INGREDIENTS
- 8 cups chicken stock
- 3 carrots, peeled and diced
- 4 ribs celery, diced
- 1 large onion
- 1 cup Quinoa
- 1 lb ground beef
- 1 egg
- Pepper to taste
- Salt to taste
- Italian seasoning
- Saltine crackers
- 10 oz baby spinach
DIRECTIONS
- Preheat oven to 350 degrees
- Combine ground beef, 10 saltine crackers, 1 egg, Italian seasoning, salt, and pepper and form mini meatballs.
- Bake meatball for 30 minutes
- In the instant pot add 4 cups chicken stock, meatballs, carrots, celery, onion, and rinsed quinoa cook for 8 minutes at high pressure
Did a quick release and add the remaining 4 cups of stock and wilt in the baby spinach
