Italian Wedding Soup

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Italian Wedding Soup
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

An easy, flavorful meatball soup with orzo pasta.

Ingredients

  • 2 tbsp olive oil
  • 1 cup (1 small) onion, diced
  • 1 cup (2 celery) ribs, diced
  • 1 cup (2 medium) carrots, diced
  • 16 oz meatballs, frozen*
  • Tuscan blend
  • 1/2 tsp salt
  • 4 cups chicken broth plus 2 cups water
  • 3/4 cup orzo or other small pasta acini di pepe
  • 2 cups kale or spinach, chopped
  • For serving: parmesan cheese

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; cook onion, celery and carrot for 4 minutes; transfer to cooker. 2) Add the meatballs to cooker; stir in the Tuscan blend, salt, broth & water. 3) Cover and cook on LOW: 7 hours or HIGH: 3 hours. 4) 30 minutes from the end of cooking turn cooker to HIGH; add the orzo/pasta. 5) Stir in the kale/spinach. 6) Serve with a generous spoonful of parmesan cheese.
  2. Pressure Cook: 1) Heat oil on sauté function; cook onion, celery and carrot for 4 minutes. 2) Add the meatballs; stir in the Tuscan blend, salt, broth, water & orzo/pasta. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 4) Vent with Quick Pressure Release. 5) Stir in the kale/spinach. 6) Serve with a generous spoonful of parmesan cheese.

Tips

*Fresh meatball recipe: mix 8 oz lean ground beef, 8 oz ground pork, 1/2 cup breadcrumbs, 1/4 cup chopped fresh parsley, 1/2 cup parmesan, shredded, 1 large egg, salt & pepper; form into small meatballs.