Mini-Meatball Broth

By: Laura Pazzaglia

Mini-Meatball Broth
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Diet
Celiac
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4-6 servings, and pepper, balsamic vinegar, carrots peeled, celery, celiac, contributed, cook 10 min, cups water, cut in half, easy, egg beaten, ground parmiggiano reggiano, ground veal, italian, Laura Pazzaglia, main course, olive oil, onion halved, pastina, plain bread crumbs, potatoes, prep 10 min, pressure cook, salt, tomatoes halved, whole

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4-6 Servings
Ingredients
  • 1 lb. ground veal
  • 1/4 cup ground Parmiggiano Reggiano
  • 1/2 cup plain bread crumbs
  • 1 egg beaten
  • Salt and pepper
  • 6 cups water
  • 1 stalk celery, cut in half
  • 2 medium potatoes, whole
  • 2 carrots peeled
  • 1 Onion halved
  • 3 tomatoes halved
  • 2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 8 oz pastina
Instructions
  • In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper.
  • 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.
  • 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.
  • When time is up, open the cooker by releasing the pressure.
  • 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.
  • Taste the broth and adjust salt and pepper according to taste.
  • Gently add the miniature meat balls into the still hot vegetable broth.
  • 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.
  • When time is up, open the cooker by releasing the pressure.
  • 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.
  • 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!
  • When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!
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