Italian Wedding Soup


  • 8 cups chicken stock
  • 3 carrots, peeled and diced
  • 4 ribs celery, diced
  • 1 large onion
  • 1 cup Quinoa
  • 1 lb ground beef
  • 1 egg
  • Pepper to taste
  • Salt to taste
  • Italian seasoning
  • Saltine crackers
  • 10 oz baby spinach


  • Preheat oven to 350 degrees
  • Combine ground beef, 10 saltine crackers, 1 egg, Italian seasoning, salt, and pepper and form mini meatballs.
  • Bake meatball for 30 minutes
  • In the instant pot add 4 cups chicken stock, meatballs, carrots, celery, onion, and rinsed quinoa cook for 8 minutes at high pressure

Did a quick release and add the remaining 4 cups of stock and wilt in the baby spinach

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