Pressure-Cooker Italian Wedding Soup

Name: Pressure-Cooker Italian Wedding Soup
Ingredients: 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

"I like to buy large bags of frozen meatballs to have on hand for quick-fix meals. Meatballs can be used in so many different ways when I'm in a pinch for time, and they work so nicely in this soup. —Rebecca Yankovich, Springfield, Virginia..."

INGREDIENTS

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1 tablespoon butter

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1 tablespoon olive oil

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4 medium carrots, chopped

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1 celery rib, chopped

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1 medium onion, chopped

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2 cartons (32 ounces each) chicken stock

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1 package (26 ounces) frozen fully cooked Italian meatballs

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1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted

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1/2 cup uncooked ditalini or other small pasta

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1/2 teaspoon dried oregano

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1/4 teaspoon pepper

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1 package (10 ounces) fresh spinach (about 13 cups), chopped

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