Pressure Cooker Italian Wedding Soup

Ingredients:

• 1 large carrot, finely diced

• 1 celery rib, finely diced

• 2 quarts chicken stock

• 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

• Kosher salt and freshly ground black pepper

Directions:

1. In a bowl, knead the pork with the parmesan, bread crumbs and salt and pepper. Form into 1-inch meatballs.

2. In a pressure cooker, saute the carrot and celery. Season with salt and pepper.

3. Add the stock and bring to a boil. Add the meatballs, orzo and chickpeas into the soup and put under high pressure for 7 minutes. Stir in the spinach until wilted. Enjoy!