- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
6
Pressure Cooker Mini Meatball Broth
Description
You don't need a stock to make this broth, from the Hip Pressure Cooking website, because you make it yourself. Then, the vegetables come out of the pan, to serve as a side dish, and then meat balls, and pastina go in to turn this dish into a one pot meal!
Pastina is a miniature pasta, usually stars, or little rigatoni called dialtini. Use the smallest pastina you can get your hands on - not couscous - and then cook in the broth according to package instructions. If you can't find any pastina, you can cut tagliatelle into little squares, or break spaghetti into small noodles.
From the hip pressure cooking website, with permission.
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1 lb ground veal
1/4 cup parmiggiano reggiano
1/2 cup plain bread crumbs
1 egg
3 cups water
1 stalk celery, halved
2 potatoes, whole
1 onion, halved
3 tomatoes, halved
2 tbsp Olive Oil
2 tbsp balsamic vinegar
8 oz pastina
salt
pepper
Preparation
In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, slat and pepper. Using a melon baller, 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 double in size when cooked.
In the pressure cooker make the vegetable stock by adding all of the vegetables 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 10 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan. 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 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
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!
