Leave a Reply
Want to join the discussion?Feel free to contribute!
Classic Oatmeal-in-a bowl
Mini-Meatball Broth
| By : |
| 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
Ingredients
For the Meatballs
For the Vegetable Stock
|
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!
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Really good
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.
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.
Delicious! I cut up the veggies and leave them in the broth. Also, the directions say to use the oil and vinegar as a dressing for your side dish of veggies… i just put that in the soup too. Amazing!!
I keep making this recipe. I just dont get tired of it!
I like this recipe but the broth needs to be seasoned more…I used a tablespoon of oregano, thyme, parsley and garlic powder before cooking.
Also, the given timing is way off. ..it takes way more than 10 minutes to prep. The mini meatballs take longer than 10 minutes to make.
The cooking time of 10 minutes does not include the time it takes to get to pressure…almost 10 minutes each time before cooking at high pressure.