Get ready to slurp up a delicious, comforting bowl of Italian Wedding Soup that’s sure to become a family favorite This classic recipe is a staple for a reason – it’s easy to make, packed with flavor, and can be ready in just 30 minutes. Yes, you read that right… 30 minutes!

So, what makes this soup so special? For starters, it’s made with tender, juicy meatballs that are simmered in a rich, savory broth. And the best part? You can use homemade or store-bought meatballs – whichever suits your fancy!

Now, let’s talk about the pasta. Traditionally, acini di pepe pasta is used, but feel free to substitute with ditalini or orzo if you can’t find it. And don’t worry if you’re short on time – this soup is a breeze to make, even on the busiest of weeknights!

Here’s the deal – this recipe is a total game-changer. Not only is it quick and easy, but it’s also ridiculously delicious. And the best part? You can make it ahead of time and freeze it for later. Talk about a win-win!

So, what are you waiting for? Dive on in and get ready to slurp up a bowl of comfort food goodness!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set them aside.

2. Add some more olive oil to the pot, then add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.

3. Add the chicken broth, white wine (if using), and browned meatballs to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.

4. Add the acini di pepe pasta to the pot and cook until al dente, about 8-10 minutes.

5. Season the soup with salt and pepper to taste, then serve hot and enjoy!

Freezer Instructions:

1. Cool the soup to room temperature, then transfer it to an airtight container or freezer bag.

2. Label the container or bag with the date and contents, then store it in the freezer for up to 3 months.

3. To reheat, thaw the soup overnight in the fridge, then reheat it in the pot or microwave until hot and steaming.

Instant Pot Instructions:

1. Brown the meatballs in the Instant Pot using the “saute” function, then remove them from the pot and set them aside.

2. Add the chopped onion and garlic to the pot and cook until translucent, about 3-4 minutes.

3. Add the chicken broth, white wine (if using), and browned meatballs to the pot. Close the lid and set the valve to “sealing”.

4. Cook the soup on high pressure for 10-15 minutes, then let the pressure release naturally for 10 minutes.

5. Add the acini di pepe pasta to the pot and cook until al dente, about 5-7 minutes.

6. Season the soup with salt and pepper to taste, then serve hot and enjoy!