My favourite soup in a can has always been Italian Wedding soup. Only problem is, I don’t actually like canned soups because not only does the sodium give me a huge headache, but there are too many other things in there that make me feel like crap after I’ve eaten them. Plus, the taste is, well, not like homemade. So, imagine my glee when I discovered a recipe for homemade Italian wedding soup on Facebook the other day
Now, in order to make this as healthy (and as hearty) as possible I did make a few adjustments from the original recipe which can be found here at www.delish.com
Over the last few months I’ve had a number of people ask me to share my recipe creations and adjustments with them which I’m more than happy to always do. But since I usually just wing my meals, and when I actually do follow a recipe I never write down the changes I make, it makes it hard to share my exact creations. But now, since I have this blog, I figured I’d consciously document my cooking ( at least some of the time ) so that anyone who wants them can easily access them.
For this recipe I decided to make it in my instant pot because it’s my new toy and I love playing with it. But the original recipe is made in a regular pot so I’ll share those directions as well for anyone who wants to make this but hasn’t gotten themselves an instant pot just yet.
for the meatballs:
2 lbs. ground chicken
1/2 c. Italian bread crumbs
1/4 c. grated parmesan (I used Kraft 100% Parmesan Light)
2 tsp. dried oregano
2 tsp. dried Italian spices
1 tsp. paprika
1 tsp. dried rosemary
3 cloves garlic, minced
1 large egg
Ground Himalayan salt
Freshly ground black pepper
for the soup:
1 medium onion, diced
2 medium carrots, peeled and diced
1 stalk celery, diced
a small bunch of freshly chopped cilantro & sage
8 c. low-sodium chicken broth (I used Campbells)
1/2 c. small dry pasta (I used Acini di Pepe)
4 c. baby spinach; roughly chopped
In a large bowl, stir ground chicken, bread crumbs, Parmesan, dried spices, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter to make about 30-ish meatballs.
Place meatballs on a baking sheet and bake them at 325 F for 16 mins (turning them after 8 minutes so to cook evenly on both sides.
Remove meatballs from over and put aside.
In a 6 quart (minimum) instant pot add carrots, celery, onions, chicken broth, cilantro and sage. set to “soup” (high pressure) for 15 minutes. Once finished, quick release steam. *For a regular pot cook till tender and fragrant; about 10- 20 minutes depending on your element heat*
Add meatballs and pasta. set to soup again (high pressure) for 10 minutes. Once finished, quick release steam. *for a regular pot bring to a boil and cover and simmer for 10 minutes*
Add spinach and replace cover, leaving it on “keep warm setting” for aprox 2-5 minutes or until spinach is wilted. *for a regular pot, leave it on simmer and add the spinach. Cover and continue to simmer till spinach is wilted*