Cream of the Crop

A throwback supper-starter gets a modern makeover with these comforting dinners made on the quick

Pressure-Cooker Italian Wedding Soup I like to buy large bags of frozen meatballs to have on hand for quick-fix meals. Meatballs can be used in many different ways when I’m in a pinch for time, and they work so nicely in this soup. Rebecca Yankovich, Springfield, VA Prep: 25 min. Cook: 10 min. + releasing Makes: 10 servings (3¾ qt.) 1 Tbsp. butter1 Tbsp. olive oil4 medium carrots, chopped1 celery rib, chopped1 medium onion, chopped2 cartons (32 oz. each) chicken stock1 pkg. (26 oz.) frozen fully cooked Italian meatballs1 can (10½ oz.) condensed cream of mushroom soup, undiluted½ cup uncooked ditalini or other small pasta½ tsp. dried oregano¼ tsp. pepper1 pkg. (10 oz.) fresh spinach (about 13 cups), chopped 1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil.…

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Taste of Home (Digital) - 1 Issue, February/March 2023

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