After the holidays, this Instant Pot Italian Wedding Soup was a welcome change to our meal. Classic beef meatballs simmered in a clear broth with orzo pasta, spinach and seasonings. Grated Parmesan cheese is sprinkled on the piping-hot soup just before serving. This recipe was inspired by the Cooking from Frozen in Your Instant Pot Cookbook (Page Street Publishing Co.) by Kristy Bernardo of The Wicked Noodle. I offer 2 ways to cook this recipe: In the Instant Pot or the traditional stove-top way. This recipe serves 6 to 8.
Course: Appetizer, Side Dish, Soup
Cuisine: American, Asian, Italian
Keyword: Instant Pot Italian Wedding Soup
Servings: 6people
Calories: 272kcal
Author: Asian in America
Ingredients
1poundground beef
2wholewhite or yellow onionschopped; divided, use 1 for meatballs, rest for saute
1wholeeggfor meatballs
1Tablespoonsoy saucefor meatballs
1/4cupbread crumbsfor meatballs
2teaspoonssaltdivided, 1 teaspoon for meatballs, rest for soup broth
2teaspoonsground black pepperdivided, 1 teaspoon for meatballs, rest for soup broth
1Tablespoonall-purpose flourfor meatballs
2Tablespoonsextra-virgin olive oilfor soup
4clovesgarlicpeeled, minced
1stalkcelerydiced
2medium-sizedcarrotpeeled, diced
4 to 6cupsorganic chicken brothlow sodium
1cup113 g. orzo pasta
1cupfresh spinach leaves
1/2cupfreshly grated Parmesan cheesefor sprinkling on soup
Instructions
To make the meatballs:
In a large bowl, combine the ground beef, onions, egg, soy sauce, bread crumbs, flour, salt and black pepper. Mix well.Shape half-inch sized meatballs (about a teaspoon each). Set them on a tray. Refrigerate for at least 10 minutes to firm up.
To cook the soup in the Instant Pot:
Press the Saute button on the keypad. After 1 to 2 minutes when the inside pot becomes hot, add the olive oil.Saute the garlic, onion, celery and carrots. Cook for 3 to 5 minutes till vegetables are soft. Click Cancel to turn off Saute.
Pour the broth into the inside pot. Add the meatballs.Close and lock the lid. Check that the release valve is set to Sealing.Press Manual. Set the High Pressure cooking time to 25 minutes.
When buzzer rings, do a Quick Pressure Release.Open the lid carefully and put this aside. Click Cancel.
Press the Saute button. Add the orzo pasta. Stir together gently with the meatballs and ingredients.Simmer the pasta for 7 to 8 minutes till cooked al dente.
Add the fresh spinach. Stir into the rest of the ingredients. Season with salt and pepper.After 1 minute, when spinach softens, click Cancel to turn off.Ladle the soup into individual bowls or place everything in a large soup tureen.Sprinkle Parmesan cheese all over the soup. Serve piping hot.
To cook the traditional soup on the stove-top
Using the same amount of ingredients above, follow the recipe procedure to make the meatballs. Use a large stock pot or Dutch oven to cook the soup. Over medium-high heat, saute the garlic, onions, celery and carrots. Stir and cook for 5 minutes.Pour the broth and meatballs. Cover and cook for 35 to 40 minutes.Add orzo pasta and cook for 8 minutes more. Toss in the spinach and cook for 1 minute. Season with salt and pepper.Sprinkle with Parmesan cheese before serving.
Cook's comments:
In the cookbook, author Kristy Bernardo used 1 pound (454 g.) frozen Italian meatballs I preferred to use regular ground beef and made my own meatballs.
Notes on the Instant Pot
Quick Release: This is when you release the pressure instantly. Press Cancel on your Instant Pot and turn the Steam valve handle on the lid to a Venting position. Allow the steam to release in 3 to 5 minutes.After the Saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker pressure cooker brands, please consult the product manual.Use accessories recommended for the Instant Pot or multi-cookers made of silicone or metal. Do not use glassware. Consult the product manual for more safety information.