Instant Pot Italian Soup Recipe

Italian Wedding Soup Recipe Pressure Cooking Today™

WEBMar 19, 2022 · Select High Pressure and 2 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a quick pressure …

Rating: 5/5(2)

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Classic Italian Wedding Soup in an Instant Pot

WEBOct 21, 2019 · Form the mixture into very small ½” to 1″ sized round meatballs. In a separate, large frying pan, saute’ whatever meatballs …

1. In a large mixing bowl, thoroughly mix the ground beef, ground pork, Parmigianno and Pecorino cheese with the minced onion, Italian parsley, basil, oregano, garlic, breadcrumbs, red pepper flakes, salt and pepper, and egg.
2. Form tiny little meatballs into the size that you prefer.
3. Pour the olive oil into the Instant Pot and saute' the meatballs until browned on all sides according to your preference for doneness. You may also do this in a large frying pan on a regular stove.
4. Once the meatballs are browned, add them to the Instant Pot.

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Healthier Italian Wedding Soup with Lemon and Garlic.

WEBJan 6, 2020 · In the bowl of your crockpot, combine the olive oil, onion, garlic cloves, carrots, celery, broth, reserved parmesan rind, and a pinch …

1. 1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work. 2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Divide the pasta among bowls and pour the so
2. 1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work. 2. In the bowl of your crockpot, combine the olive oil, onion, garlic cloves, carrots, celery, broth, reserved parmesan rind, and a pinch of red pepper flakes, salt, and pepper. Stir in the meatballs. Cover and cook on low for 5-6 hours or high for 4-5 hours. 3. Finish as directed above.
3. 1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work. 2. Set Instant Pot to sauté and add the olive oil. Once hot, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Seal the instant pot and cook on high pressure for 8 minutes. 3. Finish as directed above.

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