Name: Instant Pot Italian Wedding Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1/2 lb ground beef; 1/2 lb ground pork; 1/3 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1 egg; Salt and pepper to taste; 1 small onion, diced; 2 garlic cloves, minced; 6 cups chicken broth; 1 cup acini di pepe pasta; 3 cups fresh spinach or escarole; Olive oil for sauteing

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There is a reason Italian wedding soup has a permanent spot in so many comfort-food rotations, and one steaming bowl is all it takes to remember why. Little meatballs bob in a golden, savory broth alongside tender pasta and just-wilted greens, and every spoonful tastes like the kind of meal someone made for you on a cold day. It is humble and homey, yet somehow feels a little special, too.

The best part is how quickly it comes together in the Instant Pot. What was once an afternoon of simmering on the stovetop is now a weeknight-friendly dinner you can have ready in roughly thirty-five minutes, start to finish. If you love hearty, nourishing soups that do not ask much of you in return, this one is about to become a regular on your table.

Why You’ll Love This Recipe

This soup gives you all the soul-warming flavor of a slow-simmered classic without the long wait. The Instant Pot does the heavy lifting, gently pressure-cooking the meatballs so they stay tender and juicy while the broth turns rich and deeply savory. It is very nearly a hands-off dinner, which makes it ideal for busy evenings when you still want something homemade.

It is also wonderfully flexible and forgiving. You can lean on a mix of beef and pork for classic richness or swap in chicken or turkey for something lighter, and the greens can shift with whatever is in your crisper drawer. Because everything cooks in one pot, cleanup is minimal, and the recipe doubles beautifully for leftovers or the freezer.

Finally, it is a genuine crowd-pleaser. Kids love the tiny meatballs and pearl-sized pasta, adults appreciate the fresh greens and Parmesan finish, and everyone goes back for seconds. Serve it as a cozy main with crusty bread, and you have a complete, satisfying meal that feels far more impressive than the effort suggests.

Ingredients

The meatballs are the heart of this soup, and they come together with a familiar cast of ingredients. You will need half a pound of ground beef and half a pound of ground pork, bound with one-third cup of breadcrumbs, a quarter cup of grated Parmesan cheese, two tablespoons of chopped fresh parsley, one egg, and a good pinch of salt and pepper. That fifty-fifty blend of beef and pork gives the meatballs their signature richness, while the Parmesan and parsley keep them bright and flavorful.

For the soup itself, gather one small onion, diced, and two cloves of garlic, minced, to build the aromatic base, along with a drizzle of olive oil for sauteing. Six cups of chicken broth form the backbone of the broth, so reach for a good low-sodium option or homemade stock if you have it. One cup of acini di pepe pasta cooks right in the pot, and about three cups of fresh spinach or escarole go in at the end for a pop of color and freshness.

Do not stress if you are missing an item or two. Orzo, ditalini, or even couscous can stand in for the acini di pepe, and kale or Swiss chard work just as well as spinach. Fresh parsley and real Parmesan are the two ingredients I would not skip, since they do the most to make this soup taste like the traditional version.

Instant Pot Italian Wedding Soup ingredients

Step-by-Step Instructions

Start with the meatballs. In a bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, and pepper. Mix gently with your hands just until everything is combined, taking care not to overwork it, since overmixing is the quickest route to tough meatballs. Roll the mixture into small, bite-sized balls and set them aside on a plate while you build the base.

Turn the Instant Pot to its saute setting and add a drizzle of olive oil. Once it shimmers, toss in the diced onion and a couple of minced garlic cloves, stirring until they soften and turn fragrant. This quick step builds a savory foundation that carries through the entire pot, so give it a minute or two to develop before moving on.

Pour in the six cups of chicken broth, using it to deglaze the bottom of the pot and scrape up any browned bits. Gently lower the meatballs into the broth, nestling them so they are mostly submerged. Cancel the saute function, secure the lid, and set the Instant Pot to pressure cook on high for seven minutes. When the time is up, let the pressure release naturally for five minutes, then carefully quick-release any remaining steam.

Switch the pot back to saute and stir in the cup of acini di pepe. Let the pasta cook directly in the hot broth for six to eight minutes, stirring occasionally, until it is tender. Just before serving, add a few handfuls of fresh spinach or escarole and stir; the greens wilt in seconds. Ladle the soup into bowls, shower each one with extra Parmesan, and add a squeeze of lemon if you want a bright finishing note.

Tips for the Best Italian Wedding Soup

A light hand is the secret to tender meatballs, so resist the urge to pack them tightly or mix the meat too long. For an extra layer of umami, drop a Parmesan rind into the broth while it pressure-cooks and simply fish it out before serving; it melts a savory depth into the liquid that tastes like it simmered all afternoon. If you like a little heat, a pinch of red pepper flakes stirred into the broth is a welcome addition.

Because the pasta drinks up broth as it sits, cook it just until tender and consider adding it in stages if you plan to save leftovers. When you reheat, a splash of extra broth or water loosens everything right back up. This soup pairs beautifully with a crusty baguette or garlic bread, and if you are building a bigger spread, a side of creamy garlic mashed potatoes rounds things out nicely.

If you find yourself loving quick, cozy pots of soup, you are in good company here. Once you have this one down, try a batch of cozy Instant Pot chicken noodle soup for another comforting weeknight favorite that uses many of the same easy techniques.

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Frequently Asked Questions

Can I freeze Italian wedding soup?
Yes, and it freezes wonderfully. For the best texture, freeze the soup before adding the pasta, since the pasta can turn mushy after thawing. Store it in airtight containers, thaw overnight in the fridge, and reheat gently on the stovetop, cooking fresh pasta to stir in if needed.

What if I do not have an Instant Pot?
You can make this entirely on the stovetop. Saute the aromatics in a large pot, add the broth and meatballs, and simmer for about twenty to twenty-five minutes until the meatballs are cooked through, then add the pasta and greens as directed. Or just cook our classic stovetop Italian wedding soup instead, which is written for exactly this method.

How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. The pasta will absorb some of the broth as it sits, so add a splash of water or extra broth when reheating to bring it back to a soupy consistency.

Can I make this soup vegetarian?
Absolutely. Swap the meatballs for plant-based versions or skip them entirely and load the pot with extra vegetables like carrots, celery, and beans. Use vegetable broth in place of chicken broth to keep it fully meat-free.

What pasta works best?
Acini di pepe is traditional and gives the soup its classic pearl-like bite, but orzo, ditalini, or small stelline all work well. In a pinch, couscous makes a surprisingly good substitute with a similar delicate texture.

I hope this cozy bowl earns a spot in your regular rotation. If you are looking for more healthy eating ideas to pair alongside it, there is plenty of inspiration to explore. And when you make this soup, I would love to see it, so snap a photo and tag @thekitchensaid on Instagram to share what is simmering in your kitchen.

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