Instant Pot Italian Wedding Soup
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Say goodbye to the days of standing over a hot stove! This homemade Italian Wedding Soup comes together in an instant with all of the traditional and beloved flavors.
Instant Pot Italian Wedding Soup
Servings: 10
Ingredients
For the Meatballs
- 1 lb. of ground beef
- 1 lb. of ground pork
- 4 eggs
- ½ cup parmesan cheese
- 1 ½ cups breadcrumbs
- ½ onion, peeled and small diced
- 2 garlic cloves, finely minced
- Salt and pepper, to taste
For the Soup
- 2 Tbsp. olive oil
- 1 yellow onion, peeled and small diced
- 4 stalks of celery, medium diced
- 3 carrots, peeled and medium diced
- 2 cloves of garlic, finely minced
- ¾ cup acini di pepe pasta
- 10 cups chicken stock
- 4 cups packed baby spinach
- Salt and pepper, to taste
Instructions
- In a large bowl, combine all of the ingredients for the meatballs and mix with your hands until everything is completely incorporated.
- Place 2 Tbsp. of the mixture in your hands and form a small ball. Repeat until all of the meat mixture has been rolled into meatballs.
- Set the Instant Pot function to sauté and add in olive oil.
- Brown the meatballs on all sides in batches in the olive oil and set aside.
- Add in the onion, garlic, carrots, celery, chicken stock, acini de pepe and meatballs to the Instant Pot.
- 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.
- Release the vent once finished.
- Remove the lid and stir in the spinach, salt and pepper and serve.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
