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Souper Bowl Super Bowl Party JENRON DESIGNS
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Italian Wedding Soup

Course Dinner, Lunch, Soup
Cuisine Italian, Southern
Keyword Chicken, Chicken Soup, Soup, Spinach
Prep Time 15 minutes
Cook Time 15 minutes
Calories 125kcal
Author Jennifer Gainer

Equipment

  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Stock Pot
  • Ladle
  • Bamboo Spurtles 

Ingredients

  • 1 lb Meatballs Frozen or fresh
  • 32 oz Chicken Stock 3 cups for recipe reserve (one for post cooking additions )
  • 1 bag Cajun Mirepoix frozen
  • 1 cup Carrots chopped
  • 2 tbsp Knorr Chicken Bouillon
  • 2 tbsp Tuscan Olive Oil
  • 1 cup Harvest Grain Orzo Mix
  • 5 oz Spinach fresh
  • 1/2 cup Parmesan Cheese shredded, garnish

Instructions

  • Place Instant Pot on Saute' for 15 minutes
  • Add oil and Saute' Mirepoix and carrots for the first 5 minutes.
  • Stir in meatballs, and Knorr Seasoning saute' for additional 10 minutes
  • Pour in 3 cups of chicken stock and Orzo. Place lid on top of Instant Pot and set for manual high pressure cook for 15 minutes.
  • At the end of cook time release steam manually and remove lid. Stir Spinach into soup. If you notice soup is too thick add remaining 1 cup of broth.
  • Cover pot and allow to stay warm for 5 minutes.
  • Ladle soup into bowls and top with Parmesan cheese. Serve with a crusty Italian Garlic bread.