Mini-Meatball Broth
By :HipPressureCooking
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Votes: 5
Rating: 4.2
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Soups, Stews & Broths
Diet Celiac
Cooking Technique Pressure Cook
Main Ingredient Cheese, Potatoes, Veal
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
For the Meatballs
  • 1 lb. ground veal
  • 1/4 cup ground Parmiggiano Reggiano
  • 1/2 cup plain bread crumbs
  • 1 egg beaten
  • Salt and pepper
For the Vegetable Stock
  • 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 ounce pastina
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Soups, Stews & Broths
Diet Celiac
Cooking Technique Pressure Cook
Main Ingredient Cheese, Potatoes, Veal
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
For the Meatballs
  • 1 lb. ground veal
  • 1/4 cup ground Parmiggiano Reggiano
  • 1/2 cup plain bread crumbs
  • 1 egg beaten
  • Salt and pepper
For the Vegetable Stock
  • 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 ounce pastina
Votes: 5
Rating: 4.2
Rate this recipe!
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!
3 replies
  1. Sbaker
    Sbaker says:

    Very tasty! But there is no mention of use for the vegetables that are removed. I would suggest cutting up veggies into bite size pieces and cooking everything at once for 7 minutes. I don’t think the pastina is even necessary.

  2. Knitphit
    Knitphit says:

    While this tastes good, I take exception to it being celiac (there are breadcrumbs in the meatballs), and the total cooking time stated: 10 minutes. It says 5-7 mins for the veggies, plus 7-10 minutes for the meatballs, plus boiling the pastina, another 8 mins. Which gives 20-25 mins.

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