Instant Pot® Italian Wedding Soup

Yield: 6 servings

Equipment

• Instant Pot®

Ingredients

Meatballs

• 3 ounces Cello® Parmesan cheese, grated (1 cup)
• 1/2 cup dry bread crumbs
• 1 large egg
• 1 teaspoon each garlic powder, Italian seasoning and pepper
• 1 pound lean ground turkey

Soup

• 1 tablespoon olive oil
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• Salt and pepper to taste
• 9 cups chicken broth
• 1 1/2 cups ditalini pasta or small pasta of choice
• 4 ounces Cello® Parmesan cheese, grated (1 1/3 cups)
• 6 cups fresh baby spinach
• Additional shaved Cello® Parmesan cheese
• Crushed red pepper flakes

Instructions

1. Line a baking sheet with waxed paper.

Meatballs

1. Combine the Parmesan, bread crumbs, egg, garlic powder, Italian seasoning and pepper in a large bowl.
2. Crumble turkey over Parmesan mixture; mix just until combined.
3. Shape turkey mixture into 1 inch balls. Place on prepared baking sheet. Set aside.

Soup

1. Select sauté setting on Instant Pot®, and set to high heat. Warm olive oil.
2. Cook and stir carrots and celery in oil for 5 to 7 minutes or until tender.
3. Season with salt and pepper to taste. Select cancel setting. Add chicken broth and reserved meatballs. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select soup setting; set time for 3 minutes.
4. Select cancel setting. Quick release pressure carefully, as directed by manufacturer. Stir in pasta. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select soup setting; set time for 3 minutes. Select cancel setting.
5. Quick release pressure carefully, as directed by manufacturer. Insert a thermometer into meatballs to read at least 165 degrees F.
6. Stir in Parmesan and spinach. Let stand until spinach is wilted.
7. Serve with shaved Parmesan and red pepper flakes.

Notes

Instant Pot® settings may vary per brand; please reference the manufacturer’s directions

When the Instant Pot® reaches high pressure, the timer will start counting down for 3 minutes.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin