Name: Instant Pot Italian Wedding Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb ground beef; 1/2 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp black pepper; 1/4 tsp salt; 4 cups chicken broth; 1 cup chopped onion; 1 cup chopped carrots; 1 cup chopped celery; 1 cup small pasta (such as orzo or ditalini); 2 cups chopped spinach; 1/4 cup chopped fresh basil; 1/4 cup grated Parmesan cheese

How To Make Instant Pot Italian Wedding Soup

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Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1 lb ground beef
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp salt
4 cups chicken broth
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup small pasta (such as orzo or ditalini)
2 cups chopped spinach
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Instructions

In a large bowl, combine ground beef, bread crumbs, grated Parmesan cheese, parsley, garlic powder, onion powder, dried oregano, dried basil, black pepper, and salt. Mix well and shape into small meatballs.
Press the “Saute” button on the Instant Pot and heat some oil. Add the meatballs and cook until browned. Remove the meatballs and set aside.
Add the chopped onion, carrots, and celery to the Instant Pot. Saute for a few minutes until slightly softened.
Add the chicken broth and pasta to the Instant Pot. Close the lid and set the pressure valve to the sealing position. Cook on manual high pressure for 4 minutes.
Quick release the pressure and carefully open the lid. Stir in the chopped spinach and fresh basil. Let it sit for a few minutes until the spinach wilts.
Serve the soup in bowls, topped with the cooked meatballs and grated Parmesan cheese.