Instant Pot Italian Wedding Soup is an easy 30-minute meal that's hearty and oh so satisfying, especially on a chilly night.
This post was first published on March 8, 2013. It has been updated with new photos, additional cooking methods, and more helpful step-by-step instructions. It was republished on January 12, 2021.
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Instant Pot Italian Wedding Soup is a super simple and fast dish to make, which makes it a great weeknight meal.
Half of the time is spent on prep work, and the remaining half the multi-cooker does all the work!
This is a fantastic family meal to warm everyone up on a cool day. It's hearty, healthy, and oh so satisfying.
Where does the name Italian Wedding Soup come from?
When I first enjoyed this soup during a trip to Pennsylvania in my 20s, I thought: "Wedding soup?? What's that? Is it served at Italian weddings??"
Alas, wedding soup derives its name from the Italian phrase "minestra maritata" – meaning, married soup. That marriage part has to do with the marrying of flavors between the meat and the greens, and nothing to do with nuptial bliss.
What is Italian Wedding Soup made of?
Traditional Italian Wedding soup consists of three main components:
- broth - usually chicken broth
- meat – usually meatballs but sometimes sausage
- greens – usually kale, spinach, escarole, endive, or cabbage.
My version is lightened up a bit. I use ground turkey versus the traditional ground beef and pork in the meatballs. I like to add more carrots than most recipes call for. And I love a couple of heaping handfuls of kale.
How do you make this soup in the Instant Pot or Ninja Foodi?
My original recipe from 2013 included only stovetop directions for making this hearty soup. Since so many of you now also have multicookers – AKA electric pressure cookers, AKA an Instant Pot and Ninja Foodi – I've updated this post to include pressure cooker instructions!
Like most soups, this one is easy to make in your Instant Pot or Ninja Foodi.
- Start by making the meatballs, then sautéing them inside your multi-cooker until they are browned on all sides. Use a slotted spoon to transfer the browned meatballs to a plate and set aside. Then sauté the garlic and carrots until soft.
- Return the meatballs to the pot. Pour in the orzo, then pour in the chicken broth. Add the kale (or whatever greens you decide to us) in and use a wooden spoon to gently push down the kale so it is mostly submerged in the liquid.
- Assemble the pressure lid, and set your multi-cooker to Pressure Cook on HI. Set the time to 3 minutes.
- Once it's done cooking, quick release. When the pressure release valve is down and all pressure has released, carefully open the lid.
- Serve immediately.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
What goes with Italian Wedding Soup?
This soup can be served as a main course or as a side soup dish. If served as the main course, consider serving it with the following side dishes:
Soup Storage Tips
Allow the soup to cool at room temperature. Then ladle the soup into a container and refrigerate for up to four days or freeze for up to two months. If freezing, make sure you leave a little bit of room between the top of the soup and the lid, as the soup contents may expand in the freezer.
More Soup and Stew Recipes
- Instant Pot African Peanut Stew
- Instant Pot Chicken Noodle Soup
- The Best Instant Pot Chili
- Instant Pot Beef Stew
Italian Wedding Soup - Stovetop, Slow Cooker, Instant Pot/Ninja Foodi Instructions
Ingredients
- 1 pound ground turkey meat
- 2 tablespoons breadcrumbs
- 1 tablespoon finely grated parmesan cheese
- ½ teaspoon dried basil
- 1 large egg lightly beaten
- 1 tablespoon finely chopped parsley
- 2 tablespoons extra-virgin olive oil
- 4 (14.5 ounce) cans chicken broth
- ½ cup finely chopped carrots
- ½ small yellow onion, finely diced
- 1 garlic clove, minced
- ½ cup uncooked orzo pasta
- 2 cups coarsely chopped or shredded-by-hand kale I just use my hands and tear off 2" pieces
Instructions
Instant Pot/Ninja Foodi Multi-Cooker Instructions
- In a large bowl, mix together the ground turkey, breadcrumbs, parmesan cheese, dried basil, egg, and parsley. Form 1-½" meatballs. This recipe makes approximately 21 meatballs.
- Turn your multi-cooker to Sauté mode and heat the olive oil. Sauté the meatballs inside your multi-cooker until they are browned on all sides, about 3 to 5 minutes. Use a slotted spoon to transfer the browned meatballs to a plate and set aside. Then sauté the carrots, onions, and garlic until soft, about 3 to 4 minutes.
- Return the meatballs to the pot. Pour in the orzo, then pour in the chicken broth. Add the kale (or whatever greens you decide to us) in and use a wooden spoon to gently push down the kale so it is mostly submerged in the liquid.
- Assemble the pressure lid, ensuring the pressure release valve is in the Seal position. Set your multi-cooker to Pressure Cook on HI. Set the time to 3 minutes. It will take a few minutes to come to pressure and then start cooking and counting down 3 minutes.
- Once it's done cooking, do a Quick Release by carefully moving the pressure release valve from Seal to Vent. When the pressure release valve is all the way down and all pressure has released, carefully open the lid. Serve immediately.
Stovetop Instructions
- In a large bowl, mix together the ground turkey, breadcrumbs, parmesan cheese, dried basil, egg, and parsley. Form 1-½" meatballs. This recipe makes approximately 21 meatballs.
- In a large dutch oven, heat the oil, then brown the meatballs on all sides, about 3 to 4 minutes. Use a slotted spoon to remove the meatballs to a plate and set aside. Add the carrots, onion, and garlic to the pot and sauté until the vegetables have softened, a bout 3 to 4 minutes. Return the meatballs to the pot, add the orzo, and pour in the chicken broth. Bring the soup to a boil, and cook on high boil for about 2 minutes. Then reduce heat to low-medium and add shredded/chopped kale.
- Cook at a low- to medium-boil, stirring regularly, for about 10-15 minutes or until meatballs are completely cooked.
Slow Cooker Instructions
- In a large bowl, mix together the ground turkey, breadcrumbs, parmesan cheese, dried basil, egg, and parsley. Form 1-½" meatballs. This recipe makes approximately 21 meatballs.
- In a large skillet, heat the olive oil and then sauté the meatballs just until they are browned on all sides.
- To your slow cooker, add the meatballs and all remaining ingredients. Slow cook on high for 2 to 3 hours or on low for 4 to 6 hours.
Notes
- Use ground beef or ground pork instead of ground turkey
- Use spinach, escarole, or other hearty leafy green instead of kale.
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This post was first published on March 8, 2013. It has been updated with new photos, additional cooking methods, and more helpful step-by-step instructions. It was republished on January 12, 2021.
Shurik says
Great recipe. Hope its ok with you if we paste a link to your recipe