INSTANT POT® ITALIAN WEDDING SOUP RECIPE | ALLRECIPES
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
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
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
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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