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Italian Wedding Soup
Course
Dinner, Lunch, Soup
Cuisine
Italian, Southern
Keyword
Chicken, Chicken Soup, Soup, Spinach
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Calories
125
kcal
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.