Recipe By Bren
Rating
Published Jan 26th
Prep 10m Cook 35m Additional 15m Ready In 60m
Servings 4 servings Calories 308.9

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!

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Ladle into bowls and top with Parmesan cheese.

Nutrition Facts

  • Calories 308.9
  • Carbohydrate 24.5 g
  • Cholesterol 66.8 mg
  • Fat 14.2 g
  • Fiber 3.8 g
  • Protein 21.1 g
  • Saturated Fat 4.7 g
  • Sodium 409.7 mg
  • Sugar 5 g

Reviews

  1. This was the first time I ever made wedding soup. It turned out fantastic. I substituted ditalini pasta and I must confess to using frozen mini Italian meatballs. I also used a little less spinach than the recipe and a bit more pasta.
  2. As is, a little bland. I will use it again as a base, adding extra seasonings. I also recommend tearing or chopping the spinach into smaller pieces. For the meatballs, I purchased small (about 1 1/2") italian style and cut them up into quarters. I did not need 20. Maybe it would be better with - Read more ...
  3. Absolutely wonderful. Italian wedding is one of my favorite soups. I made my own healthy Italian meatballs by using 1 pound of ground turkey one teaspoon of Italian seasoning one tablespoon of fennel seeds. mix it together . Roll tiny little balls bake in the oven at 3:50 for 15 minutes. Add to soup at - Read more ...
  4. Definitely will make this again: I have a new quick soup recipe! Couldn't find the pastini in my grocery store so added Acini de Pepe instead. Also used Italian meatballs that were on sale at the same store (which came in a one pound package with 12 meatballs): divided each meatball in quarters SO used - Read more ...
  5. I used ground turkey for meatballs. This was delicious! Thanks
  6. This is fantastic! The whole family loved it and it was a lifesaver on a weeknight where I had nothing prepared. I have to admit that I used frozen Ikea chicken meatballs (I added them to the Instant Pot straight from the freezer) and didn't add herbs because I didn't have them and even so - Read more ...
  7. So yummy! Will definitely make this again!!
  8. This recipe is very good and so easy to make! I bet it's even faster if you have pre-made homemade meatballs. I used 1 LB ground turkey to make Italian meatballs (yielded about 30-35 meatballs). I thought I made them small enough for this soup, but next time, I would make them a little smaller - Read more ...
  9. Delicious! Cook time and measurements were perfect. Definitely will make again.
  10. This is really good, and quick to make, assuming your meatballs are made ahead of time. "20 meatballs" is kind of vague as it doesn't really indicate size - I ended up using 1 pound of ground turkey to make the meatballs. I do prefer smaller meatballs in my Italian Wedding Soup, so I ended - Read more ...
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