Description
Nonna’s classic Italian wedding soup comes alive in this quick instant pot marvel, blending hearty meatballs and tender greens with rich, comforting broth. Delightful flavors and speedy preparation make it perfect for family dinners when you crave a taste of homemade tradition.
Ingredients
Scale
Main Protein:
- 48 mini frozen meatballs
- 6 cups chicken broth
Vegetables and Aromatics:
- 2 large carrots, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
Pasta, Oil, and Cheese:
- 8 ounces (226 grams) short pasta (ditalini, acini de pepe, or orzo)
- 1 tablespoon olive oil
- 1 ounce (28 grams) Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
Instructions
- Activate the Instant Pot’s sauté function and warm the olive oil, introducing minced garlic to release its aromatic essence.
- Incorporate diced carrots and celery, allowing them to soften and develop a tender crispness.
- Splash in the chicken broth, meticulously scraping the pot’s bottom to capture every flavorful morsel and prevent scorching.
- Seal the Instant Pot lid, positioning the valve to “sealing” mode, and pressurize for a precise 10-minute cooking cycle.
- Execute a quick-release once the cooking completes, carefully managing the steam’s release.
- Deactivate the pressure cooking mode and revert to sauté, bringing the liquid to a gentle, rolling boil.
- Gently cascade the pasta into the bubbling broth, stirring periodically to prevent clumping and ensure even cooking.
- During the pasta’s final cooking moments, nestle the meatballs into the liquid, allowing them to warm thoroughly and absorb the surrounding flavors.
- Extinguish the Instant Pot’s heat, then delicately fold in fresh spinach leaves and grated Parmesan cheese.
- Permit the soup to rest for a brief interval, letting the ingredients meld and temperatures equalize.
- Taste and adjust seasoning with salt and freshly ground black pepper as desired.
- Ladle the steaming soup into waiting bowls and serve immediately for optimal enjoyment.
Notes
- Make tiny meatballs for even cooking and better texture distribution throughout the soup.
- Select lean ground meat like chicken or turkey to reduce overall fat content while maintaining protein.
- Fresh spinach wilts better and provides brighter color compared to frozen alternatives, enhancing visual appeal and flavor profile.
- Consider using gluten-free pasta or zucchini noodles for low-carb and celiac-friendly modifications without sacrificing soup’s hearty essence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg