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Instant Pot Italian Wedding Soup Recipe Instant Pot Italian Wedding Soup Recipe

Recipe

Instant Pot Italian Wedding Soup Recipe

Written by: Lucas Johnson

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!

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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.

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.

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:

  1. In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, egg, salt, pepper, and garlic powder. Form into small meatballs.
  2. Turn on the Instant Pot to sauté mode and brown the meatballs on all sides.
  3. Add chicken broth, spinach, and orzo pasta to the Instant Pot.
  4. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
  5. Once done, quick release the pressure and stir in chopped parsley. Season with salt and pepper to taste.
  6. Serve hot and enjoy!

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.

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!

Common Questions About This Instant Pot Soup Recipe

FAQ:
Can I use ground turkey instead of ground chicken in this recipe?
Yes, you can substitute ground turkey for ground chicken in this recipe if you prefer.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach instead of fresh spinach. Just make sure to thaw and drain it before adding it to the soup.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can use plant-based meatballs or omit the meatballs altogether and add more vegetables or beans for protein.
Can I freeze this soup?
Yes, you can freeze this soup. Just let it cool completely before transferring it to a freezer-safe container.
How long will this soup last in the refrigerator?
This soup will last for 3-4 days in the refrigerator when stored in an airtight container.

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