📖 Instructions

1. Get started by combining ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper in a large bowl. Mix all ingredients until they are just combined. Be careful not to overmix!
2. Roll the meat mixture into tiny, *tiny* meatballs—about 1/2 inch in diameter. This might be a bit tedious, but it’s worth it! The smaller they are, the more authentic they’ll be. Tip: Wet your hands with cold water to prevent the meat from sticking.
3. Turn on your Instant Pot and select the 'Sauté' function. Add olive oil to the pot and let it heat up for a minute or two.
4. In batches, brown the meatballs in the Instant Pot. Don’t overcrowd the pot; work in batches to ensure they brown evenly. This step adds a lot of flavor to the soup, so don’t skip it! Remove the browned meatballs and set them aside.
5. Add the diced carrots, celery, and onion to the Instant Pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. This is where the base of your flavor begins to build. Don’t rush this step!
6. Pour in the chicken broth. Make sure to scrape up any browned bits from the bottom of the pot—this is called fond, and it's flavor gold!
7. Add the Parmesan cheese rind (if using), bay leaf, and Italian seasoning to the pot. These aromatics will infuse the soup with that classic Italian Wedding Soup flavor. Trust me, the cheese rind makes a *huge* difference.
8. Gently add the browned meatballs back into the Instant Pot. Make sure they’re submerged in the broth.
9. Close the Instant Pot lid and set the valve to 'Sealing.' Select the 'Manual' or 'Pressure Cook' function and set the cooking time for 8 minutes.
10. Once the cooking time is up, let the Instant Pot natural pressure release for 10 minutes, then do a quick release of any remaining pressure. Be careful when releasing the pressure—steam is hot!
11. Open the Instant Pot and stir in the acini di pepe pasta. Then, add the escarole (or spinach, kale, etc.) to the soup. Stir well to combine.
12. Close the lid again (no need to seal) and let the soup sit for about 5 minutes, or until the pasta is cooked al dente and the greens have wilted. The residual heat will do the trick!
13. Remove the Parmesan cheese rind and bay leaf from the soup.
14. Stir in the lemon juice to brighten the flavors. Season with salt and pepper to taste. Taste and adjust as needed—this is your chance to make it perfect!
15. Serve the Italian Wedding Soup hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese. Maybe even a little drizzle of good quality olive oil? Why not!