Freezer-Friendly Instant Pot Italian Wedding Soup

by Maddie
White bowl of Italian Wedding Soup, Golden Spoon and parmesan cheese on the side

You will not believe me when I tell you how I stumbled upon this delicious soup for the first time in my life. Even though this story might shame my Italian side of the family, I will be honest and tell you anyway.

 

It was Friday, October 8th, 2021, around 8PM in the Admirals Club of Charlotte Douglas International Airport. I was traveling from Miami to Des Moines, Iowa, to pick up the cutest mini wolf ever, my Kylo.

 

My flight was delayed, and I was starving, but I was not too fond of anything they were serving. Disappointed at the options, I was ready to return to my seat when I saw someone pass me by with a bowl of warm soup. I was on a mission to find that soup! Walked directly to the soup area in the buffet and read “Italian Wedding Soup.” I’d never heard of Italian Wedding Soup before, so I was intrigued and decided to taste it.

 

Oh my God! I don’t know if it was because I was starving or what, but I loved it! It was so good that the first thing I cooked when I was back home from my trip was Italian Wedding Soup.

 

When I need to detox, this is one of the recipes I go to for healthy lunch or dinner.

 

This is my Freezer-Friendly Instant Pot Italian Wedding Soup Recipe

Hope you enjoy it as much as I do!

Why I Love It

  • Flavorful: This soup packs a lot of flavors, and I love it.
  • Nutritious: If you want to make this Low-Carb, eliminate the Pearl Couscous. But either way, this recipe is super healthy and nutritious, packed with fiber from the veggies, protein, fat, and the right amount of carbs. 
     
  • One & Done: I just put everything inside the Instant Pot, hit the “Soup” button, and wait for it to be done. To serve, I add the fresh spinach and sprinkle Parmesan Cheese. That’s it!
  • Make Ahead & Freezable: This recipe can be stored in the refrigerator for up to 5 days in an airtight container. You can also freeze it. When ready to eat, defrost it in the fridge overnight, and reheat it. 

What Are The Ingredients?

Yellow Onion: Besides the great flavor it adds to recipes, Onions contain antioxidants and compounds that fight inflammation.

 

Garlic: Another nutritious powerhouse, Garlic is also crucial for adding flavor to this recipe. 

 

Carrots: crunchy texture and highly nutritious; carrots have been associated with lower cholesterol. I like to chop these in half slices or quarter slices.

  

Celery: I like to chop these in half slices as well. Celery is rich in vitamins and minerals, supports digestion, reduces inflammation, and it a great source of antioxidants. 

 

Pearl Couscous: The traditional recipe goes with “acini de Pepe”, but I don’t mind using Pearl Couscous; I like the texture. Besides, I came to know this recipe with pearl couscous the first time I tried it.

 

Spinach: I like to use fresh spinach for this recipe

 

Red Pepper Flakes: I like my soup with a hint of spice, so I add Red Pepper Flakes, but this is optional. 

 

Parmesan Cheese: This is a must! When serving, sprinkle Parmesan Cheese. 

 

Water: I prefer to use water instead of pre-made Stock to make this recipe as clean and healthy as possible. The veggies, the meatballs, and the parmesan give this soup its rich flavor. 

 

Juiciest Meatballs: My Go-To Recipe for the juiciest meatballs every time. I make these ahead of time and freeze them. When I’m ready to cook Italian Wedding Soup, I defrost the meatballs overnight and add them to the Instant Pot. 

Chopped Carrots, Celery and Onion in individual small bowls, plus garlic, spinach and Pear Cous Cous, all arranged on top of a Wooden Chopping Block.

How To Make Freezer-Friendly Instant Pot Italian Wedding Soup

Prep The Veggies: Chop the carrot, onion, and celery and slice the garlic. 

 

Instant Pot:

  1. Add all the ingredients to the Instant Pot except for the Spinach and the parmesan.
  2. Put the Lid on, close it, and remember to turn the valve to seal it.
  3. Select the Soup/Broth Option and wait for it to finish cooking. 

 

Add Spinach: When Instant Pot is done cooking, open the valve and let it release pressure naturally. Open the Lid, add the Fresh Spinach and wait a couple of minutes until the greens just wilt. 

 

Serve with sprinkled parmesan cheese and enjoy!

Carrots, Celery, Meatballs, Onion and Pearl Cous Cous inside Instant Pot
Carrots, Celery, Meatballs, Onion and Pearl Cous Cous inside Instant Pot

Substitutions

Pearl Couscous: As I mentioned, traditional Italian wedding soup is made with “acini de Pepe.” You can use “acini de Pepe,” or you can substitute it with another small pasta like “Fregola”, “Ditalini,” “Stelline,” or “Orzo.” I used Pearl Couscous because I love the texture and had some in my pantry. 

How To Store It

The Instant Pot Italian Wedding Soup and be stored in the refrigerator for up to 5 days in an airtight container. I use 16 oz / 32 oz Plastic Jars with lids to keep it. 

 

You can also freeze this recipe, using the Souper Cubes for individual portions, for up to 3 months. 

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White bowl of Italian Wedding Soup, Golden Spoon and parmesan cheese on the side

Freezer-Friendly Instant Pot Italian Wedding Soup


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  • Author: Maddie @TheFoodieKitchn
  • Total Time: 45
  • Yield: 3 1x

Description

Unlock the mouthwatering flavor of this Freezer-Friendly Instant Pot Italian Wedding Soup in minutes, with this easy recipe! Enjoy a hearty meal that’s full of flavor without all the effort.


Ingredients

Units Scale
  • 1/2 Yellow Onion, diced
  • 2 Carrots, peeled, halved lengthwise, and sliced
  • 2 Celery Stick, halved lengthwise and sliced
  • 2 Garlic cloves, sliced
  • 12 Juiciest Meatballs, cooked
  • 1/4 cup of Pearl Couscous
  • 2 ounces of Fresh Spinach
  • 3/4 tablespoon of Salt (To Taste)
  • 1/2 teaspoon of Red Pepper Flakes (Optional)
  • 1/2 teaspoon Black Pepper
  • 2 Tablespoon Grated Parmesan Cheese for serving (To Taste)

Instructions

  1. Add the onion, celery, garlic, water, pearl couscous, meatballs, and salt/pepper in an Instant Pot. Put the lid on, turn the valve to seal, and Select Soup/Broth Option.
  2. Once the cooking time is done, let the pressure release naturally.
  3. Stir in Fresh Spinach and let sit in the pot until greens just wilt.
  4. Serve with sprinkled parmesan cheese, and enjoy!

Notes

Substitutions

  • Pearl Couscous: Traditional Italian Wedding Soup is made with “Acini de Pepe”. You can use “Acini de Pepe,” or you can substitute it with another small pasta like “Fragola”, “Ditalini,” “Stelline,” or “Orzo’. I used Pearl Couscous because I love the texture and had some in my pantry.

How to Store?

  • The Instant Pot Italian Wedding Soup can be stored in the refrigerator for up to 5 days in an airtight container. I use 16 ounces / 32 ounces Plastic Jars with Lids to keep it.
  • You can also freeze this recipe, using the Souper Cubes for individual portions, for up to 3 months.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Lunch
  • Method: Instant Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 392
  • Sugar: 6.8
  • Sodium: 3015.8
  • Fat: 16.9
  • Saturated Fat: 5.6
  • Unsaturated Fat: 0
  • Trans Fat: 0.5
  • Carbohydrates: 25.3
  • Fiber: 3.9
  • Protein: 36.2
  • Cholesterol: 90.1

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