Italian Wedding Soup
You might think that Italian Wedding Soup is what is served at Italian weddings, but in fact the soup’s title is actually a reference to the perfect marriage between the green vegetables and the meat. This recipe uses ground chicken for the meatballs simmered in flavorful broth with pasta and escarole.
Nutrition Facts
Ingredients
Instructions
For the meatballs, combine all the meatball ingredients in a large bowl and mix well until everything is combined. Roll the meatball mixture into small balls (roughly ½ tablespoon of meat per meatball). Place the rolled meatballs into the freezer on a cookie sheet for at least 30 minutes.
Pre-heat the pressure cooker using the BROWN setting.
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Reviews from the Original Source
I love your recipe! Only change I made was that I used baby spinach...about 1/2 of a 5 oz box of fresh spinach & a couple tablespoons of fresh chopped dill added in toward the end. Turned out great. Thanks!
I made it twice…stove top version. Big hit, doesn’t last long. Personally I could eat soup every single solitary day!
Another great recipe! Thank you! I made the chicken meatballs this morning. I made them about the size of a dime. I put them on a large baking sheet & put in the freezer until the evening. I used spinach at the end. Very easy to make. This will definitely be on my recipe rotation!
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