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Meatball Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Italian Meatball Soup You Gotta Try Today

Creamy Italian meatball soup loaded with savory pork, sausage, hearty vegetables, and finished with parmesan and heavy cream — ready in a pressure cooker in under an hour.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 people
Calories 532 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil for sautéing
  • ¾ cup minced onion about ½ large onion
  • 1 tablespoon minced garlic
  • 1 lb ground pork, beef, or veal
  • 1 lb Italian sausage mild or hot
  • 1 large egg
  • ½ cup parmesan cheese
  • ½ cup plain bread crumbs like panko
  • ⅓ cup whole milk
  • 2 tablespoons chopped parsley fresh or dried
  • 1 heaping teaspoon dry Italian herb blend less if using seasoned crumbs
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil extra for searing
  • 1.5 cups diced onion about 1 large onion
  • 2 tablespoons minced garlic
  • 16 ounces sliced cremini mushrooms
  • 3 cups carrot rounds about 4-5 large carrots
  • 4 ribs celery chopped
  • 48 ounces beef stock
  • 2 teaspoons dry Italian herb blend
  • ¼ teaspoon red pepper flakes
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 2 tablespoons chopped parsley
  • 8 ounces fresh spinach
  • salt and pepper to taste

Instructions
 

Instructions

  • Heat 2 tablespoons olive oil in pressure cooker on medium. Add ¾ cup minced onion and cook for 5 minutes. Add 1 tablespoon garlic and cook 1 minute.
  • In a bowl, mix meats, egg, parmesan, breadcrumbs, milk, parsley, Italian herbs, salt, and pepper. Combine gently until mixed.
  • Roll into 1-inch meatballs. Set aside.
  • Add 2 tablespoons olive oil to pot, sear meatballs in batches until browned. Remove and set aside.
  • Return meatballs to pot. Add onions, garlic, mushrooms, carrots, celery, stock, Italian herbs, and pepper flakes. Seal lid, cook on high pressure for 12 minutes.
  • Quick release pressure. Stir in heavy cream, parmesan, parsley, and spinach. Let spinach wilt. Adjust salt and pepper to taste.

Notes

Store in fridge for 4 days or freeze up to 3 months. Reheat slowly to keep cream from separating. Meatballs can be cooked and frozen for later use.