Pescatarian Instant Pot Italian Wedding Soup
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ lb ground beef (80/20)
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 tsp dried italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
For the soup
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 parmesan rind (about 2–3 inches) (optional)
Can be omittedparmesan rind
- ¾ cup acini di pepe pasta (uncooked)
- 4 cups escarole, roughly chopped
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- grated parmesan cheese, for serving (optional)
Instructions
- 1
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk and form a paste. In a large mixing bowl, combine the ground pork, ground beef, soaked breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture.
- 2
Roll the meat mixture into balls about 1 inch in diameter (roughly 1 tablespoon each) and arrange them in a single layer on a rimmed baking sheet. You should have about 36–40 meatballs. Refrigerate while you prepare the soup base.
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