Rating: 4.82 stars
73 Ratings
  • 5 star values: 69
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.

  • Ladle into bowls and top with Parmesan cheese.

Nutrition Facts

309 calories; protein 21.1g; carbohydrates 24.5g; fat 14.2g; cholesterol 66.8mg; sodium 409.7mg. Full Nutrition
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