I've loved Wedding Soup since my days of travelling to the Harley Hotel in Pittsburgh. Here's one for the Instant Pot

Serves 4-6

Ingredients:

• 1 lb lean ground beef
• 1 large egg
• 1/5 cup dried bread crumbs
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1/5 teaspoon kosher salt
• 2 tbsp Olive Oil
• 1 White or Yellow Onion (diced)
• 3 oz Pancetta, diced
• 6 oz of Baby Kale, stemmed and chopped
• 1 can (15 oz) Cannellini beans (or white navy beans), rainsed and drained
• 4 cups Chicken broth (i.e. 1 box of Campbells)
• Grated Parmesan cheese (for garnish)

Directions:

• In a bowl, combine the beef, egg, bread crumbs, garlic, Italian seasoning and salt. Mix thoroughly and shape into 1 inch meatballs and set asside
• Select Saute mode on the Instant Pot, wait for the "Hot" indication, and heat the oil. Add onions and pancetta and saute for 5 minutes (until onions are soft and translucent). Add the kale and stir for 2 more minutes. Add the meatballs, broth and beans and stir gently to mix the meatballs and beans evenly.
• Lock the lid into place and set the pressure release to Sealing. Press Cancel and then select Soup/Broth setting and adjust the pressure to High. Cook for 20 minutes.
• When the cooking is complete, let the pressure release naturally for 10 minutes. Then release the pressure. Unlock the lid.
• Open the pot and ladle the soup to bowls, garnishing with Parmesan cheese.
• ENJOY!