Italian Wedding Soup

Ingredients

• 1 tablespoon olive oil

• 1 ½ cups chopped carrots

• 1 cup sliced celery

• ½ cup diced red onion

• 1 teaspoon dried parsley

• ¼ teaspoon dried basil

• ¼ teaspoon ground black pepper

• 6 cups no-salt-added chicken broth

• 20 Italian meatballs, preferably home made

• ½ cup pastina pasta

• 6 ounces baby spinach

• 4 teaspoons grated Parmesan cheese

• salt to taste

Directions

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.

• Ladle into bowls and top with Parmesan cheese.

THANKS

By

Bren 

T10T