Italian Wedding Soup with Mini Meatballs (4 SVGS)

INSTANT POT DIRECTIONS: Add 1 tablespoon of olive oil to the instant pot then sitr in the meatballs and vegetable blend to coat with oil. Add the dried pasta then pour on the Italian chicken broth PLUS 2 cups of water (16 fluid ounces). Secure the lid then cook on high pressure for 4 minutes. Carefully do a quick release of the steam then remove the lid. Chop the spinach into strips then stir into the soup. Serve with the warm dinner rolls, a sprinkling of Parmesan cheese and black pepper.

1. STOVE TOP DIRECTIONS: Place the medium pot on a medium burner with 1 tablespoon of oil (olive oil recommended). Preheat the pot for 2 minutes then carefully add the meatballs and the vegetable blend to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to brown and soften.
2. Now pour in the pouch of Italian chicken broth PLUS 2 cups (16 fluid ounces) of water. Stir well then place the lid on the pot for 1-2 minutes, or until the broth comes to a low boil.
3. Add the mini pasta to the pot and stir to mix evenly with the broth. Turn the burner to medium-low, place the lid back on the pot and boil for an additional 9 to 11 minutes, or until the pasta is tender. If the soup gets too thick, add another 1/4 cup of water.
4. Remove the soup from the burner and turn off all heating elements. Chop the spinach into strips and stir into the soup. Ladle the soup into bowls then top with Parmesan cheese and fresh cracked pepper as desired. Serve with the warm dinner rolls.

*Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.