Traditional Italian Wedding Soup
(Total Time: 28 MINS| Serves: 6)
1 pound casing removed gluten-free hot Italian sausage
1 tbsp. olive oil
2 peeled and thinly sliced carrots
1 chopped small yellow onion
1 minced garlic clove
Salt and freshly ground black pepper, to taste
4 cups homemade chicken broth
2-3 cups fresh baby spinach leaves
4 tbsp. grated Parmesan cheese
Make equal sized meatballs from the sausage. Keep aside.
Place the oil in the Instant Pot and select “Sauté”. Then add the carrots and onion and cook for about 2-3 minutes.
Select the “Cancel” and stir in the meatballs, garlic, salt, black pepper and broth.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and stir in spinach.
Serve hot, with the garnishing of Parmesan.
Per Serving (Calories 323|Total Fat 25g| Net Carbs o.73g| Protein 19g| Fiber 1.1g)