Cozy Instant Pot Italian Wedding Soup Recipe

There’s just something about Italian Wedding Soup, isn’t there? With its tender meatballs, flavorful broth, and delicate greens, it’s like a warm hug in a bowl. This version, made effortlessly in the Instant Pot, is a nod to the traditional recipe but with a modern twist that gets it on the table even faster. Perfect for chilly evenings or when you need a comforting pick-me-up.

Looking for a soup that’s hearty, healthy, and irresistibly delicious? Your search is over—this Instant Pot Italian Wedding Soup delivers all that and more!

Why You’ll Love This Recipe

• Quick and Easy: Thanks to the Instant Pot, you’ll have this ready in far less time than the stovetop version.
• One-Pot Wonder: Less cleanup means more time to enjoy your meal.
• Perfectly Balanced: The combo of savory meatballs, fresh greens, and tiny pasta gives you flavor and texture in every bite.
• Freezer Friendly: Make a double batch and freeze some for a fuss-free dinner later!

Ingredients Breakdown

Essentials:

• Ground Meat: I love using a 50/50 mix of beef and pork for rich flavor, but chicken or turkey works too!
• Pasta: Acini di pepe is traditional, but you can substitute orzo or even small ditalini.
• Greens: Fresh spinach or escarole adds a lovely hint of freshness.
• Chicken Broth: Go for homemade or a low-sodium store-bought option for the best flavor.
• Seasonings: Garlic, parsley, and Parmesan cheese bring everything together beautifully.

Pro Tips:

• Fresh All the Way: Fresh parsley and Parmesan make your meatballs sing—don’t skip these!
• No Acini di Pepe? Use couscous as a handy substitute for a similar texture.

Step-by-Step Instructions

1. Make the Meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, parsley, minced garlic, egg, salt, and pepper. Mix gently to combine—overmixing can lead to tough meatballs! Form into small, bite-sized balls and set aside.

2. Sauté Aromatics: On the Instant Pot’s sauté setting, heat a drizzle of olive oil and sauté a diced onion and a couple of minced garlic cloves until fragrant.

3. Build the Soup Base: Deglaze the pot with 6 cups of chicken broth. Add the meatballs gently into the broth, ensuring they’re mostly submerged.

4. Cook It Up: Cancel the sauté function and secure the Instant Pot lid. Set to Pressure Cook on high for 7 minutes.

5. Release the Pressure: Allow the pressure to naturally release for 5 minutes, then quick-release any remaining steam.

6. Add Pasta and Greens: Turn the Instant Pot to sauté again and toss in about 1 cup of acini di pepe pasta. Let it cook in the hot broth for 6–8 minutes until tender. Add a few handfuls of fresh spinach or escarole just before serving—they wilt beautifully in seconds!

7. Serve: Ladle into bowls, sprinkle with extra Parmesan, and maybe add a squeeze of lemon for a bright pop of flavor.

Chef’s Tips and Tricks

• Gentle Hands: Use a light touch when forming your meatballs to keep them tender.
• No Overcooking: The Instant Pot means you’ll never have dry or flavorless meatballs!
• The Secret Ingredient: A Parmesan rind added to the broth during cooking adds an extra layer of umami—just discard it before serving.

Recipe Variations and Serving Suggestions

Variations:

• Make it Vegetarian: Swap the meatballs for plant-based alternatives or skip them entirely and add extra veggies!
• Spice It Up: Add a pinch of red pepper flakes for subtle heat.
• Switch Your Greens: Kale or Swiss chard work just as well as spinach or escarole.

Serving Suggestions:

• Serve with a crusty baguette or garlic bread for dipping.
• A crisp Caesar salad on the side makes this a full meal.
• Pair with a glass of Pinot Grigio or sparkling water with a lemon wedge.

FAQs

Can I freeze this soup? Absolutely! Freeze in airtight containers and thaw overnight in the fridge before reheating gently on the stovetop.

What if I don’t have an Instant Pot? No worries! You can make this on the stovetop—just simmer the meatballs and broth for about 20–25 minutes before adding the pasta and greens.

How do I store leftovers? Store in the fridge for up to 3 days. The pasta may absorb some of the broth, so you might want to add a splash of water when reheating.

Printable Recipe Card

Alright, friend, it’s your turn! Give this Instant Pot Italian Wedding Soup a try and let me know how it turned out. Did you add your own spin? Share your delicious creations and tag me at #TheKitchensAid—I can’t wait to see what’s simmering in your kitchen!