Ingredients:
- 1 Tablespoon Olive Oil
- 1 ¼ cups carrots, diced
- 1 ¼ cups yellow onion, diced
- ¾ cup celery, diced
- 1 tabelspoon garlic, minced
- 8 cups Chicken broth,
- 2 teaspoons Italian seasoning
- Salt/Pepper
- ¾ cup dry Acini De Pepe Pasta
- 8 oz. fresh Spinach
Meatballs
- ½ lb. ground beef, 80% lean
- ½ lb. ground pork
- 1 egg, beate
- ¼ cup Parmesan Cheese, finely grated into a powder
- 3 cloves garlic, finely diced
- 1/3 cup fresh Parsley, roughly chopped
- Salt & Freshly Ground Pepper
Method
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Gently combine the meatball ingredients. Don’t overwork the meat.
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Roll the meat into 1-inch balls.
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Set the Instant Pot to saute mode and add the olive oil.
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Brown the meatballs in batches for about 3 minutes, until all sides are brown.
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Remove the meatballs from the pot and add the onions, carrots, and celery. Saute for 5 minutes, until softened.
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Add the garlic, saute for 1 minute.
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Add the chicken broth. Run a silicone spatula along the bottom of the pot to release the brown bits, his helps mitigate the burn indicator that we tend to see with Instant Pots.
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Add the Italian seasoning and meatballs.
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Close the lid and seal the valve. Pressure Cook for 5 minutes.
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Flip the quick release valve and allow the steam to escape.
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Add the acini de pepe and press the saute button. Cook for 9 minutes.
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Stir in the spinach, garnish with fresh Parmesan and parsley, and serve!
Nutrition
Calories: 344kcal,
Carbohydrates: 25g,
Protein: 20g,
Fat: 19g,
Saturated Fat: 6g,
Cholesterol: 81mg,
Sodium: 1398mg,
Potassium: 887mg,
Fiber: 4g,
Sugar: 4g,
Vitamin A: 8126IU,
Vitamin C: 38mg,
Calcium: 126mg,
Iron: 4mg
