Hearty Instant Pot Italian Wedding Soup is full of flavor with tender meatballs made with a blend of lean ground beef and sweet Italian sausage that pairs deliciously with white beans and swiss chard.
What’s not to love about tender little meatballs bathing in a garlicky broth with super-food greens and beans?! The Instant Pot made life easy. You can sauté the onion, celery, and carrots right in the pot, then the rest of the line up goes in, secure the lid and let it come up to pressure. So easy!
And as for the meatballs, you can make them the day before. It’s best to chill them some anyway so they hold their shape when going in the Instant Pot. Using sweet Italian sausage along with the ground beef added a ton of flavor. If you embrace a bit of heat, mix in hot Italian sausage instead. Anything goes!
I used a small scoop to make the meatballs about 1-inch in size, which yielded 36 meatballs. If you like them bigger, go for it! Just dial up the cooking time to ensure they’re done in the center. Remember, 165°F is the magic number you want to see on an instant-read thermometer.
When it came to choosing the greens, I went with swiss chard because it’s not quite as delicate as spinach, and more tender than kale. You can totally use either of those if you like. Escarole is another solid choice.
Once the gang has cooked and all the steam has been released, it’s safe to remove the lid and stir in your pretty greens and fresh parsley. Next, start ladling and pass the parm! Enjoy!!
Hearty Italian Wedding Soup done in the Instant Pot is full of flavor with tender meatballs made with a blend of lean ground beef and sweet Italian sausage that pairs deliciously with white beans and swiss chard.
- 8 ounces lean ground beef
- 8 ounces sweet Italian sausage
- ½ cup seasoned dried breadcrumbs
- 1 tablespoon garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ cup grated parmesan cheese
- ¼ cup milk
- 1 egg, slightly beaten
- salt and pepper
- 2 tablespoons olive oil
- 1 cup minced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 4 ounces diced prosciutto
- 2 cloves garlic, minced
- ⅓ cup dry white wine
- 1 15- ounce can small white beans, drained and rinsed (or ½ cup orzo pasta)
- 6 cups low-sodium chicken broth
- 5 ounces stemmed swiss chard, kale or escarole, chopped (about 6 cups)
- ¼ cup fresh parsley, chopped
- Freshly grated parmesan for serving
In a large bowl, mix all ingredients with your hands until well combined. Use a small scoop to make 35-36 meatballs about 1-inch in diameter. Place meatballs in a single layer on a parchment-lined baking sheet. Cover and chill for at least 30 minutes or overnight.
Press SAUTE and add the olive oil. When hot, add the onion, carrots and celery. Cook until vegetables have softened, about 5 minutes, stirring frequently. Add the prosciutto and cook until browned on the edges, stirring frequently, about 3 minutes. Add the garlic and cook 1-2 minutes more. Stir in the wine and deglaze the bottom of the pot. Add the meatballs, beans (or pasta), and broth.
Press the CANCEL button to reset the cooking program. Secure the lid of the IP and set the valve to SEALING. Press MANUAL and adjust the time to 8 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. This will take 10-15 minutes.
Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Let the pressure release naturally for 15 minutes. Then using a wooden spoon or wearing an oven mitt to avoid close contact with the steam, carefully turn the pressure release to VENTING to release the remaining steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and is then safe to open.
Remove the lid and stir in the swiss chard. Once the swiss chard has wilted add the parsley. Season with salt and pepper, to taste. Ladle soup into bowls and pass grated parmesan separately.
*Cooking time includes the time it takes for the IP to come to pressure and natural release.