instant pot italian wedding soup
– 30 meatballs pre-cooked - 1/4 cup olive oil - 1 small onion diced - 1 cup Parmesan cheese - 4 eggs - 1 tsp. garlic minced - 12 oz. chopped spinach - 3 32 oz. chicken broth - 1 cup orzo pasta - salt and pepper
Set your Instant Pot to saute mode and add 1/4 cup olive oil. Once the oil heats, add 1 small diced onion and cook for 2-3 minutes. When translucent, add 1 tsp. minced garlic and cook for 2-3 minutes.
Pour in three 32 oz. containers of chicken broth. Cover with the lid, and let the soup come to a boil, 5-10 minutes.
Meanwhile, squeeze the water out from1 thawed 12 oz. package frozen chopped spinach. We do this by pressing it through a colander over a bowl.
Make spinach mixture.
Add the drained spinach to a bowl with 4 eggs and mix together thoroughly. Then, add 1 cup Parmesan cheese and stir.
Add spinach mixture.
Once boiling, drop forkfuls of the spinach egg mixture into the broth, one at a time, until all of the mixture is mixed in. Give it a gentle stir, then add in 1 cup orzo pasta. Cook on high pressure for 3 minutes.
Carefully release pressure, then stir and add in 30 cooked meatballs.
Serve, and enjoy.
Season with salt and pepper, serve, and enjoy.