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Italian Wedding Soup

Prep Time 15 minutes
Cook Time 15 minutes
Calories 125 kcal

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

  1. Place Instant Pot on Saute' for 15 minutes

  2. Add oil and Saute' Mirepoix and carrots for the first 5 minutes.

  3. Stir in meatballs, and Knorr Seasoning saute' for additional 10 minutes

  4. 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.

  5. 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.

  6. Cover pot and allow to stay warm for 5 minutes.

  7. Ladle soup into bowls and top with Parmesan cheese. Serve with a crusty Italian Garlic bread.