Instant Pot Italian Wedding Soup
My Instant pot italian wedding soup recipe is great for those nights where you really want to fill up on a hearty soup. Easy to make, and tastes great!
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.
When it gets to this time of year all I want to do is just have heaps and heaps of soup every day. I like to make a giant pot of soup and just eat it for lunch and dinner and have some the next day as well. Seriously, I really like soup!
Incredibly, this soup isn’t named after the marriage between a man and a woman, but rather the marriage between meat and vegetables. I have to admit I must concur! The delicious mix of meatballs, small pasta, and kale leaves is just incredible. This soup is filled with spice and herbs that truly redefine what tasty is.
Enjoy the calming effect this soup will have on your day!
Instructions:
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.
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.
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.
Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam.
Open the pot and ladle the soup into bowls. Serve hot, sprinkled with parmesan.
Ingredients:
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
Instant Pot Italian Wedding Soup
Description
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam.
- Open the pot and ladle the soup into bowls. Serve hot, sprinkled with parmesan.
Nutrition
- Serving Size: 4-6
