Instant Pot Italian Wedding Soup
Servings: 6 servings
Calories: 354 kcal
Instant Pot Italian Wedding Soup is a hearty, flavor-packed Italian-American favorite. This crowd-pleasing soup has the perfect marriage of flavors that comes from beans, spinach, pasta, spices, Parmesan cheese, and meatballs. Pressure cooking lets you bring this soup to the table in a fraction of the time. [Stovetop Instructions also included.]
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Ingredients
Mini Italian Meatballs Ingredients
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese grated
- 2 tablespoon whole milk
- 2 tablespoon parsley chopped
- 1 egg beaten
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper powder
- ½ tsp crushed red pepper or to taste *
- pinch nutmeg
- ½ lb. ground beef (250 grams) or ground pork or a combination of both
Soup Ingredients
- 2 tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 1 cup ham ¼ inch cubes
- ½ cup white wine
- ½ teaspoon crushed red pepper or more to taste
- 2 teaspoon dried oregano
- 1 teaspoon black pepper powder freshly ground
- 1 teaspoon salt or to taste
- 1 large or 2 small bay leaves
- 7 cups low sodium chicken broth
- 25 mini mini Italian meatballs (recipe included above)
- ½ cup acini di pepe pasta
- 2 cups cannellini beans 15 oz. can or cooked
- 2 cups spinach fresh, chopped
- 2 eggs beaten
- ¼ cup Parmesan cheese grated
- ½ cup parsley chopped
Instructions
How to Make Mini Italian Meatballs
- Combine all ingredients for the meatballs, except the ground beef.
- Add in the ground 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 ¾-inch mini meatballs and place on a baking sheet until ready to use.
How to Make the Soup in the Instant Pot
- Select the Saute function and pre-heat the Instant Pot.
- Once the Instant Pot has pre-heated, 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 with the steam. [Read More: The Different Pressure Release Methods]
- Open the Instant Pot and stir in beans and spinach.
- Select 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 use 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 steady slow drizzle, constantly stirring in a circular fashion.
- Serve into soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
How to Make the Soup on the Stovetop
- Heat the olive oil in a dutch oven or stock pot over medium heat.
- Saute the onions, carrots, celery, garlic, and ham and saute until onions are soft.
- Stir in the red pepper, oregano, black pepper, salt, and bay leaves.
- Deglaze with the white wine, stirring until almost evaporated.
- Stir in broth and bring to a boil. Reduce heat to medium-low.
- Drop the meatballs into the broth and let them cook for about 3 minutes.
- Stir in the pasta and simmer till pasta and meatballs are cooked, about 10 minutes.
- Add the beans and spinach; heat through until spinach has wilted.
- Remove from heat.
- To temper the eggs: 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 steady slow drizzle, constantly stirring in a circular fashion.
- Serve into soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- * The original recipe calls for more crushed red pepper. I've decreased the quantity based on reader feedback. Add more if you like spice!
Nutrition
Serving: 1 serving | Calories: 354 kcal | Carbohydrates: 31 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 113 mg | Sodium: 815 mg | Potassium: 441 mg | Fiber: 3 g | Sugar: 4 g
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