This Whole30 Instant Pot Italian Wedding Soup is easy to make and delicious. It is packed with tender meatballs, veggies, and nourishing bone broth! Gluten free, grain free, dairy free.

Italian Wedding Soup made in the Instant Pot

Typical Italian Wedding Soup has meatballs made with breadcrumbs and tiny, pearl-shaped pasta. I wanted to create an easy version that could be made in the Instant Pot, as well as a version that is paleo-friendly! This soup is incredibly easy to make, and it is packed with veggies. I used frozen cauliflower rice in place of the pasta, and it makes a great substitute.

Italian Wedding Soup with bone broth

What You Need to Make This Whole30 Instant Pot Italian Wedding Soup

For the meatballs:

  • Ground Pork
  • Ground Beef – I like the combination of using 2 types of meat, but you can certainly use one or the other.
  • Almond flour
  • Egg
  • Coconut aminos
  • Nutritional yeast
  • Garlic Powder
  • Onion Powder
  • Salt

For the soup:

  • 6 cups of chicken broth – I used Bare Bones bone broth. You can use this link and code MARYWL15 to get 15% off your first order on barebonesbroth.com!
  • Frozen cauliflower rice – I prefer the texture of this compared to fresh cauliflower rice.
  • Raw spinach
  • Italian seasoning
  • salt

Feel free to top with some parmesan cheese!

Instant Pot Italian Wedding Soup gluten free

How to Make This Whole30 Instant Pot Italian Wedding Soup

For the Instant Pot:

Combine the meatball ingredients in a large bowl and mix well using your hands. Form into small meatballs (about 3/4 inch in size). Heat 1 tbsp olive oil in your Instant Pot on sauté mode. Add half of the meatballs and cook them for 3-4 minutes until they’re browned on all sides. Repeat with the remaining meatballs. Transfer them to a plate.

Add the remaining tbsp of oil to the pot and add the carrots, onion, celery and garlic. Cook for 4-5 minutes until they begin to soften. Add in the broth, Italian seasoning, and meatballs. Lock the lid and cook on high pressure for 5 minutes. Manually release the pressure.

Press “sauté” and add in the frozen cauliflower rice and spinach. Stir and cook for 5 minutes until the caulirice is heated through and the spinach and wilted. Add salt and pepper to taste. Serve and enjoy!

For the slow cooker:

Combine the meatball ingredients in a bowl. Form into 3/4 inch meatballs. Heat 1 tbsp oil in a pan on the stove. Brown the meatballs on all sides. Set them aside. Add the additional tbsp of olive oil to the pan and sauté the onions, carrots, celery, and garlic for 3-4 minutes. Add the meatballs and the veggies to the crock pot, along with the broth, salt and Italian seasoning. Cook on low for 6-8 hours. During the last hour of cooking, stir in the frozen cauliflower rice and spinach. Serve and enjoy!

For the stove top:

Form the meatballs. Heat 1 tbsp of olive oil in a large dutch oven or soup pot. Brown the meatballs on all sides. Remove them from the pot and set aside on a plate. Next, add in the remaining oil and the carrots, onions, celery, and garlic. Saute for 3-4 minutes. Add the meatballs back to the pot along with the broth, salt, and Italian seasoning. Bring to a boil then simmer for 10-15 minutes. Add in the frozen cauliflower rice and spinach. Stir and cook for an additional 5 minutes. Serve and enjoy!

Looking for some other Instant Pot Recipes to enjoy? Check these out!

Whole30 Buffalo Ranch Chicken Chowder

Whole30 Instant Pot No Bean Chili

Instant Pot Jambalaya Soup

If you try this Whole30 Instant Pot Italian Wedding soup, make sure to tag me on Instagram – I love seeing your creations!

Happy cooking!

xo,

Mary

*This post contains affiliate links. This means if you use one of my links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Whole30 Instant Pot Italian Wedding Soup

This Whole30 Instant Pot Italian Wedding Soup is easy to make and delicious. It is packed with tender meatballs, veggies, and nourishing bone broth! Gluten free, grain free, dairy free.
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Ingredients

Meatballs

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/4 cup almond flour, can sub 1 1/2 tbsp coconut flour for nut free
  • 1 egg
  • 1 tsp coconut aminos
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt

Soup

  • 2 tbsp olive oil, divided
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 6 cups chicken broth, I used Bare Bones bone broth
  • 2 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1.5 cups frozen cauliflower rice
  • 2 cups raw spinach

Equipment

  • Instant Pot

Instructions
 

Instant Pot Instructions

  • Combine the meatball ingredients in a large bowl and mix well using your hands. Form into small meatballs (about 3/4 inch in size). Heat 1 tbsp olive oil in your Instant Pot on sauté mode. Add half of the meatballs and cook them for 3-4 minutes until they’re browned on all sides. Repeat with the remaining meatballs. Transfer them to a plate.
  • Add the remaining tbsp of oil to the pot and add the carrots, onion, celery and garlic. Cook for 4-5 minutes until they begin to soften. Add in the broth, Italian seasoning, and meatballs. Lock the lid and cook on high pressure for 5 minutes. Manually release the pressure.
  • Press “sauté” and add in the frozen cauliflower rice and spinach. Stir and cook for 5 minutes until the caulirice is heated through and the spinach and wilted. Add salt and pepper to taste. Serve and enjoy!

Stove Top Instructions

  • Form the meatballs. Heat 1 tbsp of olive oil in a large dutch oven or soup pot. Brown the meatballs on all sides. Remove them from the pot and set aside on a plate. Next, add in the remaining oil and the carrots, onions, celery, and garlic. Saute for 3-4 minutes. Add the meatballs back to the pot along with the broth, salt, and Italian seasoning. Bring to a boil then simmer for 10-15 minutes. Add in the frozen cauliflower rice and spinach. Stir and cook for an additional 5 minutes. Serve and enjoy!

Slow Cooker Instructions

  • Combine the meatball ingredients in a bowl. Form into 3/4 inch meatballs. Heat 1 tbsp oil in a pan on the stove. Brown the meatballs on all sides. Set them aside. Add the additional tbsp of olive oil to the pan and sauté the onions, carrots, celery, and garlic for 3-4 minutes. Add the meatballs and the veggies to the crock pot, along with the broth, salt and Italian seasoning. Cook on low for 6-8 hours. During the last hour of cooking, stir in the frozen cauliflower rice and spinach. Serve and enjoy!

Nutrition

Serving: 1bowl, Calories: 498kcal, Carbohydrates: 18g, Protein: 28g, Fat: 36g, Saturated Fat: 11g, Cholesterol: 122mg, Sodium: 2351mg, Potassium: 1171mg, Fiber: 5g, Sugar: 5g, Vitamin A: 6942IU, Vitamin C: 65mg, Calcium: 138mg, Iron: 4mg