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Italian wedding soup in a wide shallow bowl, golden broth dotted with tiny meatballs, small pasta, and green escarole, dusted with Parmesan, on a rustic kitchen table, natural light, shallow depth of field, landscape orientation

Italian Wedding Soup

A soothing broth containing tiny meatballs, acini di pepe noodles, and soft escarole.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 0.75 lb ground beef and pork mix
  • 0.25 cup breadcrumbs
  • 1 egg
  • 0.25 cup grated Parmesan
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 7 cups chicken broth
  • 0.75 cup acini di pepe pasta
  • 4 cups escarole chopped
  • 1 tsp salt

Method
 

  1. Mix the meat, breadcrumbs, egg, Parmesan, and a pinch of salt, then roll into small meatballs.
  2. On Sauté, heat the oil and lightly brown the meatballs, then set them aside.
  3. Add onion, carrots, and garlic to the pot and cook 3 minutes. Pour in the broth and return the meatballs.
  4. Seal and pressure cook on High for 5 minutes, then quick release.
  5. Switch to Sauté, add the pasta and escarole, and simmer 8 minutes until the pasta is tender. Season and serve.

Notes

Make the meatballs mini so they cook through and fit on a spoon.