You catch the smell through the steam vent and suddenly you are starving. It pulls you right to the kitchen like some irresistible food siren call. The steam’s filled with garlic and onion scents that tease your nose even before you see the pot bubbling.

Italian wedding soup in a bowl with steam — Steaming hot Italian wedding soup fresh from the pot.

The broth depth is something else here. You kinda sense all the flavors melting together even during that tender pull when you open the lid. That smell's a straight up promise that dinner’s gonna be dang good tonight.

With each steam cue, you notice the promise of warm comfort waiting inside. You can almost taste the juicy meatballs and that fresh spinach wilting down just enough. It’s the kinda soup that feels like a hug in a bowl, making you wanna dive right in.

Why This Recipe Works Every Single Time

You get that perfect broth depth from using a combination of homemade chicken broth and water, making each spoon rich but not too heavy.
Quick release on the pasta and meatballs keeps ’em tender without turning ’em mushy – nobody likes soggy pasta.
The tender pull at the end helps you catch just the right moment to blend in spinach and parsley for fresh flavor.
Olive oil sautes the mirepoix till soft, releasing sweet onion and carrot notes that layer the soup’s flavor real good.
Frozen meatballs kinda save the day making it fast and easy while still packing that hearty protein punch you crave.

Everything You Need Lined Up

2 Tbsp. olive oil – you want good quality to get that flavor base started right.
2 9 cups mirepoix (chopped onions, celery, carrots) for that classic soup veggie flavor.
3 garlic cloves, minced add that garlicky kick you expect from Italian cooking.
8 cups chicken broth I really recommend homemade or a good tasting one for real broth depth.
2 cups water to balance out the broth so it’s not too salty or strong.
9 cups dry ditalini pasta the bite-size pasta that holds the broth and meatballs just right.
12 oz. frozen meatballs easy to grab and cook through fast while staying tender.
6 cups fresh spinach, roughly chopped for that fresh green pop and nutrients.
1 cups fresh chopped parsley plus extra for serving a fresh herb finish is key here.
Freshly grated Parmesan cheese warms up on top and adds creamy salty notes.
Kosher salt and fresh black pepper to taste you control the seasoning at the end.

Your Complete Cooking Timeline

Step 1: Heat your olive oil in the pressure cooker pot over medium heat. Once it’s shimmering, toss in the chopped mirepoix. Stir every now and then for about 5-7 minutes until veggies get soft and tender.

Step 2: Add minced garlic and cook it for about a minute until that garlic scent fills the kitchen. This is where you get serious aroma building.

Step 3: Pour in the chicken broth and water. Stir it up and bring the whole thing to a boil using your pressure cooker’s sauté setting or on your stovetop burner if using the pot.

Step 4: Add your dry ditalini pasta and frozen meatballs right into the pot. Give it a quick stir just to keep pasta from sticking and meatballs submerged.

Step 5: Lock the lid and set to pressure cook for about 5 minutes. You want quick release right after cooking to avoid overcooked pasta or rubbery meatballs.

Step 6: Once pressure’s released, open the lid carefully using that tender pull technique. Stir in the chopped spinach and fresh parsley. Let the spinaches wilt in the hot soup for 2-3 minutes.

Step 7: Taste your soup and add salt and pepper as needed. Serve hot topped with a generous sprinkle of freshly grated Parmesan and some extra parsley for the looks and fresh flavor.

Valve Hacks You Need to Know

Quick release right after pasta and meatballs cook keeps them perfectly tender without mushiness.
If your pressure cooker lid has a steam vent that’s loud or fast, cover it loosely with a towel to watch steam cues more easily.
Natural release works great if you want spinach to wilt gently without cooking too much.
When releasing steam, use a long utensil or spoon handle to lift valve for safety and less mess.
Turn off heat just before quick release to prevent the broth from boiling over through the vent.

The Flavor Experience Waiting for You

Close up of Italian wedding soup with meatballs and pasta — Close-up view highlighting the juicy meatballs and ditalini pasta in soup.

First sip hits you with that deep broth depth that’s rich but not overwhelming. The kind built from slow sautéed veggies and aroma-packed garlic blended in. It’s cozy and grounding like you wanna curl up with a blanket.

Then you notice the tender meatballs that remain juicy, soaked in this broth, bursting flavors with each bite. The soft ditalini pasta holds all that broth inside making every spoonful kinda like a warm noodle hug.

Fresh spinach and parsley add brightness and fresh green vibes to cut through the savory richness. That parmesan finish is salty and creamy topping it all off. You 100% notice the balance between hearty and fresh in every bowl.

Your Leftover Strategy Guide

Store leftover soup in airtight containers to keep the broth clear and fresh. It holds up well for about 3-4 days in the fridge after cooking.

For freezing, separate into portions and freeze in freezer-safe containers. Ditalini might get softer after thaw but soup still tastes dang good.

If you wanna keep the pasta from getting mushy, cook pasta separately next time and add it to leftovers when reheating.

Reheat gently on the stove or microwave using medium heat to avoid overcooking veggies and meatballs.

Common Questions and Real Answers

Bowl of Italian wedding soup served with Parmesan and parsley — A delicious bowl of Italian wedding soup garnished with fresh parsley and Parmesan.

Can I use fresh meatballs instead of frozen? Yeah, you can but they’ll need a bit more cooking time before quick release to make sure they’re cooked through.
What pasta can I swap for ditalini? Tiny pasta shapes like acini di pepe or orzo work good too. Just watch cooking times.
Can I make this vegetarian? Sure thing, just swap chicken broth for veggie broth and omit meatballs. You might wanna add beans or mushrooms for protein.
How do I know when the pasta’s done? Pasta’s al dente when it’s got a slight bite and isn’t mushy. Pressure cooker cooks fast so keep an eye.
Is it necessary to do the quick release? Yup, quick release stops cooking fast so pasta and meatballs don’t get overcooked and rubbery.
Can I prep ingredients ahead? For sure, chop veggies and mix herbs earlier then store in the fridge till ready to cook.