Description
Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped carrots
- 1 cup sliced celery
- ½ cup diced red onion
- 1 teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- 6 cups no-salt-added chicken broth
- 20 Italian meatballs, preferably home made
- ½ cup pastina pasta
- 6 ounces baby spinach
- 4 teaspoons grated Parmesan cheese
- salt to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots
- celery
- and red onion; cook until tender
- 4 to 5 minutes. Season with parsley
- basil
- and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
- Ladle into bowls and top with Parmesan cheese.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 4