Italian Wedding Soup
🍳 Cook: 30 min
Nutrition
per per serving487
Calories
40.8g
Protein
30.1g
Carbs
21.9g
Fat
Ingredients
| 0.25 cup | 60 ml | Pecorino Romano cheese, grated |
| 2 | garlic cloves, crushed | |
| 2 tablespoon | 30 ml | cilantro, chopped |
| 0.5 cup | 120 ml | panko crumbs |
| 1 | egg, beaten | |
| — | sea salt and ground black pepper, to taste | |
| 0.5 pound | 225 g | ground beef |
| 0.5 pound | 225 g | ground turkey |
| 4 cup | 960 ml | chicken broth |
| 1 | celery stalk, chopped | |
| 6 ounce | 170 g | noodles |
| 2 | garlic cloves, minced | |
| 2 | tomatoes, crushed | |
| 2 | bay leaves | |
| 1 tablespoon | 15 ml | olive oil |
| 1 | onion, chopped |
Instructions
- Italian Wedding Soup (Ready in about 30 minutes | Servings 4)
Per serving: 487 Calories; 21.9g Fat; 30.1g Carbs; 40.8g Protein; 4.7g Sugars
Meatballs: 1/4 cup Pecorino Romano cheese (grated); 2 cloves garlic (crushed); 2 tablespoons cilantro (chopped); 1/2 cup panko crumbs; 1 egg (beaten); sea salt and ground black pepper (to taste); 1/2 pound ground beef; 1/2 pound ground turkey.
Soup: 4 cups chicken broth; 1 celery stalk (chopped); 6 ounces noodles; 2 cloves garlic (minced); 2 tomatoes (crushed); 2 bay leaves; 1 tablespoon olive oil; 1 onion (chopped).
- In a mixing bowl, thoroughly combine all ingredients for the meatballs.
- Form the mixture into 20 meatballs. Press the "Saute" button and heat the oil. Now, brown the meatballs in batches; reserve.
- Heat the olive oil; saute the onion, celery, and garlic for 3 to 4 minutes or until they are fragrant.
- Add the tomatoes, broth, and bay leaves to the inner pot.
- Secure the lid. Choose the "Manual" mode and cook for 12 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Next, sit in the noodles and secure the lid again.
- Choose the "Manual" mode and cook for 5 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appetit!