Instant Pot Italian Wedding Soup (Authentic Recipe)

I’ll never forget the first time that I tried Italian wedding soup. If you’re not familiar with it, it’s an Italian staple that consists mainly of green vegetables and meat (usually meatballs). I’ve been hooked on it ever since, and I definitely think this instant pot Italian wedding soup recipe is the very best way to make it. I say best because I’m always looking for recipes that are easy to make while still being incredibly tasty. As an added bonus, this soup has a good amount of protein in it thanks to the homemade meatballs, so it could be both appetizer and main dish. The soup base is made from scratch, and I have to say it makes all the difference. You’ll see it in the clarity of the broth, how well it keeps in the fridge or the freezer, and how tasty the ingredients are once they’ve marinated together.

(You may also like: Wholesome and Satisfying Instant Pot Minestrone Soup)

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Instant Pot Italian Wedding Soup (Authentic Recipe)

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• Author: Anna - MissWish.com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 1x

Scale 1x2x3x

Ingredients

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

Instructions

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.

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