Ingredients
Soup Ingredients
- 1 package (16 oz) frozen Italian-style meatballs
- 10 cups chicken broth
- 2 cups spinach or endive, coarsely chopped
- 1/2 to 1 cup Acini de Pepe pasta, depending on your preference
- Parmesan cheese, for serving
Instructions
- Combine Ingredients: Add the chicken broth, chopped spinach, and Acini de Pepe pasta into the Instant Pot. Stir to combine all ingredients evenly.
- Add Meatballs: Place the frozen Italian-style meatballs into the pot on top of the broth mixture, spreading them evenly.
- Pressure Cook: Secure the Instant Pot lid and lock it in place. Select the High Pressure setting and set the cook time for 2 minutes.
- Natural and Quick Release: When the cooking time ends, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick pressure release to release any remaining pressure. Once the valve drops, remove the lid safely.
- Serve: Ladle the hot soup into bowls. Season with salt and pepper to taste, and sprinkle Parmesan cheese on top if desired. Serve immediately and enjoy.
Notes
- You can substitute spinach with endive or other leafy greens based on preference.
- Adjust the amount of Acini de Pepe pasta for a thicker or lighter soup consistency.
- Using frozen meatballs saves time and adds hearty protein to the dish.
- For vegetarian option, use vegetable broth and omit meatballs.
- Letting the pressure release naturally helps keep the meatballs tender.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
