Instant Pot Wedding Soup is an easy and cozy soup recipe that is perfect for soup season! Filled with hearty meatballs, tender veggies, comforting chicken broth, and leafy spinach, this recipe is a family favorite that comes together quickly for a cozy meal this time of year!
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You'll Love This Classic Italian Wedding Soup Recipe!
- A hearty soup recipe that is a perfect healthy comfort food or cozy fall dinner.
- Made in a fraction of the time compared to cooking wedding soup on the stove top.
- An easy recipe to make ahead for busy weeknights (just like our creamy chicken taco soup.)
- Use frozen meatballs, ready-made meatballs, or your own homemade juicy meatballs!
- Delicious flavorful soup that your entire family will love!
- Make this Italian soup using your pressure cooker, Ninja Foodi, or Instant Pot.
- A great recipe to use up leftover meatballs!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
What Does Italian Wedding Soup Contain?
- Chicken broth or chicken bouillon with water.
- Olive oil is used to sautee the garlic and veggies.
- Leafy greens such as kale, baby spinach, swiss chard, or whichever leafy green you prefer.
- Small pasta such as ditalini, stellini, acini de pepe pasta, or other tiny pasta - just like this chicken pastina soup!
- Fresh garlic cloves minced into small pieces or garlic powder if fresh garlic isn't available.
- Italian meatballs - make homemade meatballs with ground beef like our eggless meatballs or buy some mini meatballs from the grocery store. You can also use turkey meatballs or Italian sausage.
- Parmesan cheese for topping and additional flavor.
How to Make This Instant Pot Wedding Soup Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
How to Make Wedding Soup with Frozen Meatballs
- Heat a drizzle of oil oil in the pressure cooker pot using the sauté function. Add the garlic and then the carrots and celery.
- Pour in the chicken broth and scrape any bits off of the bottom of the pot. Place the lid on top of the pot, and turn the sealing knob to seal. Cook on manual high pressure for 10 minutes and then quick release.
- Press the cancel button, then turn the Instant Pot setting back to saute and allow the broth to come to a boil. Add the pasta and cook for about 9-10 minutes, stirring occasionally. In the last few minutes, add the meatballs.
- Take the soup off of the heat. Stir in the spinach and parmesan cheese. Allow the soup to cool for about 5 minutes, season with salt and black pepper if needed, then serve.
Wedding Soup Using Fresh Meatballs
- Before cooking the wedding soup, make homemade meatballs using one of our favorite meatball recipes like eggless meatballs or crock pot turkey meatballs.
- Then, follow the recipe as written, adding the fresh meatballs at the end of cooking.
Expert Tips
- For a bit of heat, sprinkle in some red pepper flakes.
- Use small meatballs for the best results.
- Serve with crusty bread (or our Hawaiian rolls garlic bread recipe)and a green salad for a complete, easy meal.
Storage and Freezing
- Store leftover wedding soup in the refrigerator in an airtight container for 3-4 days.
- Allow the soup to cool completely then store in the freezer in a freezer-safe container for up to 3 months.
Other Delicious Soups to Try!
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Instant Pot Wedding Soup
This hearty wedding soup in the Instant Pot is easy to make in under 30 minutes! Full of rich broth flavor and can be made with fresh or frozen meatballs!
Servings 6 servings
Calories 380kcal
Equipment
- Instant Pot (Amazon affiliate link)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 large carrots
- 3 stalks celery
- 1 cup spinach chopped
- 8 oz. short pasta ditalini, acini de pepe, orzo
- 1 oz. Parmesan cheese
- 6 cups chicken broth more if needed
- 48 mini frozen meatballs
Instructions
Instant Pot Wedding Soup with Frozen or Pre-cooked Meatballs
- Heat a drizzle of oil oil in the pressure cooker pot using the sauté function. Add the garlic and then the carrots and celery.1 tablespoon olive oil, 2 large carrots, 3 stalks celery, 2 cloves garlic
- Pour in the chicken broth and scrape any bits off of the bottom of the pot. Place the lid on top of the pot, and turn the sealing knob to seal. Cook on manual high pressure for 10 minutes and then quick release.6 cups chicken broth
- Press the cancel button, then turn the Instant Pot setting back to saute and allow the broth to come to a boil. Add the pasta and cook for about 9-10 minutes, stirring occasionally. In the last few minutes, add the meatballs and allow them to heat through.8 oz. short pasta, 48 mini frozen meatballs
- Take the wedding soup off of the heat. Stir in the spinach and parmesan cheese. Allow the soup to cool for about 5 minutes, season with salt and black pepper if needed, then serve.1 cup spinach, 1 oz. Parmesan cheese
Wedding Soup with Homemade Meatballs
- If making the recipe with homemade meatballs, use one of our homemade meatball recipes (see notes below) before proceeding with the recipe instructions listed above.
Notes
The pasta in this soup tends to soak up the broth so you may need additional broth for reheating.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze cooled soup in a freezer-safe container for up to 3 months.
If using homemade meatballs, follow either our eggless meatball recipe or our turkey meatball recipe.
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Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 35.3g | Protein: 19.9g | Fat: 15.1g
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Bob says
Delicious soup Lyndsey, thanks! Added kale and oregano also. Red pepper flakes gave it more heat however perfect as originally written.
Lyndsey Piccolino says
Thanks Bob! I'm so glad you tried it and appreciate the review. Love the additions you made!