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We hope you got benefit from reading it, now let’s go back to meatballs in tomato vegetable broth recipe. To cook meatballs in tomato vegetable broth you only need 29 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Meatballs in Tomato Vegetable Broth:
- Get MEATBALLS
- Prepare 1 lb ground beef
- Take 1 lb ground pork
- You need 1/2 cup fresh bread crumbs
- You need 1/2 cup cream, light or heavy
- Get 1 tsp salt
- You need 1/2 tsp black pepper
- Prepare 1 tsp Italian seasoning
- Get 2 tbsp fresh grated romano cheese
- Get 1/4 cup shredded Italian four cheese blend
- Use 1 tsp hot sauce, such as Frank's brand.
- Use 1/2 tsp granulated garlic
- Use 1 large egg, lightly beaten
- Take SOUP AND BROTH
- Get 1 large onion, chopped
- Use 3 celery stalks, sliced
- You need 3 large carrots, sliced
- Prepare 3 garlic cloves, chopped
- Prepare 32 oz low sodium beef broth
- Get 32 oz low sodium chicken broth
- Get 28 oz crushed tomatos
- You need 1 tsp Italian seasoning
- Prepare 1/2 tsp black pepper
- Provide 1 tsp hot sauce such as Frank's brand
- Provide 2 cup bok choy, chopped
- Prepare 1/4 cup chopped fresh herbs, I used parsley, basil and chives
- Take 1 tsp butter
- Take GARNISH
- Prepare fresh grated romano cheese
Steps to make Meatballs in Tomato Vegetable Broth:
- MAKE MEATBALLS, Preheat oven to 375. Line a baking sheet with foil. Lightly spray foil with non stick spray
- Soak the fresh breadcrumbs in the cream
- Combine all remaining meatball ingredients in a bowl, add soaked bread crumbs and any liquid, if there is any
- Roll into 1 inch ball and place on prepared pan and bake 15 minutes, they will finish cooking in the soup
- MAKE SOUP
- While meatballs are cooking melt butter in a stockpot, add carrots, celery, onions, and garlic., soften , covered on low heat 5 minutes
- Add all remaining soup ingredients and simmer 15 minutes
- Add precooked meatballs and simmer on low heat 1 hour, skim out any excess grease from meatballs
- Add bok choy and herbs during the last 5 minutes
- Serve hot, garnished with romano cheese
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