Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Italian Wedding Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Instant Pot Italian Wedding Soup combines tender turkey meatballs with a flavorful chicken broth, fresh vegetables, and delicate acini di pepe pasta. It's a comforting, hearty soup perfect for a family meal, prepared quickly and easily using the Instant Pot for rich flavors and tender textures.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Meatballs

  • 1 pound ground turkey
  • 1 large egg
  • ½ cup seasoned breadcrumbs
  • ½ cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1/3 cup parsley, finely chopped
  • Salt and pepper, to taste
  • 3 tablespoons olive oil

Soup Base

  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, chopped
  • 8 cups chicken stock (preferably homemade)
  • ½ cup acini de pepe pasta
  • 4 cups spinach

Instructions

  1. Prepare the meatballs: In a large mixing bowl, combine ground turkey, egg, breadcrumbs, grated parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly to blend all ingredients.
  2. Form meatballs: Using a 1 teaspoon cookie scoop, shape the mixture into 1-inch balls, yielding about 30 meatballs.
  3. Set Instant Pot to sauté: Turn on the Instant Pot and select the 'SAUTE' function to begin browning the meatballs.
  4. Sauté meatballs in batches: Add some olive oil to the hot pot. Place half of the meatballs in a single layer and brown each batch for 2-3 minutes until the outsides are nicely browned. Remove browned meatballs and set aside; repeat with remaining meatballs.
  5. Cook vegetables: Add chopped onions and celery to the pot and cook for about 8-10 minutes until softened and translucent, stirring occasionally.
  6. Cancel sauté mode: Press the 'CANCEL' button to turn off the sauté function.
  7. Add ingredients for pressure cooking: Return browned meatballs to the pot along with chopped carrots. Pour in 8 cups of chicken broth and stir to combine everything evenly.
  8. Seal and pressure cook: Close the Instant Pot lid securely and ensure the venting knob is set to 'SEAL'. Cook on manual high pressure for 5 minutes.
  9. Release pressure: When cooking is complete, perform a quick pressure release by carefully moving the venting knob to 'VENT'.
  10. Open and stir soup: Remove the lid and give the soup a good stir to mix ingredients.
  11. Cook pasta: Select the 'SAUTE' button again and bring the soup to a boil. Add ½ cup acini de pepe pasta and cook for about 8 minutes until tender.
  12. Add spinach: When the pasta is nearly cooked, stir in 4 cups of spinach and cook for another 2-3 minutes until the spinach is wilted and tender.

Notes

  • Browning the meatballs adds flavor but can be skipped for a faster version; the texture and appearance will differ.
  • Using homemade chicken stock enhances the soup’s flavor, but store-bought broth can be used as a convenient substitute.
  • Season the soup at the end with additional salt and pepper if needed before serving.
  • Acini de pepe pasta is traditional for this soup; small pasta such as orzo can be used as alternatives.
  • Leftovers keep well refrigerated for 3 days and can be reheated on the stovetop or microwave.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://avascooking.com/instant-pot-italian-wedding-soup-recipe/