Sweet Sausage and Rice Meatball Soup

If you've never used a machine like this before, like myself, this is a great beginner's recipe. It's simple and not intimidating and the soup itself is very satisfying without a lot of work.

Take your time releasing the steam so you don't burn yourself. Your family will think you worked hours on this! ENJOY!

Sweet Sausage and Rice Meatball Soup
by Holly K
Adapted from Real Simple Magazine's Pork and Rice Meatball Soup

1 cup cooked white rice, cooled
1 medium egg, beaten
2 Tablespoons whole milk
1 pound ground sweet pork sausage
1/2 cup freshly grated Parmesan cheese
1/2 cup Italian panko bread crumbs
Pinch of nutmeg
3 Tablespoons olive oil
1/2 cup Sauvignon Blanc wine (or any dry white wine you prefer)
1 14-ounce can of diced Italian tomatoes
1 Tablespoon minced fresh garlic
32 ounces chicken broth
2 scallions, cleaned and sliced on the diagonal
1 small bunch fresh spinach, cleaned and roughly chopped
Salt and pepper, to taste
Crusty bread for serving

In a medium bowl combine the rice, egg, milk, sausage, Parmesan, bread crumbs and nutmeg. Form into small meatballs, about 3/4 to 1" diameter. Place on cooking sheet.

Turn your Instant Pot on to the SAUTE setting. Add the olive oil and brown the meatballs in batches and remove to a plate.

Deglaze the pot with the wine scraping up any traces of the meatballs. Add the tomatoes, garlic, broth and scallions. Carefully return the meatballs to the pot. Do not drop in, they may break.

Top and seal the pot and set to SOUP mode for 20 minutes. Manually release the steam. Be careful to keep away from cabinets and your face.

Remove lid and stir in the spinach. It will cook by the residual steam.

Serve with bread.