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Pressure-Cooker Italian Wedding Soup
I like to buy large bags of frozen meatballs to have on hand for quick-fix meals. Meatballs can be used in so many different ways when I'm in a pinch for time, and they work so nicely in this soup. —Rebecca Yankovich, Springfield, Virginia
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 medium carrots, chopped
- 1 celery rib, chopped
- 1 medium onion, chopped
- 2 cartons (32 ounces each) chicken stock
- 1 package (26 ounces) frozen fully cooked Italian meatballs
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup uncooked ditalini or other small pasta
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 package (10 ounces) fresh spinach (about 13 cups), chopped
Directions
- 1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, add carrots, celery and onion; cook and stir until crisp-tender, 4-6 minutes. Press cancel. Stir in stock, meatballs, condensed soup, ditalini, oregano and pepper.
- 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release. Stir in spinach until wilted.
Nutrition Facts
1-1/2 cups: 321 calories, 21g fat (9g saturated fat), 40mg cholesterol, 1242mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 18g protein.
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