Instant Pot Italian Wedding Soup is the soup pressure cooker recipe that you have been looking for! So easy and so delicious, your family will love this take on the classic Italian Wedding Soup recipe, made even better and faster in the Instant Pot!
This post is brought to you by Farmers To Families and the Motherhood. As always, I only share brands and products that I love with my readers.
Instant Pot Italian Wedding Soup makes me so happy. Is that weird to say a soup makes me happy? Well, after you try it, I think you’ll agree! This Instant Pot soup recipe could not be more delicious, and with the ease of the Instant Pot, could not be easier or faster.
Italian Wedding Soup has always been a favorite of mine. We have a local restaurant that serves the most delicious wedding soup with flavorful meatballs, veggies, and lots of egg in the broth. It is always my favorite soup to order there! We don’t have soup all that often at home because I never start early enough in the day to let it simmer and develop flavor, but with the Instant Pot, you can speed up that simmer stage and get a flavorful soup, in a quarter of the time!
I love the mixture of meatballs and chicken in this soup. To save even more time, I like to use a rotisserie chicken. The meatballs steam so nicely in the broth and you get moist, flavorful mini meatballs. Make sure to use a lean ground beef so the fat doesn’t cook out into your soup.
In an effort to simplify my life the last few months, I have turned to purchasing a lot of my grocery items online. I am in love with getting bulk items from Boxed and tried many of the home meal delivery kits. While we loved the convenience of those, they were getting pricey as my toddler starting requiring bigger portions. I wasn’t ready to give up on food delivery though and when I found Farmers To Families I knew I had found my solution.
Here’s what I love about this company. It was started by two retired military families who were looking to provide healthy and high quality meat for their families. All of the meat is fresh, never processed in a large industrial plant, doesn’t contain unnecessary hormones or antibiotics, and here is the kicker, it all comes from the same animal! No matter how many pounds you order, it is all single sourced from one animal!
You can choose from beef, pork, and a variety of sausages in all different pound amounts. We have tried the ground beef, the sausage, and now the chuck roast, and couldn’t be happier with the quality! The meat comes directly from family farms, so you are never second guessing the source or quality of your meat. I’ll be honest with you guys, as I get older, I worry so much about what is in the food I am feeding my family. It is becoming harder to trust what I find in grocery stores. By buying a share of single sourced beef or pork from Farmers to Families, I have one less worry on my plate.
I used the ground round that I received in my delivery to make the meatballs in this Instant Pot Italian Wedding Soup. I am super picky about my ground beef and this one definitely fits my quality check! It is flavorful and not super greasy and isn’t that weird unnatural reddish pink color that you find in grocery store meat.
How to make Italian Wedding Soup in the Instant Pot
Instant Pot Italian Wedding Soup
Ingredients
For the Meatballs:
- 1 lb ground round or extra lean ground beef
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 cup parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
For the Soup:
- 64 oz chicken broth
- 6 oz orzo noodles
- 1/2 cup parmesan cheese
- 8 oz frozen spinach
- 1 cup diced chicken breast cooked
- 2 eggs beaten
- salt and pepper to taste
Instructions
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Add all meatball ingredients to a mixing bowl. Mix well with hands until all ingredients are incorporated. Roll 1/2 tsp. amounts of meat mixture into meatballs. Set on a baking sheet. Once rolled, stick in the freezer while you prepare the other ingredients. Freeze for 10 minutes.
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Add chicken broth, spinach, and orzo noodles to the Instant Pot. Stir well. Add meatballs and stir. Put on lid and turn to sealed. Turn cook time to 4 minutes on manual pressure.
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Let cook for four minutes and then quick release pressure. Release pressure slowly, in short bursts, to avoid broth coming through the release valve. Remove lid and add cooked chicken and parmesan cheese. Stir well.
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Slowly drizzle in egg and stir as it hits the broth. It should cook instantly. Taste and add more salt and pepper as needed. Serve immediately.
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4 minutes?! That’s amazing! It looks delicious like all of your recipes!
Yes! 4 minute cook time! And everyone had seconds 🙂 Thanks Meg!
This looks sooooo delicious!!! I’ll have to get my pressure cooker out and give it a try. Thanks for sharing!
Thanks Lydi!! The pressure cooker is my dinner time savior!
I keep telling myhusband that there should be an onine food delivery service because I hate food shopping! I had no idea this existed, I will definitely be checking it out!! Pinning!
Yes Roxanne! I barely have to buy anything at the grocery store anymore! I cannot recommend the Farmers To Families program enough! Their meat is amazing!
Can you make this on the stove or crockpot I don’t have a pressure cooker
You definitely can! For stove top, I would add your broth and meatballs. Bring to a simmer and cover. Let cook 15-20 minutes or until meatballs are no longer pink inside. You could boil the orzo in a separate pot and then add to the soup once the meatballs are done and also add the spinach then as well and then just finish the recipe as directed. I probably wouldn’t cook the soup in the crock pot. I would worry that the noodles would get too mushy.
I just made this in the Instant Pot — in fact, I ate two bowls of it! So flavorful and very easy to put together. My husband can’t wait to try it when he gets home. Unfortunately, I can’t guarantee there will be any left. LOL Thanks for this great recipe — I’ll definitely be making this again!
I am so glad you liked it and thank you so much for letting me know!! Getting feedback on my recipes is my favorite part of blogging! I hope your husband gets at least a bite or two 🙂
This wedding soup was delicious! The only change I made was to add about 14 oz. orzo pasta instead of 6 ounces since I like the extra pasta in my soup. I didn’t have any chicken to add but that didn’t matter. This soup is a keeper!
I’m so glad you liked it Rick! That sounds yummy with lots of pasta in it!
Hi, can you use fresh endive or escarole instead of frozen spinach?
You sure can! Kale works well too!