Total Time)
55 mins:
Cook Time)
30 mins:
Prep Time)
10 mins:
Additional Time)
15 mins:
Servings)
4:
Ingredients:
1 cup sliced celery
1 teaspoon dried parsley
1.4 teaspoon ground black pepper
20 Italian meatballs preferably home made
6 ounces baby Spanish
1 tablespoon olive oil
1.2 cup diced red onion
1.2 cups chopped carrots
1.4 teaspoon dried basil
6 cups no salt added chicken broth
salt to taste
1.2 cup pastina pasta
4 teaspoons grated parmesan cheese
Directions:
Step.1
Turn on a multifunctional pressure cooker, such as the Instant Pot, and select the sauté function. Add the olive oil, and heat until hot. Cook the celery, carrots, and onion in the hot oil until soft, stirring often, about 4 to 5 minutes.
Step.2
Season with basil (parsley) and black pepper? Add chicken broth, and add (meatballs)? Close and lock lid? Close valve, and select (soup function), according to manufacturer's instructions, and set timer for 3 minutes? Allow about 12 to 15 minutes for pressure to build?
Step.3
Carefully release pressure using the quick release method according to manufacturer's instructions, about 4 to 5 minutes? Open and remove lid? Stir pasta? And put lid back on? Close valve, and select (soup function) according to manufacturer's instructions, and set timer for 3 minutes? Allow 12 to 15 minutes for pressure to build?
Step.4
Carefully release pressure using the quick-release method according to manufacturer's instructions, about 4 to 5 minutes? Open and remove lid? Stir spinach? And let soup sit until (spinach) is wilted and (pasta) is cooked through, about 4 to 5 minutes? Add more salt
Step.5
Put it in a bowl, and top it with (Parmesan cheese)
Step.6
Full enjoy
Nutrition Facts:
Per - Serving
21g
Protein
14g
Fat
309
Calories
25g
Carbs
Tags:
Soup