italian wedding soup

Instant Pot Italian Wedding Soup

  • Author: Fluffy


A hot bowl of this hearty Italian American soup is one of my favorite meals for a brisk fall or winter night. The garlicky, herbed meatballs, beans, and kale make for a sensational combination of flavors and mouth feel. Throw in a loaf of artisanal bread alongside, and you have yourself a one pot meal for the whole family.



  • 1 pound lean ground beef (90 percent lean)
  • 1 large egg
  • 1/2 cup dried bread crumbs
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 white or yellow onion, diced
  • 3 ounces pancetta, diced
  • 6 ounces baby kale, or 1 bunch kale, stemmed and chopped
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 4 cups low sodium chicken broth
  • Grated Parmesan cheese, for serving


  1. In a bowl, combine the beef, egg, bread crumbs, garlic, Italian seasoning, and salt and mix with your hands until all of the ingredients are evenly distributed. Shape the mixture into meatballs 1 inch in diameter and set aside.
  2. Select the saute setting on the instant pot and heat the oil. Add the onion and pancetta and saute for about 5 minutes, until the onion has softened and is translucent. Add the kale and stir for about 2 minutes, until partially wilted. Add the meatballs, beans, and broth to the pot and stir gently to mix the meatballs and beans evenly into the broth.
  3. Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the soup/broth setting and set the cooking time for 20 minutes at high pressure.
  4. Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam.
  5. Open the pot and ladle the soup into bowls. Serve hot, sprinkled with parmesan.


  • Serving Size: 4-6