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Let's talk Italian Wedding Soup! I've perfected this Instant Pot version that'll knock your socks off. Tender meatballs swimming in savory broth, with orzo and spinach adding heartiness – it's comfort food at its finest. My secret? Browning meatballs first for extra flavor. This recipe's a game-changer, transforming a traditionally time-consuming dish into quick, weeknight-friendly fare. Trust me, once you try this method, you'll never go back to stovetop simmering again. Ready to dive in?
Ingredients for Instant Pot Italian Wedding Soup
- Ground chicken: Lean protein base for meatballs, adding flavor and texture to the soup without overpowering other ingredients.
- Breadcrumbs: Bind the meatballs together, providing structure and absorbing moisture to keep them tender and juicy.
- Parmesan cheese: Adds a rich umami flavor to the meatballs, enhancing their taste and complementing the other ingredients in the soup.
- Egg: Acts as a binder for the meatballs, helping them hold their shape and providing moisture for a tender texture.
- Chicken broth: Forms the flavorful base of the soup, infusing it with savory notes and enhancing the overall taste of the dish.
- Spinach: Adds a pop of color and a boost of nutrients to the soup, wilting down to a tender texture when cooked.
- Orzo pasta: Small pasta shape that adds heartiness to the soup, providing a satisfying bite and soaking up the flavorful broth.
- Fresh parsley: Brightens up the soup with a fresh, herbaceous flavor, adding a touch of freshness and visual appeal to the dish.
Read more: How to Make Italian Wedding Soup
Essential Tools for Making This Delicious Soup
- Instant Pot: Cooks soup quickly and efficiently, saving time and infusing flavors for a delicious result.
- Bowl: Essential for mixing and shaping meatballs, ensuring they hold together well during cooking.
Instant Pot Italian Wedding Soup Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 6 cups chicken broth
- 2 cups chopped spinach
- 1/2 cup orzo pasta
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Read more: Instant Pot Italian Farfalle Soup Recipe
Instructions:
- In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, egg, salt, pepper, and garlic powder. Form into small meatballs.
- Turn on the Instant Pot to sauté mode and brown the meatballs on all sides.
- Add chicken broth, spinach, and orzo pasta to the Instant Pot.
- Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
- Once done, quick release the pressure and stir in chopped parsley. Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition value:
Keywords:
Tips for Making Instant Pot Italian Wedding Soup Ahead of Time
Make Ahead Instructions
- Prepare the meatballs and store them in the fridge for up to 24 hours before cooking.
- You can also make the soup base ahead of time and keep it in the fridge for 2-3 days.
Freezing Instructions
- Freeze the cooked soup in airtight containers for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
One unique tip for this instant pot italian wedding soup recipe is to add a splash of lemon juice at the end to brighten up the flavors and give it a refreshing twist. It adds a subtle zing that elevates the dish to a whole new level!
Read more: Instant Pot Italian Meatloaf Recipe
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