Instant Pot Italian Wedding Soup

The name Italian Wedding Soup is a little deceiving. This delicious Italian peasant soup is not actually found at weddings. The original name is actually more about the marrying of flavors than signifying where the soup is served.
 
Originally Italian Wedding Soup was invented as a comfort food using leftover sausage or other meats and bitter greens such as kale. It reminds me of another favorite Italian soup, Acquacotta, which is made from vegetables and stale bread, topped with a poached egg. Also delicious!
 
The contemporary version of Italian Wedding Soup (instructions for the Instant Pot and Stove Top are both included) utilizes fresh spinach, vegetables, tiny meatballs and acini de pepe pasta. The pasta, whose name is translated to “seeds of pepper” can be substituted with small pasta stars or orzo pasta.
 
Instant Pot Italian Wedding Soup REcipe
 
 
We highly recommend using chicken stock made in the Instant Pot with this recipe. If you are already making stocks in the Instant Pot you already know the cost savings and deep rich flavor, which in our opinion is far better than using a canned version.
 
Here are some additional Instant Pot Soup Recipes you might enjoy:
 
Yield: 10 servings

Instant Pot Italian Wedding Soup

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.

Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 5 minutes
Total Time 37 minutes

Ingredients

  • Meatballs:
  • 1/2 pound (225g) ground beef
  • 1/2 pound (225g) ground pork
  • 1/2 cup (54g) bread crumbs
  • 2 cloves garlicĀ 
  • 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
  • Ā½ 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.*

Meatballs for Wedding Soup

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.

Italian Wedding Soup Recipe

Notes

*A frying pan can also be used to brown the meatballs

Nutrition Information:

Yield:

10

Serving Size:

1

Amount 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.

 

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