This is the best recipe for Italian Wedding Soup—made with frozen meatballs in the Instant Pot for a low-prep weeknight dinner the entire family loves.
❤️ Why You’ll Love This Recipe: This Italian Wedding Soup cooks up quick, thanks to frozen meatballs. This Instant Pot soup recipe is also make-ahead friendly and kids love it.
This a popular soup recipes from our Electric Pressure Cooker Cookbook. However, I wanted to make it on a weeknight with store-bought frozen meatballs.
Even though we’ve adapted it, it’s still a hearty meal that’s full of flavor and warms everyone up on a chilly night.
Wedding Soup Ingredients
Here are the ingredients for fast Instant Pot Italian Wedding Soup:
- Frozen meatballs: You can use your favorite Italian meatballs for the soup.
- Chicken broth Make homemade or use low-sodium store-bought chicken broth.
- Greens: Fill your soup with nutrients using spinach or endive.
- Pasta: We love using acini de pepe noodles, but any short pasta will work. We’ve made this with ditalini and orzo and had great results with both.
How to Make Italian Wedding Soup in an Instant Pot
This soup couldn’t be simpler, and it comes together in just a few minutes!
Great for Frozen Meatballs
The great thing about this recipe is that you don’t need to defrost the meatballs! You can add them directly from frozen to the pot with your broth, seasonings and pasta. They’ll all cook at the same time.
As for what size to use, we used these 1 ounce meatballs in this recipe, but you could also use 1/2 ounce meatballs with no change to the cook time.
Dump and Cook Meal
This recipe is a great dump-and-go meal! So simply stir together all of the ingredients, lock the lid in place, and walk away. When the cooking time ends, you’ll have dinner hot and ready to serve.
Frequently Asked Questions about Italian Wedding Soup
This soup doesn’t need much in the way of garnish. We like to sprinkle each bowl with some parmesan cheese. You could add fresh parsley or basil too if you have some on hand.
To add a kick to your soup, you can use your favorite brand of spicy Italian meatballs. You can also add crushed red pepper flakes to taste.
Store leftover soup in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave.
Freeze the soup in a freezer-safe container for up to six months. Defrost overnight in the fridge then reheat to serve. If you’re worried about the pasta getting overcooked, cook the noodles separately then add them just before serving.
More Instant Pot Soup Recipes
You might love these other fast and easy weeknight soup recipes too:
- Instant Pot Garden Fresh Minestrone Soup is a light and refreshing summery soup packed with veggies.
- Old-Fashioned Instant Pot Beef Stew Recipe is hearty and full of tender, juicy pieces of beef and potatoes.
Do you LOVE this recipe?
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- 1 package (16 oz) frozen Italian-style meatballs
- 10 cups chicken broth
- 2 cups spinach or endive, coarsely chopped
- 1/2 to 1 cup Acini de Pepe pasta (depending on your preference)
- Parmesan cheese, for serving
- Add broth, spinach, and pasta to the pressure cooking pot, and stir to combine. Add meatballs. Lock lid in place. Select High Pressure and 2 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a quick pressure release. When the valve drops, carefully remove the lid.
- Ladle soup into bowls and season with salt and pepper to taste. Sprinkle parmesan cheese on top, if desired, and serve.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 1292mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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