Instant Pot Italian Wedding Soup (Authentic Recipe)
- Author: Anna - MissWish.com
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 1x
Scale
For the meatballs:
- 1 small onion, grated
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 garlic cloves, minced
- 1 slice fresh white bread, crust removed
- ½ cup grated Parmesan
- 1 pound ground lean beef
- salt, black pepper to taste
For the soup:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth or stock
- ½ pound curly endive or escarole or spinach, coarsely chopped
- 2 oz orzo
- 2 tbsp freshly grated Parmesan or more to taste
- salt, black pepper to taste
- To make the meatballs, torn the bread into small pieces.
- In a bowl place the onion, garlic, bread, egg, chopped parsley and Parmesan and mix to combine.
- Add the ground beef, season to taste with salt and black pepper and mix to combine.
- Form the meatballs into 1 tablespoon sized balls.
- Place the meatballs on a cutting board and set aside.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Brown the meatballs in batches until light brown.
- Remove the meatballs from the pot and set aside.
- Add the onion, carrots and celery and cook for 2-3 minutes.
- Press the CANCEL button.
- Add the meatballs and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 5 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Press the SAUTE button on the Instant pot and bring the soup to a boil.
- Add the orzo and cook for 5 minutes or until cooked.
- Stir in the chopped spinach or endive and cook it until just wilted.
- Press the CANCEL button.
- Season to taste with salt and black pepper.
- Serve warm topped with grated Parmesan.
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