The perfect summer soup. In 7-minutes you can make this quick soup in your Instant Pot or pressure cooker without having to heat up your kitchen for hours. And pressure cooking means you get deep, developed flavors in less time. Try this great soup for a light soup and salad summer supper.
1 large carrot, finely diced
1 celery rib, finely diced
¼ cup orzo
1 pound ground pork
¼ cup grated parmesan
¼ cup dry bread crumbs
5 ounces baby spinach, chopped
1 can chickpeas, rinsed and drained
2 quarts chicken stock
Kosher salt and freshly ground black pepper
In a bowl, knead the pork with the parmesan, bread crumbs and salt and pepper.Form into 1-inch meatballs.
Add the stock and bring to a boil.Add the meatballs and chickpeas into the soup and put under high pressure for 7 minutes.Stir in the spinach until wilted.Enjoy!