1/2-1cupFresh Escarole or Swiss Chard or Arugulasliced into thick strips
1Eggwell beaten
Instructions
Trim Radish, leaving ¼ - ½ inch of green stem. Wash thoroughly to remove dirt. Cut in half lengthwise from stem to end, so that each piece has a bit of green stem on top. Set aside.
Place all Meatball ingredients, except Beef into bowl of food processor and process until well combined. Add Meat and pulse a couple of times to combine.
Form into 38 Meatballs.
Select Sauté/Browning on Pressure cooker and allow to fully heat.
Add Oil, Onions and Celery. Sauté until Onions soften and begin to brown.
Add Garlic and Sauté another 30 seconds.
Pour in White Wine and deglaze cooking pot, loosening any stuck on bits. Simmer until Wine evaporates and vegetables are brown.
Add Broth and mix through. Add Meatballs, Carrots and Radish.
Lock on lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 15 minutes and then manually release the rest of the pressure.
Open Lid, add sliced Greens and stir until tender.
With a fork, stir the soup in a circular motion. Slowly drizzle beaten Egg into middle moving broth, while stirring slowly to form thin strands of Egg.