Introduction
While traditional Italian Wedding Soup might seem intimidating to make, this keto-friendly Instant Pot version brings all the classic flavors with half the work. I’ve spent years perfecting this recipe, and I’m excited to share how you can create this comforting dish in your own kitchen.
You’ll love how the tender meatballs and fresh spinach come together in a rich, savory broth – all while keeping those carbs in check. Don’t let the name fool you; this soup isn’t just for weddings! The name actually comes from the Italian phrase “minestra maritata,” meaning married soup, which refers to how perfectly the ingredients blend together. With your Instant Pot doing most of the heavy lifting, you’ll have a delicious, hearty meal ready in under an hour.
Recipe
This hearty and comforting Keto Instant Pot Italian Wedding Soup combines tender meatballs with fresh vegetables in a flavorful broth, creating a satisfying meal that’s perfect for any night of the week. The traditional flavors remain intact while keeping the carb count low, making it an excellent choice for those following a ketogenic diet.
Using an Instant Pot not only speeds up the cooking process but also helps intensify the flavors as the ingredients cook under pressure. The combination of Italian sausage meatballs, fresh spinach, and delicate egg ribbons creates a perfectly balanced soup that’s both nutritious and delicious.
- 1 pound Italian sausage
- 6 cups chicken broth
- 2 cups fresh spinach
- 1 medium onion, diced
- 2 large eggs, beaten
- Salt and pepper to taste
Form the Italian sausage into small, 1-inch meatballs. Set Instant Pot to sauté mode and brown meatballs in batches until golden on all sides, then remove and set aside. In the same pot, sauté diced onion until translucent. Return meatballs to pot, add chicken broth, and secure the lid. Cook on high pressure for 5 minutes, followed by a 10-minute natural release. Switch back to sauté mode, add spinach and cook until wilted. Slowly pour beaten eggs into the soup while stirring continuously to create ribbons. Season with salt and pepper to taste.
For best results, verify the meatballs are uniform in size to guarantee even cooking. If you prefer a lighter soup, skim any excess fat from the surface before adding the spinach and eggs. The soup can be made ahead and reheated throughout the week, though the spinach may darken slightly. When reheating, warm gently to prevent the eggs from becoming rubbery.
Prep Time
Preparing this keto Italian wedding soup takes about 20-25 minutes before you can start pressure cooking. You’ll spend most of this time rolling your meatballs, which I’ve found goes faster if you use a small cookie scoop to portion the meat. While forming the meatballs, I like to dice the onion and get my other ingredients measured and ready.
The key prep steps include:
- Rolling 1-inch meatballs (10-12 minutes)
- Dicing the onion (3-4 minutes)
- Measuring broth and washing spinach (2-3 minutes)
- Beating eggs (1 minute)
- Getting your Instant Pot ready (2 minutes)
Don’t worry about making perfect meatballs – they’ll taste amazing even if they’re a bit uneven. Just try to keep them similarly sized for even cooking.
Equipment needed
Before jumping into cooking, let’s gather everything you’ll need for this recipe. The star of the show is your Instant Pot – you’ll want to make sure it’s clean and ready to go.
Essential equipment:
- 6-quart or larger Instant Pot
- Large mixing bowl for combining meatball ingredients
- Small cookie scoop or spoon for uniform meatball sizing
- Wooden spoon for stirring
- Measuring cups and spoons
- Slotted spoon for removing meatballs
- Whisk for beating eggs
I’d also recommend having a plate lined with paper towels nearby for the browned meatballs. While you could make this soup in a regular pot, the Instant Pot really speeds things up and helps develop those rich flavors we’re after. Trust me, it’s worth clearing some counter space for this one!
Basic Cooking Method and Time
While making Italian Wedding Soup might seem complex, the actual cooking process takes just about 30 minutes in your Instant Pot. You’ll start by browning those little meatballs until they’re golden – trust me, don’t skip this step, it adds incredible flavor!
Next, you’ll sauté the onions until they’re soft and translucent. Once that’s done, return the meatballs to the pot, add your broth, and seal it up. Set your Instant Pot to high pressure for 5 minutes, followed by a 10-minute natural release. The final touch is adding fresh spinach and creating those signature egg ribbons by slowly pouring beaten eggs into the hot soup while stirring. It’s like making magic in your kitchen – those eggs transform into beautiful, delicate strands right before your eyes!
Cooking Steps
Let’s plunge into the step-by-step process of making this cozy keto soup in your Instant Pot.
First, roll your Italian sausage into small, 1-inch meatballs. Set your pot to sauté mode and brown these little beauties until they’re golden all around – I love watching them develop that perfect crust! Next, remove the meatballs and sauté your diced onion in the same pot until it’s translucent and fragrant. Pop those meatballs back in, add your chicken broth, and seal the lid. You’ll want to cook on high pressure for 5 minutes, followed by a 10-minute natural release. Finally, switch back to sauté mode and stir in your spinach until wilted. Here’s my favorite part: slowly drizzle in those beaten eggs while stirring to create beautiful, delicate ribbons throughout the soup.
Step 1. Brown Meatballs Until Golden
To achieve the perfect Italian Wedding Soup, browning your meatballs is an absolute game-changer. Set your Instant Pot to sauté mode and give those little spheres of goodness the attention they deserve. Trust me, I’ve learned the hard way that skipping this step means missing out on incredible flavor.
Work in small batches – you’ll want enough space between meatballs to get that beautiful golden crust. I typically do about 8-10 meatballs at a time, turning them gently with tongs every 1-2 minutes. You’ll know they’re ready when they’re evenly browned on all sides and release easily from the pot’s bottom. Don’t rush this process; proper browning creates a rich foundation that’ll make your soup absolutely irresistible.
Step 2. Sauté Onions Until Softened
After removing those perfectly browned meatballs, you’ll find the bottom of your Instant Pot has collected amazing flavor-packed bits – and we’re going to put them to good use. These browned bits, known as fond, will give your soup incredible depth.
With your Instant Pot still in sauté mode, add your diced onions right into that flavorful base. You’ll want to stir them frequently, scraping the bottom of the pot to incorporate all those tasty bits into the onions. In about 3-4 minutes, they’ll become soft and translucent – that’s your signal they’re ready. I love watching the onions transform from crisp and sharp to sweet and tender. Trust me, taking time with this step builds a foundation of flavor that’ll make your soup absolutely irresistible.
Step 3. Add Broth and Pressure Cook
Those softened onions signal it’s time to bring all our elements together. Return your browned meatballs to the pot and pour in 6 cups of chicken broth – you’ll want to make sure there’s enough liquid to cover everything completely. I’ve found that scraping the bottom of the pot with a wooden spoon helps release any flavorful browned bits from the sautéing process.
Now comes the easy part! Lock your Instant Pot lid in place and set it to high pressure for 5 minutes. Once the cooking cycle ends, let the pressure release naturally for 10 minutes – don’t be tempted to do a quick release, as the gentle finish helps the flavors meld beautifully. This timing gives us perfectly tender meatballs while keeping the broth clear and flavorful.
Step 4. Add Spinach and Eggs
The final two ingredients transform this soup into a true Italian classic! Once you’ve finished pressure cooking, it’s time to add fresh spinach and create those signature egg ribbons that make Italian Wedding Soup so special.
Switch your Instant Pot back to sauté mode and add the fresh spinach. You’ll watch it wilt quickly into the hot broth – I love this magical moment! Now comes the fun part: slowly pour your beaten eggs into the simmering soup while stirring gently in a circular motion. You’ll see delicate ribbons form as the eggs cook instantly in the hot liquid. I learned this technique from my Italian neighbor, and it’s really easier than you’d think. Keep stirring until your eggs are fully cooked and distributed throughout the soup.
Step 5. Season to Taste
Getting your soup’s seasoning just right makes all the difference between good and amazing! After adding the spinach and eggs, it’s time to taste and adjust the flavors. Start with a pinch of salt and black pepper, stirring well after each addition. Since Italian sausage already contains seasonings, you’ll want to be careful not to over-salt.
For an extra burst of flavor, you can add:
- A sprinkle of garlic powder
- A dash of red pepper flakes for heat
- Fresh basil or oregano
- A splash of apple cider vinegar to brighten
Trust your taste buds and adjust gradually – you can always add more seasoning, but you can’t take it away! I like to let the soup sit for a minute between tastings, which allows the flavors to fully develop.
Customization Options
While traditional Italian Wedding Soup is delicious on its own, I’ve found that customizing this keto version opens up endless possibilities for making it your own. You can swap the Italian sausage for ground turkey or beef meatballs, or add herbs like basil and oregano for extra flavor. I love throwing in some chopped celery and carrots with the onions for more depth.
Don’t feel limited to spinach – kale or escarole work beautifully too. If you’re craving more protein, try adding shredded chicken or pancetta. For a richer broth, I sometimes stir in a splash of heavy cream or a handful of grated Parmesan. You can even spice things up with red pepper flakes or fresh garlic to match your taste preferences.
Ingredients list (with precise measurements)
Now that we’ve explored various ways to customize this soup, let’s get precise with our measurements to guarantee perfect results every time. You’ll need:
- 1 pound Italian sausage, formed into 1-inch meatballs
- 6 cups low-sodium chicken broth
- 2 cups fresh baby spinach, rinsed and patted dry
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 large eggs, well beaten
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
I’ve found these proportions create the perfect balance of meat to broth ratio, while keeping the carb count low. Trust me, I’ve tested multiple variations, and these measurements consistently deliver that classic Italian Wedding Soup taste you’re craving, minus the carbs that could kick you out of ketosis.
Storage Information
Since proper storage is essential for maintaining the soup’s flavor and safety, I’m happy to share my tried-and-true methods for keeping this keto Italian Wedding Soup fresh. You’ll want to let the soup cool completely before transferring it to airtight containers – I’ve learned the hard way that hot soup can create condensation that leads to spoilage!
Store your soup in the refrigerator for up to 4 days. While the meatballs and broth will maintain their delicious flavor, you might notice the spinach becoming slightly darker – that’s totally normal. For longer storage, you can freeze portions in freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Health Benefits or Special Features
Because I’ve made this soup countless times for my health-conscious family, I can tell you that this keto version packs some impressive nutritional benefits. You’ll get plenty of protein from the Italian sausage meatballs, while the spinach delivers essential vitamins A and K, plus iron and calcium. The eggs add extra protein and healthy fats, making this a truly satisfying meal.
What I love most is how this recipe fits perfectly into a low-carb lifestyle without sacrificing flavor. The broth is naturally rich in collagen, which supports healthy joints and skin. I’ve found that my guests can’t even tell it’s a keto-friendly version – they just know it’s delicious. Plus, at only 4 net carbs per serving, you’ll stay comfortably within your daily macros.
Prep Time
The total prep time for this keto Italian Wedding Soup is only 15 minutes – something I absolutely love about this recipe. You’ll spend about 10 minutes rolling the sausage into small meatballs and 5 minutes chopping the onion and getting your other ingredients ready. I’ve found that using slightly damp hands makes the meatball-rolling process much easier and prevents the meat from sticking to your fingers.
While the Instant Pot heats up, you can multitask by beating your eggs and measuring out your broth. I always keep my spinach leaves whole since they’ll wilt down considerably during cooking, but feel free to give them a quick chop if you prefer smaller pieces. Trust me, the minimal prep work is worth the delicious results!
Cook Time
Total cook time for this keto Italian Wedding Soup comes in at about 25 minutes, which includes 10 minutes for browning the meatballs, 5 minutes under pressure, and 10 minutes for natural release.
You’ll love how the Instant Pot speeds up what’s traditionally a long-simmering recipe. While you’re browning the meatballs, use that time to dice your onion and beat the eggs. Once everything’s under pressure, you’re free to tackle other tasks – I usually use this time to clean up my prep area or make a quick side salad. After the natural release, you’ll just need an extra minute or two to wilt the spinach and create those classic egg ribbons. It’s amazing how quickly this soul-warming soup comes together!
Total Time
Planning around 35-40 minutes from start to finish will give you plenty of time to make this soul-warming soup without feeling rushed. You’ll spend about 10 minutes prepping your ingredients and rolling those little meatballs, followed by 8-10 minutes browning them in batches. The onion sautéing takes just 3-4 minutes.
Once you’ve got everything in the pot, you’ll need 5 minutes for pressure cooking and 10 minutes for natural release. The final steps – wilting the spinach and creating those lovely egg ribbons – only take about 2-3 minutes. I’ve found that this timing works perfectly for my family’s dinner schedule, letting me help with homework while the pressure cooker does its magic.
Yield
One generous batch of this hearty soup yields 6-8 substantial servings, making it perfect for family dinners or meal prep. You’ll find that each bowl provides a satisfying mix of tender meatballs, wilted spinach, and delicate egg ribbons swimming in rich broth.
If you’re planning to feed a larger crowd, you can easily double the recipe – just make sure your Instant Pot can accommodate the increased volume. For meal prep purposes, I recommend dividing individual portions into airtight containers. You’ll love having these ready-to-go servings in your fridge for quick lunches or dinners throughout the week. While the basic recipe serves 6-8, you can stretch it to 10 servings by adding extra broth and increasing the vegetable content.
Final Thoughts
Whether you’re new to keto cooking or an experienced low-carb chef, this Instant Pot Italian Wedding Soup will quickly become a staple in your recipe collection. You’ll love how the pressure cooking brings out rich flavors while keeping prep time minimal. I’ve found that making a double batch is always worth it – the leftovers taste even better the next day.
Don’t forget to trust your instincts with the seasonings, and feel free to customize the recipe to your taste. Maybe add some celery or swap the spinach for kale if that’s what you have on hand. The beauty of this soup lies in its flexibility and foolproof nature. Plus, it’s perfect for meal prep and guaranteed to satisfy even those family members who aren’t following a keto diet.
Frequently Asked Questions
Can I Use Frozen Spinach Instead of Fresh Spinach?
You can use frozen spinach, but you’ll need to thaw and drain it well first. Add it gradually and adjust the amount since frozen spinach is more concentrated than fresh.
Why Do My Egg Ribbons Clump Together Instead of Forming Strands?
You’re probably stirring too slowly when adding eggs. Like making egg drop soup, you’ll need to whisk vigorously while drizzling the beaten eggs into the simmering broth.
Is It Necessary to Brown the Meatballs Before Pressure Cooking?
While you don’t have to brown the meatballs first, you’ll get better flavor and texture if you do. The caramelization creates deeper taste and helps the meatballs hold together better.
Can I Freeze the Meatballs Separately and Add Them Later?
Fresh or frozen, you can definitely prep meatballs ahead. You’ll want to freeze them raw on a baking sheet, then transfer to a freezer bag – just add them straight to your soup.
Will Turkey Sausage Work as a Substitute for Italian Sausage?
You can use turkey sausage instead of Italian sausage, though you’ll notice a leaner texture and milder flavor. Adding Italian seasonings like fennel and garlic will help replicate the traditional taste.
Conclusion
You’ll love how this Instant Pot keto Italian wedding soup brings warmth to any chilly evening. As the aromatic meatballs simmer with tender vegetables in the rich broth, you’re creating more than just dinner – you’re crafting a bowl of comfort that fits your low-carb lifestyle. Watch as the egg ribbons dance through the soup, promising a satisfying meal that’ll have everyone asking for seconds.
