I absolutely love this recipe because it combines the cozy comfort of homemade meatballs with the fresh, vibrant flavors of spinach and dill, making it both soul-warming and nutritious. Plus, it’s made in the Instant Pot, so it’s a total time-saver without sacrificing the rich, savory depth that feels like a comforting hug in every spoonful.

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The cozy warmth of Italian Wedding Soup makes me love it all the more as a quick cook in the Instant Pot. The recipe features pretty basic meatballs made with ground chicken and breadcrumbs—you could easily substitute other ingredients to make them your own.

The soup also showcases the kind of fresh vegetables that make me feel all the good nutrition and flavor: spinach and carrots. Most satisfying of all is the flavorful (and more important, quick-to-make) chicken broth that brings it all together.

Ingredients

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Oil Olive: Delivers beneficial lipids and a splendidly rich flavoring.

Onion: Contributes sweetness and depth to the soup.

Garlic: Boosts the delicious scent and flavor.

Broth from chicken: Has proteins and adds rich, savory elements.

Macaroni: A source of carbs for energy.

Chicken, ground, provides protein, muscle, leans, provides, growth, for, populace.

Cheese Parmesan: Contributes umami and a smooth, creamy feel.

Spinach: Abundant in vitamins A and C; contributes, the authors say, a (nice) order of freshness.

Carrots: Provide a delicate sweetness and contain a lot of fiber.

Celery offers a satisfying crispness and a flavor that is almost nonexistent.

Ingredient Quantities

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 cups chicken broth

1 cup small pasta (such as acini di pepe or orzo)

1 pound ground chicken or pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

4 cups fresh spinach, roughly chopped

2 large carrots, sliced

1 stalk celery, sliced

1/4 cup fresh dill, chopped (optional, for garnish)

Extra Parmesan cheese, for serving

Instructions

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1. Using the sauté setting, heat the olive oil in the Instant Pot. Chop onion and garlic and add to the pot. Cook until the onion is translucent and the garlic is no longer looking like a piece of decorative pottery.

2. Add the sliced carrots and celery to the chicken broth and stir it all together.

3. In a mixing bowl, blend together the ground chicken or pork, breadcrumbs, Parmesan cheese, egg, parsley, salt, pepper, and oregano. Mix until everything is very well combined.

4. Form the meat mixture into small, bite-sized meatballs and carefully place them into the Instant Pot.

5. Place the small pasta into the pot, giving it a slight stir to help it along its way. Ensure that it is submerged and no large bubbles are rising vigorously to the surface.

6. The Instant Pot should have its lid secured properly to the sealing position. The pressure cooker should be on the manual setting, and the timer should be set for 5 minutes.

7. When the cooking duration is finished, carefully carry out a quick release of the pressure.

8. Take off the lid and put the chopped spinach into the soup, stirring it until the spinach is limp.

9. Taste and adjust the seasoning, adding more salt and pepper if needed.

10. Serve the soup steaming, topped with fresh dill (if using) and a generous amount of extra Parmesan cheese. Enjoy!

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Garlic press or mincing knife
5. Mixing bowl
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Ladle
10. Tongs

FAQ

Can I use a different type of meat for the meatballs?Certainly, ground turkey, beef, or pork can be used instead of meatballs. If you do so, make sure to adjust the seasoning to your liking.

Can I make this soup vegetarian?If you want a vegetarian version, omit the meatballs and use vegetable broth. For more flavor, add extra vegetables like mushrooms or zucchini.

What other types of pasta can I use?Using small pasta shapes such as orzo, ditalini, or any other similarly sized pasta is fine. Just be sure to cook for a shorter time so you don’t overcook the pasta.

Can I skip the spinach or use a different green?Other greens can be used in place of spinach, such as kale or Swiss chard. If skipping spinach altogether, the soup will still be delicious but lose some nutritional benefits.

How can I store leftovers?Keep uneaten food in an airtight container in the fridge for no more than 72 hours after making it. Reheat in a covered pot over medium heat, stirring occasionally and adding broth as necessary to achieve your desired consistency.

Is the dill necessary?Optional dill can add a fresh flavor when used for garnish. Skip it, or use basil or thyme instead, if you prefer their flavors.

Can I make this soup on the stovetop instead of an Instant Pot?Indeed, you can prepare the soup on the stovetop. Just simmer the broth and veggies, add the pasta and cook until tender, then drop in raw meatballs, letting them simmer until cooked through and ready to eat.

Substitutions and Variations

To replace olive oil, use avocado oil or vegetable oil.
For chicken broth: Use vegetable broth for a vegetarian option, or beef broth for a richer flavor.
If you’re using ground chicken or pork, make these substitutions: Ground turkey or ground beef work well, as do plant-based ground meat alternatives.
For fresh spinach: Use kale or Swiss chard instead.
If using fresh dill: Substitute fresh basil or parsley for garnish; these yield a distinctly different herbal flavor note.

Pro Tips

1. Browning the Meatballs: Before adding the meatballs to the Instant Pot, consider browning them slightly in a pan for added depth of flavor. This extra step can give a richer taste to the soup, although it is optional since the Instant Pot will cook them thoroughly.

2. Flavor Enhancement: For a more robust flavor, add a bay leaf or a small sprig of thyme to the broth. Ensure to remove any herbs before serving.

3. Pasta Texture: To avoid the pasta becoming too soft, you can cook it separately and add it to individual bowls when serving. Just ladle the hot soup over the cooked pasta to combine.

4. Vegetable Variations: Feel free to add other vegetables, such as zucchini or leeks, for additional flavor and nutrients. Some vegetables can be added alongside the spinach to vary the texture and taste.

5. Cheese Boost: For extra cheesiness, incorporate a small rind of Parmesan cheese into the broth as it cooks. Remove it before adding the spinach to infuse the soup with a deeper umami flavor.

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Instant Pot Italian Wedding Soup Recipe

My favorite Instant Pot Italian Wedding Soup Recipe

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Equipment Needed:

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Garlic press or mincing knife
5. Mixing bowl
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Ladle
10. Tongs

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 cups chicken broth

1 cup small pasta (such as acini di pepe or orzo)

1 pound ground chicken or pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

4 cups fresh spinach, roughly chopped

2 large carrots, sliced

1 stalk celery, sliced

1/4 cup fresh dill, chopped (optional, for garnish)

Extra Parmesan cheese, for serving

Instructions:

1. Using the sauté setting, heat the olive oil in the Instant Pot. Chop onion and garlic and add to the pot. Cook until the onion is translucent and the garlic is no longer looking like a piece of decorative pottery.

2. Add the sliced carrots and celery to the chicken broth and stir it all together.

3. In a mixing bowl, blend together the ground chicken or pork, breadcrumbs, Parmesan cheese, egg, parsley, salt, pepper, and oregano. Mix until everything is very well combined.

4. Form the meat mixture into small, bite-sized meatballs and carefully place them into the Instant Pot.

5. Place the small pasta into the pot, giving it a slight stir to help it along its way. Ensure that it is submerged and no large bubbles are rising vigorously to the surface.

6. The Instant Pot should have its lid secured properly to the sealing position. The pressure cooker should be on the manual setting, and the timer should be set for 5 minutes.

7. When the cooking duration is finished, carefully carry out a quick release of the pressure.

8. Take off the lid and put the chopped spinach into the soup, stirring it until the spinach is limp.

9. Taste and adjust the seasoning, adding more salt and pepper if needed.

10. Serve the soup steaming, topped with fresh dill (if using) and a generous amount of extra Parmesan cheese. Enjoy!