There’s nothing quite like a warm, comforting bowl of soup to make you feel at home, and this 30-Minute Easy Instant Pot Wedding Soup is exactly that. It’s cozy, hearty, and bursting with flavor—yet incredibly easy to whip up on a busy weeknight.
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Picture this: tender meatballs, vibrant greens, and tiny pearls of pasta, all swimming in a rich, savory broth that tastes like it’s been simmering for hours. But guess what? Your Instant Pot does all the hard work in just 30 minutes! Whether you’re feeding a hungry family, meal prepping for the week, or simply craving a soul-warming bowl of goodness, this recipe is a total game-changer. Trust me, you’re going to love it.
Why You’ll Love This Recipe
Versatile: Whether it’s a weeknight dinner or a cozy meal for guests, this soup fits the bill.
Budget-Friendly: Uses simple, affordable ingredients you probably already have in your pantry.
Quick and Easy: No complicated steps—just simple ingredients and an Instant Pot doing the heavy lifting.
Customizable: Adjust the greens, pasta, or seasonings to match your preferences.
Crowd-Pleasing: A hit with both kids and adults, making it a go-to family favorite.
Ingredients
Here’s the magic of this soup—it’s made with just a few pantry staples, yet tastes like something straight out of a cozy Italian kitchen.
Meatballs: The heart of the dish. You can use homemade or store-bought meatballs. Turkey, chicken, or beef all work great.
Chicken Broth: Provides a rich and savory base. Opt for low-sodium if you prefer to control the salt level.
Acini de Pepe Pasta: These tiny pasta pearls soak up the broth beautifully, adding just the right amount of heartiness.
Eggs & Parmesan: Whisked together and swirled into the soup, they create a silky, rich texture that’s absolutely dreamy.
Greens: Traditionally, escarole or spinach is used. They add color, nutrients, and a fresh flavor contrast.
Carrots, Celery & Onion: The classic trio that brings depth and sweetness to the broth.
Seasonings: Garlic, salt, pepper, and a touch of Italian seasoning round out the flavors perfectly.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sauté the Aromatics: Set your Instant Pot to “Sauté” mode. Add a drizzle of olive oil, then toss in the onions, carrots, and celery. Cook until softened and fragrant.
Add the Broth & Meatballs: Pour in the chicken broth and add the meatballs. Give everything a good stir to combine.
Pressure Cook: Lock the lid, set the Instant Pot to “Pressure Cook” for 5 minutes, and let it work its magic. Once done, do a quick release.
Cook the Pasta: Switch back to “Sauté” mode and stir in the acini de pepe pasta. Let it cook for about 6–7 minutes until tender.
Add the Greens & Egg Mixture: Stir in the chopped greens. In a separate bowl, whisk together eggs and Parmesan, then slowly drizzle into the soup while stirring to create silky egg ribbons.
Final Touches & Serve: Give everything a final stir, season to taste, and ladle into bowls. Top with extra Parmesan and fresh herbs if desired.
How to Serve Instant Pot Wedding Soup
- With Crusty Bread: A warm baguette or garlic bread is perfect for dipping.
- With a Side Salad: A light vinaigrette-dressed salad balances out the richness of the soup.
- As a Main Course: This soup is hearty enough to stand on its own, especially with a sprinkle of extra Parmesan.
- With a Glass of Wine: A light white wine like Pinot Grigio pairs beautifully with the flavors.
Additional Tips
- Prep Ahead: Chop your veggies and form meatballs in advance for an even quicker meal.
- Spice It Up: A pinch of red pepper flakes adds a little heat if you like things spicy.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well without the pasta—just add fresh pasta when reheating.
FAQ Section
Q1: Can I use different pasta?
A1: Yes! Orzo or ditalini work well as substitutes for acini de pepe.
Q2: Can I make this soup ahead of time?
A2: Absolutely! It tastes even better the next day as the flavors meld together.
Q3: What’s the best way to reheat leftovers?
A3: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Q4: Can I use frozen meatballs?
A4: Yes! Just add them straight into the Instant Pot—no need to thaw.
Q5: Can I make this without eggs?
A5: Of course! The soup will still be delicious, just with a slightly different texture.
Q6: Can I use a different type of greens?
A6: Yes! Spinach, kale, or Swiss chard all work great.
Q7: Is this soup gluten-free?
A7: Use gluten-free pasta, and you’re good to go!
Q8: Can I add more veggies?
A8: Definitely—mushrooms, zucchini, or peas would all be great additions.
Q9: Can I make this on the stovetop instead?
A9: Yes! Just simmer everything in a large pot following the same steps.
Q10: Can I double the recipe?
A10: Yes, but be mindful of your Instant Pot’s max fill line to avoid overflow.
Final Thoughts
This 30-Minute Easy Instant Pot Wedding Soup is the perfect combination of comfort, convenience, and flavor. It’s a dish that brings people together, whether you’re sharing it with family, friends, or just treating yourself to a cozy night in. Give it a try you won’t regret it!
Print
30-Minute Easy Instant Pot Wedding Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Description
This hearty Instant Pot Wedding Soup is a comforting Italian classic made in under 30 minutes! Packed with tender meatballs, rich broth, fresh vegetables, and short pasta, it’s a quick and easy meal perfect for weeknights. Whether you use frozen or homemade meatballs, this soup is a delicious, high-protein recipe for dinner that the whole family will love. Try this healthy recipe for lunch or an easy dinner option!
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 large carrots, diced
- 3 stalks celery, diced
- 1 cup spinach, chopped
- 8 oz short pasta (ditalini, acini de pepe, or orzo)
- 1 oz Parmesan cheese, grated
- 6 cups chicken broth (more if needed)
- 48 mini frozen meatballs
- Salt & black pepper, to taste
Instructions
Instant Pot Wedding Soup with Frozen or Pre-cooked Meatballs:
- Turn the Instant Pot to sauté mode and heat the olive oil. Add garlic, then stir in the diced carrots and celery.
- Pour in the chicken broth, scraping the bottom of the pot to deglaze.
- Secure the lid, set the valve to “sealing,” and cook on high pressure for 10 minutes. Quick-release when done.
- Press cancel, then turn the Instant Pot back to sauté mode. Bring the broth to a boil.
- Add the pasta and cook for 9-10 minutes, stirring occasionally. In the last few minutes, add the meatballs and allow them to heat through.
- Turn off the Instant Pot, then stir in the spinach and Parmesan cheese.
- Let the soup cool for 5 minutes, then season with salt and black pepper if needed. Serve hot!
Wedding Soup with Homemade Meatballs:
- If using homemade meatballs, prepare them in advance before following the instructions above.
Notes
- You can substitute fresh meatballs for frozen ones. Just brown them in the Instant Pot before adding the broth.
- For a lighter version, use turkey or chicken meatballs.
- Add a squeeze of lemon for extra brightness!
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 18 g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg