PASTINA NUTRITION RECIPES

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INSTANT POT® ITALIAN WEDDING SOUP RECIPE | ALLRECIPES



Instant Pot® Italian Wedding Soup Recipe | Allrecipes image

Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!

Provided by Bren

Categories     Noodle Soup

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 13

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
salt to taste

Steps:

  • 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.
  • 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.
  • 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.
  • Ladle into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 308.9 calories, CarbohydrateContent 24.5 g, CholesterolContent 66.8 mg, FatContent 14.2 g, FiberContent 3.8 g, ProteinContent 21.1 g, SaturatedFatContent 4.7 g, SodiumContent 409.7 mg, SugarContent 5 g

CROCK POT ITALIAN WEDDING SOUP RECIPE - FOOD.COM



Crock Pot Italian Wedding Soup Recipe - Food.com image

This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time.

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 20

1 lb lean ground beef
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated
6 cups chicken stock
1 cup boneless cooked chicken breast (baked or boiled and chopped into shreds)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cups escarole or 2 cups spinach, torn into small pieces
2 bay leaves
1 1/2 teaspoons garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup pastina pasta or 1/4 cup acini di pepe pasta
parmesan cheese, for serving

Steps:

  • Meatballs: Preheat oven to 350 degrees.
  • Mix all ingredients together.
  • Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
  • Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
  • Remove from oven and drain on paper towel, if necessary.
  • Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
  • Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
  • Remove bay leaves.
  • Top each serving with grated parmesan or romano cheese.
  • Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

Nutrition Facts : Calories 345.8, FatContent 14.7, SaturatedFatContent 5.4, CholesterolContent 110.6, SodiumContent 732.4, CarbohydrateContent 18.9, FiberContent 1.8, SugarContent 5.5, ProteinContent 32.6

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