Mini-Meatball Broth

INSTRUCTIONS

1. In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper.
2. Using a melonballer, dose out the right amount of meat mixture and make little meat balls. Make them smaller than you think you will need because they will almost double in size when pressure cooked.
3. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 7-10 Minutes cooking time.
4. When time is up, open the cooker by releasing the pressure.
5. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those.
6. Taste the broth and adjust salt and pepper according to taste.
7. Gently add the miniature meat balls into the still hot vegetable broth.
8. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 Minutes cooking time under pressure.
9. When time is up, open the cooker by releasing the pressure.
10. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don't worry, the pastina will keep cooking while you serve the dish.
11. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker -- they are now your side dish!
12. When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!