This Italian Wedding Meatballs Soup recipe is easy to make using the Instant Pot. This is a perfect healthy meal for the entire family and makes great leftovers. I like to freeze several batches for meal planning.
First you want to add all of the meatball ingredients to a bowl and blend well. Be sure to soak your breadcrumbs in the milk before adding them to your bowl.
Next, using a teaspoon, scoop your meat and form into small meatballs. Then you can set your Instant Pot to saute mode on (more) and brown your meatballs. This step is completely optional. If you brown your meatballs, remove them once they are browned and add your onions, garlic, and carrots. If you do not brown your meatballs, add 1 tbsp of oil and then add your onions, garlic, and carrots. You can also optionally add 1/2 cup of celery. Saute for about 2-3 minutes.
Then add your chicken broth, salt, & pepper. If you browned your meat be sure to scrape any brown bits off the bottom of the pot. Then add your meatballs and pressure cook on high for 6 minutes.
Once finished quick release and set your Instant Pot to "Warm" on the high setting. Add your pasta and kale continuing to cook on the warm setting for an additional 10 minutes until your pasta is cooked.
Notes
I highly recommend purchasing the ceramic nonstick Instant Pot Insert for your recipes which call for browning your meat. If you cannot find Acini di Pepe, you can also substitute any small pasta.If you do not like kale you can also use spinach, I love Tuscan Kale and grow it in my home so I use it often in my recipes.This easy Italian Wedding Soup recipe freezes easily for leftovers. If you scroll up to were it says "serving" you can increase the servings to any number and it will revise the recipe for you. I highly recommend doubling this recipe. When sauteing, I will often use Avocado Oil instead of Olive Oil because it can be heated at higher temperatures.