Mini Meatball Broth - pressure cooker one pot meal

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb. (500gr) Ground Veal

¼ cup ground Parmigiano Reggiano

½ cup plain bread crumbs

1 egg, beaten

salt and pepper

6 cups (1.5 Liters) water

1 celery stalk, cut in half

2 medium potatoes, whole

2 carrots, peeled

1 onion halved

3 tomatoes halved

2 tsp. salt

salt and pepper to taste

2 Tbsp. olive oil

2 Tbsp. Balsamic Vinegar

8 oz. (250 gr). pastina

Directions

In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt, and pepper.

Using a melon-baller, dose out the right amount of meat mixture and make little meatballs. 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 the lid and set the valve to pressure cooking position. Electric pressure cookers: Cook for 10 minutes at high pressure. Stovetop pressure cookers: Lock the lid and cook for 7 minutes at high pressure.

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 meatballs into the still hot vegetable broth.

Close the lid and set the valve to pressure cooking position. Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at high 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!

Nutrition

• Serving Size: 4
• Calories: 412
• Total Fat: 19.6g
• Cholesterol: 168.2mg
• Sodium: 1547.1mg
• Total Carbohydrate: 23.2g
• Dietary Fiber: 4.4g
• Total Sugars: 4.8g
• Protein: 35.4g