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Instant Pot Italian Wedding Soup

Instant Pot Italian Wedding Soup

Servings:
10

Instant Pot Italian Wedding Soup

For the Meatballs:

1 pound of ground beef
1 pound of ground pork
4 eggs
½ cup parmesan cheese
1 ½ cups breadcrumbs
½ peeled small diced onion
2 finely minced cloves of garlic
Salt and pepper to taste

For the Soup:

2 tablespoons olive oil
1 peeled small diced yellow onion
4 medium diced stalks of celery
3 peeled medium diced carrots
2 finely minced cloves of garlic
¾ cup acini di pepe pasta
10 cups chicken stock
4 cups packed baby spinach
Salt and pepper to taste

 

Procedures:

1. Meatballs: In a large bowl combine all of the ingredients and mix with your hands until everything is completely incorporated.

2. Place 2 tablespoons of the mixture in your hands and make a small ball from it. Repeat until all of it has been made into meatballs.

3. Set the instant pot function to saute and add in olive oil.

4. Brown the meatballs on all sides in batches in the olive oil and set aside.

5. Next, add in the onion, garlic, carrots, celery, chicken stock, arancini de pepe and meatballs to the instant pot.

6. Secure the lid, close the vent and set the instant pot to 5 minutes. Don’t worry it will cook longer than that as it takes a few minutes to build pressure.

7. Release the vent once finished.

8. Remove the lid and stir in the spinach, salt and pepper and serve.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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