Mouth-watering Italian Wedding Soup Recipe
Have you ever tasted a soup that warms your heart and fills your senses with its delicious fragrance and flavors? If you haven’t, then get ready to be swept off your feet because today’s recipe is a soul-warming classic, the Instant Pot Italian Wedding Soup.
This hearty soup is infused with diverse ingredients such as meatballs, fresh spinach, cannellini beans, acini di pepe pasta, garlic, onion, carrot, celery, and flavored with white wine, nutmeg, oregano, red pepper flakes, parmesan cheese and parsley. The dish comes packed with protein-rich beef and pork meatballs and loaded with vegetables that make this an ideal meal for any time of the day or night.
Not only is this soup incredibly flavorful and filling, but it’s also extremely easy to make in an instant pot or pressure cooker. So don’t worry if you’ve never cooked soup before; even beginners can ace this recipe! So let’s dive in together and make this mouth-watering Italian Wedding Soup recipe that’s guaranteed to be a hit at any dinner table.
Why You’ll Love This Recipe
If you’re a fan of hearty soups that are packed with flavor and have a rich, savory broth, then you’re going to fall in love with this Instant Pot Italian Wedding Soup Recipe. Not only is it easy to make, but it’s also one of the tastiest and most satisfying soups out there.
The secret to the heartiness of this soup lies in its meatball ingredients, which include ground beef, ground pork, nutmeg, garlic, egg, parsley, and parmesan cheese. The meatballs are combined with acini di pepe pasta, fresh spinach, and cannellini beans in a savory chicken broth that is seasoned with bay leaves, dried oregano, crushed red pepper flakes, white wine, and more.
The flavor of this soup is simply amazing. It’s savory and slightly spicy with just the right amount of salt and fresh ground black pepper. The combination of ham, fresh spinach leaves and cannellini beans adds depth to this soup making it an ideal comfort food during winter season.
But what really sets this recipe apart from other Italian Wedding Soup recipes out there is how quick and easy it is to make. With the help of an instant pot pressure cooker, you can have a delicious pot of soup ready in no time at all.
Overall, if you’re looking for a comforting meal that will satisfy your craving for something rich and flavorful without taking up your entire evening to cook – then look no further than this recipe for Instant Pot Italian Wedding Soup. Trust me when I tell you that you won’t be disappointed!
Ingredient List
Gather all of the ingredients before you start. Below is a checklist for your convenience. Most of these ingredients are pantry staples or easily available in any grocery store. Don’t worry if you can’t find some of the ingredients or if you want to substitute something for something else. I will give you possible substitutes and variations later on.
- Ground beef and ground pork: These two meats add flavor and texture to the meatballs. You can also use just ground beef or ground turkey.
- Egg: The egg acts as a binder to hold the meatball together.
- Breadcrumbs: Breadcrumbs also help bind the meatball, and it absorbs some of the liquid for added moisture. Use panko breadcrumbs or gluten-free breadcrumbs if needed.
- Parsley, parmesan cheese, garlic, nutmeg, salt, and pepper: These are classic Italian meatball flavors that are savory and delicious. Don’t skimp on the fresh parsley as it adds freshness to the meatball.
- Olive oil: Use extra-virgin olive oil for its fruity flavor and health benefits.
- Onion, carrot, celery, garlic: These aromatics add depth of flavor and nutrition to the soup base.
- Chicken broth: Use low-sodium chicken broth to control the sodium level or use homemade chicken broth if available.
- Bay leaves: Bay leaves provide a subtle earthy flavor to the soup base.
- Dried oregano and crushed red pepper flakes: Oregano gives an herby kick, while red pepper flakes add spiciness without overwhelming heat.
- Acini di pepe pasta: Acini di pepe means “peppercorns” in Italian because of their small size and shape. You can also use pastina, mini elbows or mini stars pasta.
- Ham: Diced ham adds saltiness and smokiness to the soup. You can also use prosciutto or pancetta for an upscale version.
- Fresh spinach: Spinach adds nutrient and bright color to the soup. You can also use kale or swiss chard.
- White wine: Use dry white wine for acidity and a touch of sweetness. You can also substitute with chicken broth if you don’t want alcohol in your soup.
- Cannellini beans: The creamy texture and nutty flavor of cannellini beans make the soup hearty and healthy. You can use any white beans or chickpeas instead.
The Recipe How-To
Once you have collected all the ingredients for the Instant Pot Italian Wedding Soup, it’s time to start cooking!
Making the Meatballs
First, in a mixing bowl, combine 1 egg, 1/4 cup grated parmesan cheese, 1/4 cup fresh parsley, 1/2 teaspoon ground black pepper, 1 teaspoon salt, and 1 pound of ground beef and pork. Add up to 1/4 teaspoon of nutmeg and/or red pepper flakes if desired. Mix this well to form small meatballs about the size of a teaspoon; it should make approximately 50-60 meatballs.
Sautéing Vegetables and Adding Broth
Press “SAUTE” on the Instant Pot and add 2 tablespoons of olive oil to the bottom. Once heated, add in onion, 3 diced carrots, and 2 diced celery stems. Cook for about 5 minutes or until onion is softened. Afterward, add in your meatballs and cook briefly. Then add in 8 cups of chicken broth or stock along with one can of drained and rinsed cannellini beans, two bay leaves, salt, pepper, oregano and white wine (if using). Stir gently.
Pressure Cooker Settings
Close your Instant Pot lid tightly then seal the vent valve. Select “HIGH PRESSURE” mode for 6 minutes cooking time by pressing the manual button or pressure cook button and set the timer for 6 minutes if needed. Once the timer goes off, perform a quick release by carefully turning the vent valve to its vent position.
Adding Greens
Once released of pressure and safe to open check your soup from any debris from using low-quality meatballs made from store-bought mixes use fresh organic ones. Add spinach try to use fresh spinach for an vibrant green color, stir it in and let sit for 1-2 minutes.
Enjoy delicious, restaurant quality Instant Pot Italian Wedding Soup perfect for a family dinner or entertaining friends!
Substitutions and Variations
One of the things I love about cooking is the room for creativity and personalization. This Instant Pot Italian Wedding Soup Recipe offers plenty of opportunities for substitutions and variations to make it your own. Here are some ideas to get you started:
– Vegetarian or Vegan: Simply omit the meatballs and replace the chicken broth with vegetable broth. To add more protein, you can include canned beans or tofu instead of meat.
– Gluten-Free: Replace the pasta with gluten-free pasta or rice noodles. You can also use quinoa or rice instead.
– Spicier: If you like a kick of heat, add more crushed red pepper flakes, or even diced jalapeno peppers in the soup.
– Healthier swaps: If you want to lower calories and fat content, try ground turkey or chicken instead of beef/pork. Also, feel free to experiment with different greens, such as kale, bok choy or Swiss chard.
– Slow Cooker Method: For those who don’t have an Instant Pot or pressure cooker, this soup can easily be made on a slow cooker. Follow the same cooking steps listed in the recipe but cook all ingredients on high for 4 hours.
– Different Meat Options: Try using ground Italian sausage instead of beef/pork. You can also use frozen meatballs to make it even easier and quicker!
Remember to taste along the way and adjust seasonings according to your preferences! Don’t hesitate to experiment and make this recipe your own.
Serving and Pairing
Now that your Instant Pot Italian Wedding soup is ready, it’s time to think about serving and pairing options. This soup is hearty and savory, making it a perfect winter warmer on its own, or pair it with a side of garlic bread or a side salad for a more complete meal.
When serving the soup, ladle it into individual serving bowls and sprinkle with fresh parsley and grated Parmesan cheese. The flavors of these garnishes add an excellent textural difference that balances the heartiness of the dish. Additionally, adding a drizzle of olive oil right before serving offers extra richness for those who want an extra punch.
Pairing sweeter white wines, such as Riesling or Viognier, finds their best match here. They complement the soup’s salty taste and harmonize its lightness.
When you’re selecting bread to serve with the Italian Wedding Soup recipe, a freshly baked loaf of crusty bread that’s been warmed up in the oven is perfect. You might even choose to spread some butter on it before popping it in the oven for a delicious flavor combination.
Finally, consider incorporating some leafy greens to get all your necessary nutrients. Fresh spinach works well with this recipe as it adds freshness and color to the dish without overwhelming its flavor profile.
Whether served alone or paired with some hearty sides, Instant Pot Italian Wedding Soup provides nourishing satisfaction while allowing you to be creative with how you would like to present it as a dish.
Make-Ahead, Storing and Reheating
As with most soups, Italian Wedding Soup can be made a day or two ahead of time and the flavors will only continue to deepen as time goes on. I recommend storing the soup in an airtight container in the refrigerator for up to five days.
If you are making this for meal prep or want to store leftovers, it’s best to keep the pasta separate from the soup so it doesn’t absorb all the liquid and become soggy. Simply cook the pasta according to package instructions and add it directly to individual servings when reheating.
To reheat the soup, simply transfer it from the refrigerator to a pot on the stove over low heat. You may need to add a bit of chicken broth or water to thin it out, as the pasta will continue to absorb liquid while in storage. Stir occasionally until heated through.
Alternatively, you can reheat individual servings in the microwave, stirring occasionally until heated through.
If you find that your soup is too thick after storing, add more chicken broth or water to adjust the consistency. Similarly, you can add more seasoning if needed before serving. Italian Wedding Soup is a forgiving recipe and can be adjusted easily based on your personal preferences.
Tips for Perfect Results
Preparing soup can be a daunting task, especially when it comes to the Italian Wedding Soup. But worry not for my tips will make sure that you have the perfect bowl of soup every time.
Firstly, always use fresh ingredients. The fresher the ingredients, the better and more flavorful your soup will be. Therefore, make sure to buy your spinach, carrots, celery, and parsley as fresh as possible.
Secondly, don’t be afraid to add extra flavor. This is where you can get creative with your spices like adding more salt or garlic. Don’t forget to also include a bay leaf or two when cooking, it gives the soup that extra depth of flavor.
Thirdly, use homemade chicken broth if possible. You can make a big batch and freeze it into smaller portions for future soups. The canned ones are good in a pinch but the homemade one makes all the difference.
Fourthly, let the soup simmer on low heat for an hour to let all the flavors meld together nicely. This also allows for the meatballs to cook thoroughly without falling apart.
Lastly, don’t overcook your pasta. Cook your pasta separate from the soup and add it once it’s almost al dente. This ensures that your pasta won’t turn mushy or break apart.
Follow these tips and you’re sure to impress everyone with your delicious Italian Wedding Soup!
Bottom Line
So, there you have it! An absolutely delicious and hearty Italian Wedding Soup that you can enjoy anytime in the comfort of your home. With my Instant Pot recipe, you can prepare this soup in a fraction of the time it would take on a stove top or slow cooker.
As you’ve seen, this recipe is very versatile with many substitution options such as choosing your favorite meatballs to add to the soup. You can also use either chicken broth or vegetable broth, depending on your preference.
If you are looking for a flavorful and satisfying soup recipe that will warm your soul, then look no further than my Instant Pot Italian Wedding Soup! And remember, don’t be afraid to get creative and make it your own.
So go ahead and try this recipe for yourself – I promise you won’t be disappointed!
Instant Pot Italian Wedding Soup Recipe
Ingredients
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese
- 2 tablespoons whole milk
- 2 tablespoons parsley, chopped
- 1 egg, beaten
- 2 teaspoons italian seasoning
- 1 teaspoon minced garlic
- 3/4 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 pinch nutmeg
- 1/2 lb ground beef or 1/2 lb ground pork
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 1 tablespoon garlic, minced
- 1 cup ham (1/4 inch cubes)
- 1/2 cup white wine
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 large bay leaves or 2 small bay leaves
- 7 cups chicken broth
- 25 mini italian meatballs (recipe included above)
- 1/2 cup acini di pepe pasta
- 2 cups cannellini beans
- 2 cups fresh spinach, chopped
- 2 eggs, beaten
- 1/4 cup parmesan cheese, grated
- 1/2 cup chopped parsley
Instructions
- Mini Italian Meatballs: Combine all ingredients except the ground meat. Add the beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth. Form into 3/4 inch mini meatballs and place on a baking sheet until ready to use.
- Soup: Select the saute function and preheat the instant pot. Once the instant pot has preheated, heat the olive oil.
- Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
- Deglaze with white wine and stir to remove any brown bits. Press Cancel.
- Stir in red pepper, oregano, black pepper, salt, and bay leaves.
- Stir in broth.
- Gently stir in meatballs and pasta.
- Close the lid and pressure cook on high pressure for 6 minutes.
- Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out the steam.
- Open the instant pot and stir in beans and spinach.
- In saute mode, cook soup for another 2 minutes, or until heated through and spinach has wilted.
- Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or se a trivet.
- Temper the eggs. Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
- Add the egg/broth mixture to the soup in a slow steady drizzle, constantly stirring in a circular fashion.
- Serve in soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
Add Your Own Notes
Nutrition
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