This easy Italian wedding soup comes together quickly and tastes like you've spent all day in the kitchen. Plus, it's Instant Pot and Crock-Pot friendly!
Chop onions, carrots and celery then set aside.
Place the 2 tablespoons of olive oil in your Instant pot and set on saute. Then add the veggies. Saute for 4 minutes. Stirring occasionally to prevent veggies from sticking.
Then add the two cartons of stock to the Instant pot, stir gently.
Next place in the frozen meatballs add the pressure cooking top, lock in place and set for 7 minutes on pressure cook.
Once your time is up, do a quick release of pressure, Then remove lid and add in the pasta and spinach. Stir,then add pressure cooking lid again and cook for 4 minutes.
Then do a quick release of the pressure, ladle soup into bowls top with grated cheese and enjoy!
If you don’t have an Instant pot, you can use your crock pot. Just omit the oil and skip step 2. Instead place all the veggies into your crock pot, then add stock and frozen meatballs. Cook on low for 2-3 hours. Then add pasta and spinach and cook for another 30-40 minutes or until pasta is done.