Instant Pot® Italian Wedding Soup Recipe

"Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!"

Ingredients

Adjust

Metric

1 tablespoon olive oil

1 1/2 cups chopped carrots

1 cup sliced celery

1/2 cup diced red onion

1 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

6 cups no-salt-added chicken broth

20 Italian meatballs, preferably home made

1/2 cup pastina pasta

6 ounces baby spinach

4 teaspoons grated Parmesan cheese

salt to taste

Prep 10 m

Cook 35 m

Ready In 1 h

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper.Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
Ladle into bowls and top with Parmesan cheese.

Per Serving: 309 calories;14.2 g fat;24.5 g carbohydrates;21.1 g protein;67 mg cholesterol;410 mg sodium.Full nutrition
Source: Read Full Article