Recipe
Instant Pot Italian Wedding Soup Recipe
Published: April 1, 2024
Looking for a delicious and easy Italian wedding soup recipe? Try our Instant Pot recipe for a comforting and flavorful meal. Perfect for any occasion!
This Italian Wedding Soup is my go-to comfort food. I whip up tender chicken meatballs, add hearty spinach and orzo, then let my Instant Pot do the magic. Delicious!
(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Ever tried creating an Italian wedding soup in your own kitchen? It's a personal favorite of mine that warms the heart and comforts the soul. Filled with tender chicken meatballs, vibrant spinach, and filling orzo pasta, each spoonful is a bite of homely delight. Making it in the Instant Pot takes half the time, but the taste—oh, it's every bit as rich and satisfying. This recipe is my go-to for any day, special or not. You're going to need this, trust me! Let's 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.
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: 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.
Common Questions About This Instant Pot Soup Recipe
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
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
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!
Read more: Instant Pot Italian Farfalle Soup Recipe
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 18 g | Protein: 23 g | Total Fat: 12 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 110 mg | Sodium: 980 mg | Dietary Fiber: 2 g | Sugar: 1 g | Calcium: 120 mg | Potassium: 450 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 10 mg
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.
