Pressure-Cooker Italian Wedding Soup Recipe
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Servings: 10 servings (3-3/4 quarts).
1 tablespoon butter 1 tablespoon olive oil 4 medium carrots, chopped 1 celery rib, chopped 1 medium onion, chopped 2 cartons (32 ounces each) chicken stock 1 package (26 ounces) frozen fully cooked Italian meatballs 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted 1/2 cup uncooked ditalini or other small pasta 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 package (10 ounces) fresh spinach (about 13 cups), chopped
