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Ingredients

1 tablespoon olive oil 1 ½ cups chopped carrots 1 cup sliced celery ½ cup diced red onion 1 teaspoon dried parsley ¼ teaspoon dried basil ¼ teaspoon ground black pepper 6 cups no-salt-added chicken broth 20 Italian meatballs, preferably home made ½ cup pastina pasta 6 ounces baby spinach 4 teaspoons grated Parmesan cheese salt to taste

Nutrition Info

308.9 calories carbohydrate: 24.5 g cholesterol: 66.8 mg fat: 14.2 g fiber: 3.8 g protein: 21.1 g saturatedFat: 4.7 g servingSize: - sodium: 409.7 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion, cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
Ladle into bowls and top with Parmesan cheese.

4 servings

Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!