Instant Pot Italian Wedding Soup

Instant Pot Italian Wedding Soup

READY IN: 1hr 10mins


  • 14 cupbreadcrumbs
  • 14 cupparmesan cheese
  • 2tablespoonswhole milk
  • 2tablespoonsparsley, chopped
  • 1egg, beaten
  • 2teaspoonsitalian seasoning
  • 1teaspoon minced garlic
  • 34 teaspoonsalt (to taste)
  • 12 teaspoonblack pepper
  • 1pinchnutmeg
  • 12 lbground beef or 1/2lbground pork
  • 2tablespoonsolive oil
  • 1cuponion, chopped
  • 1cupcarrot, chopped
  • 1cupcelery, chopped
  • 1tablespoongarlic, minced
  • 1cupham (1/4 inch cubes)
  • 12 cupwhite wine
  • 1teaspooncrushed red pepper flakes
  • 2teaspoonsdried oregano
  • 1teaspoonfresh ground black pepper
  • 1teaspoonsalt
  • 1largebay leaves or 2 smallbay leaves
  • 7cupschicken broth
  • 25 mini italian meatballs (recipe included above)
  • 12 cupacini di pepe pasta
  • 2cupscannellini beans
  • 2cupsfresh spinach, chopped
  • 2eggs, beaten
  • 14 cupparmesan cheese, grated
  • 12 cup chopped parsley

    Serving Size: 1 (597) g

    Servings Per Recipe:6

    Calories: 465.4

    Calories from Fat 173 g 37 %

    Total Fat 19.3 g 29 %

    Saturated Fat 6.3 g 31 %

    Cholesterol 138.7 mg 46 %

    Sodium 2421.8 mg 100 %

    Total Carbohydrate35.5 g 11 %

    Dietary Fiber 7.3 g 29 %

    Sugars 6.3 g 25 %

    Protein 32.7 g 65 %


  • Mini Italian Meatballs: Combine all ingredients except the ground meat. Add the beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth. Form into 3/4 inch mini meatballs and place on a baking sheet until ready to use.
  • Soup: Select the saute function and preheat the instant pot. Once the instant pot has preheated, heat the olive oil.
  • Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
  • Deglaze with white wine and stir to remove any brown bits. Press Cancel.
  • Stir in red pepper, oregano, black pepper, salt, and bay leaves.
  • Stir in broth.
  • Gently stir in meatballs and pasta.
  • Close the lid and pressure cook on high pressure for 6 minutes.
  • Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out the steam.
  • Open the instant pot and stir in beans and spinach.
  • In saute mode, cook soup for another 2 minutes, or until heated through and spinach has wilted.
  • Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or se a trivet.
  • Temper the eggs. Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
  • Add the egg/broth mixture to the soup in a slow steady drizzle, constantly stirring in a circular fashion.
  • Serve in soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
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