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December 16, 2023

Recipe: Instant Pot Italian Wedding Soup

by Jaclyn Corrado, MS, RDN

My Instant Pot stays warm all winter! There are so many delicious soups that can be easily prepared in this appliance and Italian wedding soup is a favorite! If you do not have an Instant Pot, then sauté in a pan and use a traditional pressure cooker. The combination of tender meatballs, pasta, vegetables, and comforting chicken broth will win over the whole family. The overall recipe is super simple. The most time-consuming part is rolling out the meatballs. Make the meatballs ahead of time to cut down on prep time OR swap for frozen meatballs.

Prep Time

25 minutes

Cook Time

25 minutes


6 servings


2 tablespoons olive oil


1-pound lean ground meat (beef, turkey, chicken)

1 egg, beaten

½ cup breadcrumbs

¼ cup parmesan cheese

3 cloves garlic, minced

2 tablespoons dried parsley

½ teaspoon salt

½ teaspoon pepper


1 onion, diced

3 stalks celery, finely chopped

2 carrots, finely chopped

4 cloves garlic, minced

6 cups low-sodium chicken broth

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

½ cup acini de pepe pasta

¼ cup dry white wine

¼ cup parmesan cheese

2 cups spinach


  1. In a large bowl, mix all the ingredients for the meatballs. Then, form into 1-inch round meatballs.
  2. Turn the Instant Pot to sauté mode. Add the olive oil, then meatballs, sautéing for 7 to 8 minutes until browned.
  3. Add the rest of the ingredients to Instant Pot in the order in which they are listed except for wine, parmesan cheese and spinach.
  4. Place lid on the Instant Pot and make sure valve is set to seal. Press the pressure cook button, set to high, then cook for 5 minutes. Instant Pot will take about 5 to 10 minutes to come to pressure then pressure cook for 5 minutes.
  5. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top.
  6. Stir in wine, parmesan cheese and spinach.
  7. Garnish with extra parmesan cheese, then serve. Store leftovers in the refrigerator for up to 5 days then reheat on stovetop or in microwave for 2 to 3 minutes. Freeze this soup for up to 3 months. Defrost in the fridge overnight or reheat from frozen.

Nutrition Information

Serving Size: 1/6 of recipe

Calories: 297, Fat: 13g, Protein: 22g, Carbohydrates: 23g, Fiber: 2.3g, Sodium: 689mg

Adapted from:

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