Instant Pot Italian Wedding Soup
My favorite soup in Italian cuisine would be one that involves a wedding. With tiny meatballs (I use sausage for them) and pasta pearls playing together in a rich and basil-laden broth, what's not to love?
Nutrition Facts
Ingredients
Instructions
In a large mixing bowl, add all the meatball ingredients and mix together well by hand (almost like making a dough) until it binds together nicely and forms one large meatball. From there, grab enough meat to roll each meatball between the size of a pinball and ping-pong ball and set aside on a plate. You should have between 35-45 when done.
Add 2 tablespoons olive oil to the Instant Pot, hit Sauté on and adjust so it’s on the More or High setting. After 3 minutes of the oil heating, add the meatballs in two batches (we don’t want them over-crowding the bottom of the pot) and flash-sear for about 30 seconds on each side. Carefully remove the meatballs with tongs or a slotted spoon when done (they’ll still be delicate and not fully cooked by this point).
Add the other 2 tablespoons olive oil and then the shallots, carrots and celery and sauté for 5 minutes. Add garlic and sauté for 1 minute longer. Then, add the basil leaves and stir until wilted, about 1 more minute.
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Jeffrey's Tips
Cooking sherry wine is a strong mix of sweet & savory. I use 1 cup in my recipe because I enjoy that intensity. However, you can absolutely halve the sherry to 1/2 cup or even 1/4 cup and just make up for it with another 1/2 cup or 3/4 cup of broth, respectively. To that point, if you feel you added more sherry than you wished, you can easily rectify this by adding more broth or simply water at the end until it’s to your liking. Or, as stated in the ingredients, you can leave the sherry out completely and sub for more broth (we want 8 cups of liquid in the pot when all’s said and done). But if you leave the sherry out, you’ll likely definitely want to add at least 1/2 teaspoon of the seasoned salt (or more to taste) to make up for flavor.If you want even more soup, add up to another 1-2 cups of broth after pressure cooking. You can adjust any seasonings to taste at the end. Use 1/4 cup of acini di pepe if you want minimal pasta in your soup (there will still be plenty) and no more than 1/2 cup if you want a substantial amount. Just keep in mind that we don’t want to go overboard on the pasta or this will become a creamy pearl pasta and meatball dish rather than a soup since the more pasta in the pot means the more absorbing of broth by the pasta and less for slurping as soup. It will still taste insanely delicious as a pearly, meaty pasta dish but this is a soup we’re making here! If you’re worried about your pasta portion and want more control, simply boil about 1/4 cup separately on the stove according to package directions and add to individual soup bowls when serving.If you want a spicier soup, use hot Italian sausage instead of sweet.Want to use a different sausage (such as chicken sausage) for your meatballs? Go for it! Just know it will alter the taste of the broth differently from Italian sausage, but it will still be delicious!Don’t care for sausage? Feel free to make my classic meatballs here. Follow Steps 1 & 2 and then roll them into a size between a pinball to ping-pong ball.Want the Jewish version of this soup? Try my outrageous Jewish Wedding Soup which subs mini matzo balls for the meatballs! It’ll make you kvell!
Jeffrey's Tips
Cooking sherry wine is a strong mix of sweet & savory. I use 1 cup in my recipe because I enjoy that intensity. However, you can absolutely halve the sherry to 1/2 cup or even 1/4 cup and just make up for it with another 1/2 cup or 3/4 cup of broth, respectively. To that point, if you feel you added more sherry than you wished, you can easily rectify this by adding more broth or simply water at the end until it’s to your liking. Or, as stated in the ingredients, you can leave the sherry out completely and sub for more broth (we want 8 cups of liquid in the pot when all’s said and done). But if you leave the sherry out, you’ll likely definitely want to add at least 1/2 teaspoon of the seasoned salt (or more to taste) to make up for flavor.If you want even more soup, add up to another 1-2 cups of broth after pressure cooking. You can adjust any seasonings to taste at the end. Use 1/4 cup of acini di pepe if you want minimal pasta in your soup (there will still be plenty) and no more than 1/2 cup if you want a substantial amount. Just keep in mind that we don’t want to go overboard on the pasta or this will become a creamy pearl pasta and meatball dish rather than a soup since the more pasta in the pot means the more absorbing of broth by the pasta and less for slurping as soup. It will still taste insanely delicious as a pearly, meaty pasta dish but this is a soup we’re making here! If you’re worried about your pasta portion and want more control, simply boil about 1/4 cup separately on the stove according to package directions and add to individual soup bowls when serving.If you want a spicier soup, use hot Italian sausage instead of sweet.Want to use a different sausage (such as chicken sausage) for your meatballs? Go for it! Just know it will alter the taste of the broth differently from Italian sausage, but it will still be delicious!Don’t care for sausage? Feel free to make my classic meatballs here. Follow Steps 1 & 2 and then roll them into a size between a pinball to ping-pong ball.Want the Jewish version of this soup? Try my outrageous Jewish Wedding Soup which subs mini matzo balls for the meatballs! It’ll make you kvell!
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