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Metabolism Boosting Instant Pot Italian Wedding Soup
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- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 cups homemade bone broth or stock
- 2 cups water
- 1 pound ground lean beef
- 2 medium eggs, beaten
- ¼ cup bread crumbs
- ½ cup finely grated Parmesan cheese
- salt and black pepper to taste
- 5 ounces Swiss chard, steamed and chopped
- ¾ cup small pasta, like orzo or spaghetti or spaghettini broken into ½-inch pieces
- To make the meatballs, in a bowl place the ground beef, bread crumbs, eggs, grated Parmesan, salt and black pepper.
- Mix to combine.
- Form the meatballs into 1 tablespoon sized balls.
- Place the meatballs on a cutting board and set aside.
- To make the soup, press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook for 2-3 minutes.
- Add the celery, carrots, bone broth and water and bring the soup to a boil.
- Add the meatballs.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press PRESSURE COOK button.
- Adjust the timer to 5 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Press the SAUTE button on the Instant Pot.
- Bring the soup to a boil.
- Add the pasta and cook according to package directions.
- Add the swish chard and cook until just wilted.
- Season to taste with salt and black pepper.
- Serve warm.
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