Italian Wedding Soup

Steps

1. Roasted old freezer burnt skin-on chicken breasts at 300°F for an hour yesterday evening. Put them, carrots, onions, bay leafs, peppecorns, and lovage stalk into the Instant Pot, added water to the 4L mark, and set it for an hour before I went to bed so it got an hour of pressure and then 6 hours of simmering.
2. This morning I put the shrivelled chicken breasts in the fridge for some later use, strained the stock and threw away everything else.
3. I put 1cm of stock and the carrots back in the Instant Pot, set it for 1 minute and let depressurize by itself.
4. I put the EVOO in the air fryer, thawed and quartered the IKEA meatballs and roasted them for 15 minutes until the edges were just turning crispy.
5. I put the rest of the stock back in the Instant Pot and added Knorr liquid chicken stock concentrate and frozen spinach, dried basil, dried thyme and oregano and dried espelette flakes.
6. I had fresh basil and parsley in my kitchen garden, made a note to use them, and still forgot :-(
7. Drained the oil off the meatballs and added them and the dry rotini to the pot. I know you’re supposed to use teensy tiny pasta but I hate that.
8. Brought the pot to the boil and poured it into the preheated 70-year-old 1-gallon Thermos that my buddy Greg Hamilton† used to own.
9. The pasta cooked between then and when I got to the venue.