italian wedding soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 35 minutes
  • Servings: 4
  • Preparation Time: 10 minutes
  • 1 tablespoon olive oil
  • 1 ½ cups chopped carrots
  • 1 cup sliced celery
  • ½ cup diced red onion
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 6 cups no-salt-added chicken broth
  • 20 Italian meatballs, preferably home made
  • ½ cup pastina pasta
  • 6 ounces baby spinach
  • 4 teaspoons grated Parmesan cheese
DIRECTIONS
  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
  2. 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.
  3. 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.
  4. Ladle into bowls and top with Parmesan cheese.
RECIPE BACKSTORY
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