Pressure Cooker Italian Wedding Soup is stuffed with savory turkey meatballs, fresh dill, and fun bowtie pasta!
**Recipe and photos updated on 9.8.18
Today’s the day. It’s Monday morning, Kevin just bicycled down the street to his first day on the job in Austin, and I’m here at home, realizing how crazy this is. We’ve decided that at least for a couple of months I’ll be staying at home working to get the blog up and running, continuing to grow my Etsy shop, and hosting folks through AirBnb. November 2nd – today’s the day!
Soups are my thing. I always have people ask me “what’s your favorite thing to cook?” I never knew what to say, so I started to think about what I feel most comfortable with creating, what is always a safe bet when hosting a large group of people, and what makes everyone happy. Soup answered all those questions for me! Not only are they generally pretty low maintenance, but more often than not you can create some sort of soup with pantry staples you have on hand. The fewer trips to the grocery store the better!
I first discovered this Italian Wedding Soup from Ina Garten about 2 years ago and am always trying to figure out how long it’s been since I last made it because I want to make it again! It’s that good you guys. Heck, I didn’t even like meatballs when I first made it and now I’m a convert.
There are a lot of recipes I’ve posted on Kitschen Cat where I tell you it’s okay to make substitutions or subtract things if you just don’t have it on hand. Well, to be blunt, this recipe is absolutely perfect and should be made exactly.as.written. 🙂 You won’t regret it. Promise.
I have a few tips for you to make this recipe as perfect as possible.
1. Eat or refrigerate your soup ASAP to keep the noodles from getting too mushy.
2. Don’t skimp on the dill or parsley!! It may seem like a lot, but trust me, it works so well.
3. Eat a bowl for lunch, eat a bowl for dinner, and repeat until all gone.
More Soup Recipes You’ll Love!
- 1/2 lb ground turkey
- 1/2 lb pork sausage
- 1/2 cup white bread crumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 1/4 cup milk
- 1 egg, beaten
- salt and pepper to taste
- To make meatballs, combine all ingredients together in a large bowl. Mix gently until all ingredients are incorporated.
- Form meatballs into small balls, about an inch in diameter, then set aside.
- In pressure cooker, heat oil on sauté setting and add the onion, carrots, and celery. Cook for 5-6 minutes until veggies start to sweat and soften.
- Add in chicken broth and raw meatballs, then stir, lock lid, and set to high pressure for 5 minutes.
- When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- Add in bowties, spinach, and fresh dill, and simmer for 10 minutes or until pasta is al dente.
Recipe and photos updated on 9.6.18