soup
Italian Wedding Soup for both Instant Pot and Stovetop methods. A hearty soup full of pork and beef meatballs in a broth with acini de pepe pasta and vegetables topped with fresh grated Parmesan cheese.
Ingredients
- Meatballs:
- 1/2 pound (225g) ground beef
- 1/2 pound (225g) ground pork
- 1/2 cup (54g) bread crumbs
- 2 cloves garlic
- 1/4 large sweet white onion
- 1/2 Small bunch fresh parsley (3 tablespoons chopped)
- 2/3 cup (67g) grated Parmesan Cheese
- 1 extra-large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Soup
- 2 - 4 (30 - 60ml) tablespoons extra virgin olive oil, divided
- 3/4 white onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, washed, peeled and diced
- 2 medium stocks celery, finely chopped
- 9 cups (2.13 liters) chicken stock
- ½ cup (118ml) dry white wine
- 1 cup (200g) acini de pepe pasta or orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 sprig rosemary or 1 teaspoon dried rosemary
- 10 ounces (280g) baby spinach, washed and trimmed
- Fresh Parmesan Cheese, Diced Parsley and Green Onion and Crusty Bread for Serving.
Instructions
Meatballs (Instant Pot & Stovetop)
Place the onion and garlic in a blender or food processor. Blend until a smooth paste is formed. Drain the excess water that is released and set aside.
Place the pork and beef in a bowl. Add the egg, bread crumbs, parmesan cheese, parsley, onion, salt and pepper mixture to the bowl.
Combine with your hands.
Roll the mixture in your hands, forming 3/4" to 1" balls and place on a plate. You should have about 45 small meatballs.
Add 2 tablespoons of olive oil to the bottom of the Instant Pot. Set the Instant Pot to "Sauté." (If using the stovetop methods, use a frying pan on Medium heat). Once the pot has reached temperature, fry the meatballs in small batches, lightly caramelizing the outside without cooking them through.*
Instant Pot Soup Instructions:
Set the Instant Pot to "Sauté" on "Medium." Add 2 Tablespoon of olive oil to the pot. Once the Instant Pot reaches temperature, add the onions and cook for 3 minutes.
Add the carrots and garlic and sauté for another 2 minutes.
Add the celery, oregano, sprig of rosemary and thyme and sauté for another 2 minutes.
Add the white wine and cook for another 4-5 minutes.
Add the stock, meatballs and paste.
Seal the Instant Pot and make sure the valve is set to "Sealing." Set the Instant Pot onto "Manual" or "High" for 2 minutes.
Once the cooking time is done, allow the pressure to manually release for 10 minutes.
Release any remaining pressure and remove the lid.
Add in the spinach, stirring until it is wilted.
Adjust seasoning with additional salt and pepper if needed.
Serve in bowls with additional fresh grated Parmesan cheese and optionally with diced parsley and green onions.
Stovetop Soup Instructions:
Add 2 Tablespoon of olive oil to a heavy-bottomed soup pot over medium heat. Once oil reaches temperature, add the onions and cook for 3 minutes.
Add the carrots and garlic and sauté for another 2 minutes.
Add the celery, oregano, sprig of rosemary and thyme and sauté for another 2 minutes.
Add the white wine and stock to the pot and bring to a boil.
Add the meatballs and pasta and allow the pot to return to a boil.
Simmer covered until the pasta is cooked through (6-8 minutes). Turn off the heat.
Add in the spinach, stirring until it is wilted.
Adjust seasoning with additional salt and pepper if needed.
Serve in bowls with additional fresh grated Parmesan cheese and optionally with diced parsley and green onions.
Notes
*A frying pan can also be used to brown the meatballs
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 614mgCarbohydrates: 31gFiber: 6gSugar: 7gProtein: 18g
Nutritional information is an estimate only. Values will depend on the exact ingredients used.