Instant Pot® Italian Wedding Soup

Instructions

Meatballs:

1. Line a baking sheet with waxed paper.
2. Combine the parmesan, bread crumbs, egg, garlic powder, Italian seasoning and pepper in a large bowl. Crumble turkey over parmesan mixture; mix just until combined. Shape turkey mixture into 1-inch balls. Place on prepared pan. Set aside.

Soup:

1. Select sauté setting on Instant Pot® and set to high heat. Warm olive oil. Cook and stir carrots and celery in oil for 5-7 minutes or until tender. Season with salt and pepper to taste.
2. Select cancel setting. Add chicken broth and reserved meatballs. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select soup setting; set time for 3 minutes.
3. Select cancel setting. Quick release pressure carefully, as directed by manufacturer. Stir in pasta. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select soup setting; set time for 3 minutes.
4. Select cancel setting. Quick release pressure carefully, as directed by manufacturer. Insert a thermometer into meatballs to read at least 165°F. Gradually stir in parmesan and spinach. Let stand until spinach is wilted. Serve with red pepper flakes and additional parmesan.