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    Urban Bliss Life » All Recipes » Soup Recipes » Instant Pot Italian Wedding Soup

    Published: January 12, 2021 / Updated: August 11, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Instant Pot Italian Wedding Soup

    65 shares
    Jump to Recipe Print Recipe
    Bowl of Instant Pot Italian Wedding Soup with title text
    two bowls of Instant Pot Italian Wedding Soup with title text
    two bowls of Instant Pot Italian Wedding Soup with title text
    Bowl of Instant Pot Italian Wedding Soup with title text
    Italian wedding soup in bowls with text for pinterest
    two bowls of Instant Pot Italian Wedding Soup with title text

    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.

    single white bowl of instant pot Italian Wedding Soup with two spoons and parsley garnish.

    Instant Pot Italian Wedding Soup is a super simple and fast dish to make, which makes it a great weeknight meal.

    This is a fantastic family meal to warm everyone up on a cool day. It's hearty, healthy, and oh so satisfying.

    Jump to:
    • 🌟 What makes this recipe work
    • 🥘 Ingredient notes
    • ✅ Step-by-step instructions
    • 🍽 Serving ideas
    • 👩🏻‍🍳 Recipe FAQs
    • More soup recipes
    • Italian Wedding Soup - Stovetop, Slow Cooker, Instant Pot/Ninja Foodi Instructions
    • 📍 Pin it:

    🌟 What makes this recipe work

    • This soup can be made in 30 minutes.
    • Once you are done with the quick prep work, the multi-cooker does all the rest!
    • You can save time by using frozen pre-made meatballs.
    • With hearty meatballs, vegetables, and a flavorful broth, this soup is the ultimate comfort food.

    🥘 Ingredient notes

    two bowls of instant pot Italian Wedding Soup with two spoons and parsley garnish.

    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.

    ✅ Step-by-step instructions

    single white bowl of instant pot Italian Wedding Soup with two spoons and parsley garnish.

    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!

    mixture for meatballs in a clear glass bowl
    meatballs sautéing in the Ninja Foodi electric Pressure cooker multicooker
    meatballs covered in broth in the instant pot
    kale on top of Italian Wedding Soup cooking in the Ninja Foodi electric pressure cooker
    Italian Wedding Soup cooking in the Ninja Foodi electric pressure cooker

    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 of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

    🍽 Serving ideas

    Summer Corn Quinoa Caprese Salad
    fresh pinterest image for Garlic Rosemary Focaccia Bread
    bowl of melon prosciutto caprese salad

    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:

    • Garlic Herb Focaccia
    • Melon & Prosciutto Caprese Salad
    • Cucumber Tomato Salad
    • Quinoa Caprese Salad

    👩🏻‍🍳 Recipe FAQs

    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's the best way to store leftover soup?

    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 recipes

    • Chicken Minestrone Soup
    • Filipino Beef Mechado recipe
    • 20 Family Friendly Instant Pot Recipes for Busy Weeknights
    • Almondigas (Filipino Meatball and Noodle Soup)

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    instant pot italian wedding soup with parsley.

    Italian Wedding Soup - Stovetop, Slow Cooker, Instant Pot/Ninja Foodi Instructions

    5 from 2 votes
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Recipe by Marlynn Schotland
    This is a delicious, fast soup that's hearty and perfect with some crusty bread and a salad!
    Servings: 6 servings
    Calories: 245kcal
    PRINT PIN RATE

    Equipment

    • Instant Pot, Ninja Foodi, or other electric pressure cooker

    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

    Substitutions:
    • Use ground beef or ground pork instead of ground turkey
    • Use spinach, escarole, or other hearty leafy green instead of kale. 
    Storage tips for soup: allow the soup to cool at room temperature, then place into an airtight container and refrigerate for up to four days or freeze for up to two months.
    Electric pressure cooker/multi-cooker equipment: I make this in my 8-quart Ninja Foodi or 8-quart Instant Pot. You can also make this in the 6.5-quart Ninja Foodi or the 6-quart Instant Pot. Do NOT attempt to make this recipe in a 3-quart multi-cooker unless you reduce the ingredient amounts. Regardless of size, always make sure your ingredients do not go above your multi-cooker's fill line.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 245kcal | Carbohydrates: 15g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 124mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4171IU | Vitamin C: 23mg | Calcium: 105mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    📍 Pin it:

    two bowls of Instant Pot Italian Wedding Soup with title text

    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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      1. Shurik says

        March 11, 2013 at 11:45 pm

        5 stars
        Great recipe. Hope its ok with you if we paste a link to your recipe

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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