Instant pot Italian Wedding Soup

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INSTANT POT ITALIAN WEDDING SOUP COURSE: SOUPS/STEWSCUISINE: ITALIANKEYWORD: ITALIAN WEDDING SOUPMAIN INGREDIENT: BEEF, PASTA, PORKPREP TIME: 20 MINUTESCOOK TIME: 25 MINUTESTOTAL TIME: 45 MINUTESSERVINGS: 6 SERVINGSCALORIES: 354KCALAUTHOR: PAINT THE KITCHEN RED Instant Pot Italian Wedding Soup is a hearty, flavor-packed Italian-American favorite. This crowd-pleasing soup has the perfect marriage of flavors that comes from beans, spinach, pasta, spices, Parmesan cheese, and meatballs. Pressure cooking lets you bring this soup to the table in a fraction of the time. INGREDIENTS MINI ITALIAN MEATBALLS
    1/4 cup  bread crumbs
    1/4 cup  Parmesan cheese grated
    2 Tbsp  whole milk
    2 Tbsp  parsley chopped
    1  egg beaten
    2 tsp  Italian seasoning
    1 tsp  garlic minced
    3/4 tsp  salt or to taste
    1/2 tsp  black pepper
    1/2 tsp  crushed red pepper or to taste
    pinch  nutmeg
    1/2 lb.  ground beef or ground pork or a combination of both
SOUP
    2 Tbsp  olive oil
    1 cup  onion chopped
    1 cup  carrots chopped
    1 cup  celery chopped
    1 Tbsp  garlic minced
    1 cup  ham 1/4 inch cubes
    1/2 cup  white wine
    2 tsp  crushed red pepper or to taste
    2 tsp  dried oregano
    1 tsp  black pepper freshly ground
    1 tsp  salt or to taste
    1 large or 2 small  bay leaves
    7 cups  chicken broth
    25 mini  mini Italian meatballs, (recipe included above)
    1/2 cup  acini di pepe pasta
    2 cups  cannellini beans cooked, (or 1 15 oz. can
    2 cups  spinach fresh, chopped
    2  eggs beaten
    1/4 cup  Parmesan cheese grated
    1/2 cup  parsley chopped

INSTRUCTIONS
MINI ITALIAN MEATBALLS
Combine all ingredients for the meatballs, except the ground beef.
Add in the ground beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth.
Form into 3/4-inch mini meatballs and place on a baking sheet until ready to use.
SOUP
Select the ?Saute? function and pre-heat the Instant Pot.
Once the Instant Pot has pre-heated, heat the olive oil.
Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
Deglaze with white wine and stir to remove any brown bits. Press 'Cancel'
Stir in red pepper, oregano, black pepper, salt, and bay leaves.
Stir in broth.
Gently stir in meatballs and pasta.
Close the lid and pressure cook on high pressure for 6 minutes.
Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out with the steam.
Open the Instant Pot and stir in beans and spinach.
In 'Saute' mode, cook soup for another 2 minutes, or until heated through and spinach has wilted.
Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or use a trivet.
Temper the eggs: Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
Add the egg/broth mixture to the soup in a steady slow drizzle, constantly stirring in a circular fashion.
Serve into soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
NOTES
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
See the blog post for more detailed recipe tips.
Adapted from Cuisine at Home Splendid Soups

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