Instant Pot Italian Wedding Soup

Instant Pot Italian Wedding Soup (Authentic Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



For the meatballs:

For the soup:


  1. To make the meatballs, torn the bread into small pieces.
  2. In a bowl place the onion, garlic, bread, egg, chopped parsley and Parmesan and mix to combine.
  3. Add the ground beef, season to taste with salt and black pepper and mix to combine.
  4. Form the meatballs into 1 tablespoon sized balls.
  5. Place the meatballs on a cutting board and set aside.
  6. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  7. Add the olive oil.
  8. Brown the meatballs in batches until light brown.
  9. Remove the meatballs from the pot and set aside.
  10. Add the onion, carrots and celery and cook for 2-3 minutes.
  11. Press the CANCEL button.
  12. Add the meatballs and broth.
  13. Stir to combine.
  14. Close and seal the Instant pot.
  15. Turn the venting knob to SEALING.
  16. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  17. Adjust the timer to 5 minutes.
  18. When finished cooking, quick-release pressure according to manufacturer’s directions.
  19. Open the lid.
  20. Press the SAUTE button on the Instant pot and bring the soup to a boil.
  21. Add the orzo and cook for 5 minutes or until cooked.
  22. Stir in the chopped spinach or endive and cook it until just wilted.
  23. Press the CANCEL button.
  24. Season to taste with salt and black pepper.
  25. Serve warm topped with grated Parmesan.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon