📝 About This Recipe
Known traditionally as 'Minestra Maritata,' this classic Italian soup represents the 'marriage' of hearty greens and savory meats in a golden, aromatic broth. By using the Instant Pot, we achieve a long-simmered flavor in a fraction of the time, resulting in tender meatballs and a deeply infused stock. It is a comforting, elegant meal that balances the richness of Parmesan and beef with the brightness of fresh spinach and acini di pepe pasta.
🥗 Ingredients
The Meatballs (Polpettine)
- 1/2 lb Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 lb Ground Pork (unseasoned)
- 1/2 cup Breadcrumbs (plain or Panko)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 large Egg (lightly beaten)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Salt and Black Pepper (each)
The Soup Base
- 1 tablespoon Olive Oil (extra virgin)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 stalks Celery (finely sliced)
- 3 cloves Garlic (minced)
- 6 cups Chicken Broth (low sodium, high quality)
- 1/4 cup Dry White Wine (optional, like Pinot Grigio)
- 3/4 cup Acini di Pepe Pasta (or Orzo pasta)
- 5 ounces Fresh Baby Spinach (roughly chopped)
- 1 piece Parmesan Rind (optional for extra depth)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, beaten egg, parsley, minced garlic, salt, and pepper. Mix gently by hand until just combined—overmixing will lead to tough meatballs.
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2
Roll the meat mixture into tiny meatballs, about 1/2 inch to 3/4 inch in diameter (roughly the size of a large marble). Set them aside on a parchment-lined tray.
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3
Turn your Instant Pot to the 'Sauté' setting. Add the olive oil and let it heat until shimmering.
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4
Add the diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the onions are translucent and the vegetables are beginning to soften.
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5
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to burn it.
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6
Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half.
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7
Pour in the chicken broth and add the Parmesan rind if you have one. Carefully drop the raw meatballs into the liquid. They do not need to be browned first; the pressure cooker will cook them perfectly while keeping them moist.
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8
Secure the Instant Pot lid and set the valve to 'Sealing.' Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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9
Once the timer beeps, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining steam.
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10
Open the lid and remove the Parmesan rind. Turn the 'Sauté' function back on to bring the soup to a gentle simmer.
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11
Add the acini di pepe pasta to the simmering broth. Cook for 6-8 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
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12
Stir in the chopped baby spinach. The residual heat will wilt the greens in about 1 minute. Taste and adjust seasoning with additional salt and pepper if needed.
💡 Chef's Tips
Size matters for the meatballs; keep them small so they fit perfectly on a spoon with the pasta and vegetables. If you plan on having leftovers, cook the pasta separately and add it to individual bowls, as the pasta will absorb all the broth if stored in the soup overnight. Always use a Parmesan rind if available; it adds a savory 'umami' depth to the broth that salt alone cannot replicate. For a lighter version, you can substitute ground turkey or chicken for the beef and pork, but add a teaspoon of olive oil to the mix to keep them moist. Do not skip the natural pressure release; the 10-minute rest ensures the meatballs stay tender rather than becoming rubbery from a sudden pressure drop.
🍽️ Serving Suggestions
Serve in deep bowls with an extra dusting of freshly grated Parmigiano-Reggiano on top. Pair with a crusty loaf of warm Italian bread or focaccia for dipping into the savory broth. A crisp, chilled glass of Pinot Grigio or Vermentino complements the salty and herbal notes of the soup beautifully. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness of the meatballs. For a spicy kick, offer red pepper flakes on the side for guests to sprinkle over their bowls.