Easy Italian Wedding Soup
This is the best Italian Wedding Soup recipe you will ever try! Our Instant Pot Italian Wedding Soup is easy to make and full of flavor from mouthwatering meatballs, spinach, and orzo pasta.
Servings: 8
Calories: 372kcal
Equipment
Ingredients
- 30 meatballs pre-cooked
- ¼ cup olive oil
- 1 small onion or half a large onion, diced
- 1 cup Parmesan cheese
- 4 eggs
- 1 tsp. garlic minced, or garlic paste
- 12 oz. chopped spinach frozen and thawed
- 3 32 oz. chicken broth containers
- 1 cup orzo pasta
- salt and pepper to taste
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Set your Instant Pot to saute mode and add ¼ 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 an additional 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 from 1 thawed 12 oz. package frozen chopped spinach. We do this by pressing it through a colander over a bowl.
- Add the drained spinach to a bowl with 4 eggs and mix together thoroughly. Then, add 1 cup Parmesan cheese and stir.
- 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.
- Season with salt and pepper, serve, and enjoy!
Video
Notes
- Small meatballs work best for Italian Wedding Soup recipes. Make your meatballs small or, if you have larger leftover meatballs, you may want to break them up!
- Brown your meatballs first. Some recipes cook the meatballs right in the soup, but they will have so much more flavor if you cook and sear them ahead of time.
- You can use frozen meatballs. We like to make ours from scratch, but you can use any meatballs for this recipe, including frozen. Just try to buy small meatballs if you do!
- To a deep soup pot (or Dutch Oven) over medium-high heat, add oil. Once hot, add onion and cook 2-3 minutes, until the onions are translucent.
- Next, add garlic and cook an additional 2-3 minutes. Finally, pour in chicken broth. Cover, and let it reach a boil.
- In the meantime, squeeze out the water from frozen chopped spinach. You can easily do this by placing the spinach in a colander over an empty bowl; press down on the spinach until the water squeezes out.
- Add the spinach to a bowl with eggs. Beat together until fully combined. Then, add Parmesan cheese and thoroughly stir until mixed through.
- After the broth comes to a boil, drop in small fork-fulls of the spinach egg mixture into the pot one at a time until all of it has been added. Give the pot a gentle stir once all the mixture is added, then add in orzo pasta and cover with a lid. Lower the heat to medium and allow to simmer for 5-10 minutes.
- Once the pasta and egg mixture cooks, add in cooked meatballs. Stir to mix together. Season with salt and pepper to taste, serve, and enjoy!
Nutrition
Calories: 372kcal | Carbohydrates: 17g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 303mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5233IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 2mg