Easy Instant Pot Italian wedding soup can also be made on the stovetop for a quick weeknight dinner using frozen meatballs for a fast shortcut.
PREP TIME 10 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 6- 8 servings
Ingredients
1/2batch of homemade Italian meatballssee notes below or 30 Italian flavored meatballs from the freezer section of your grocery store
2tablespoonsolive oil or butter or 1 tablespoon of each
3 - 4large carrotsdiced
1/2onionchopped
1cupwhite winesauvignon blanc, chardonnay, or pinot grigio
8cupschicken stock
1cupIsraeli couscous
2cupsbaby spinachchopped
Grated parmesan for serving
Instructions
INSTANT POT INSTRUCTIONS:
Heat the olive oil or butter in the Instant Pot on the SAUTE setting.
Brown the meatballs in batches so you don't overcrowd the Instant Pot. Transfer the browned meatballs to a clean plate while you cook the veggies.
Add the chopped carrots and onions to the Instant Pot and cook until softened, about 4 minutes.
Pour the white wine into the pot and use a spoon to scrape up all the browned bits on the bottom as it cooks. Let the wine thicken, about 5 minutes.
Add 4 cups of chicken stock to the pot and then stir in the meatballs and couscous. Cover the Instant Pot and seal the lid.
Cook on HIGH for 5 minutes.
Quick release the Instant Pot. Stir in the remaining 4 cups of chicken stock and let it warm through.
Add the chopped spinach, stir it in and let it wilt for 1 minute.
Serve with grated parmesan sprinkled over the top.
STOVETOP INSTRUCTIONS:
In a large soup pot, heat the olive or butter over medium-high heat.
Brown the meatballs in batches so you don't overcrowd the pot and have room to turn them over. Use a slotted spoon to transfer the browned meatballs to a clean plate and repeat browning meatballs as needed until they are done.
Add the chopped carrots and onions to the pot and cook until softened, about 4 minutes.
Pour the white wine into the pot and use a wooden spoon to scrape up all the browned bits from the bottom. Let the wine come to a boil and cook for 5 minutes to thicken slightly.
Pour in the chicken stock and bring it to a boil over high heat. Once boiling, reduce the heat to low and keep it at a simmer.
Use the slotted spoon to return the browned meatballs to the pot. Pour in the couscous and stir. Cover the pot and cook for 10 minutes.
Test the carrots with a fork. If they are not tender, simmer the soup a few more minutes.
Add the roughly chopped spinach to the soup. Stir it in and let it wilt for 1 minute before serving with grated parmesan sprinkled over the top.
Recipe Notes
Frozen Meatballs for Soup:
We love our homemade meatballs recipe for this soup but in a pinch I also use frozen meatballs from the grocery store to keep it easy. You can use frozen meatballs straight from the freezer, you just might need a few minutes more of browning time. They will warm through while simmering in the soup broth.
Israeli Couscous Substitution:
Our family LOVES the texture of the large pearl Israeli couscous, I love how quickly it cooks in the broth. However, if you can't find it at your store, you could substitute any of these:
acini di pepe pasta
orzo pasta
ditalini pasta
You may need to cook the pasta longer, check the timing on the package directions. If the soup thickens too much with the pasta, just add a little more chicken broth to get the texture back the way you prefer.