How To Get A Delicious Meatballs in Tomato Vegetable Broth

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We hope you got insight 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 do it.

The ingredients needed to prepare Meatballs in Tomato Vegetable Broth:

1. Take MEATBALLS
2. Provide 1 lb ground beef
3. Get 1 lb ground pork
4. Take 1/2 cup fresh bread crumbs
5. Use 1/2 cup cream, light or heavy
6. Provide 1 tsp salt
7. Use 1/2 tsp black pepper
8. Prepare 1 tsp Italian seasoning
9. Get 2 tbsp fresh grated romano cheese
10. Use 1/4 cup shredded Italian four cheese blend
11. You need 1 tsp hot sauce, such as Frank's brand.
12. Prepare 1/2 tsp granulated garlic
13. Use 1 large egg, lightly beaten
14. You need SOUP AND BROTH
15. Provide 1 large onion, chopped
16. Take 3 celery stalks, sliced
17. You need 3 large carrots, sliced
18. Use 3 garlic cloves, chopped
19. Provide 32 oz low sodium beef broth
20. Prepare 32 oz low sodium chicken broth
21. Take 28 oz crushed tomatos
22. Use 1 tsp Italian seasoning
23. Provide 1/2 tsp black pepper
24. Provide 1 tsp hot sauce such as Frank's brand
25. Take 2 cup bok choy, chopped
26. Prepare 1/4 cup chopped fresh herbs, I used parsley, basil and chives
27. Use 1 tsp butter
28. Use GARNISH
29. Prepare fresh grated romano cheese

Steps to make Meatballs in Tomato Vegetable Broth:

1. MAKE MEATBALLS, Preheat oven to 375. Line a baking sheet with foil. Lightly spray foil with non stick spray
2. Soak the fresh breadcrumbs in the cream
3. Combine all remaining meatball ingredients in a bowl, add soaked bread crumbs and any liquid, if there is any
4. Roll into 1 inch ball and place on prepared pan and bake 15 minutes, they will finish cooking in the soup
5. MAKE SOUP
6. While meatballs are cooking melt butter in a stockpot, add carrots, celery, onions, and garlic., soften , covered on low heat 5 minutes
7. Add all remaining soup ingredients and simmer 15 minutes
8. Add precooked meatballs and simmer on low heat 1 hour, skim out any excess grease from meatballs
9. Add bok choy and herbs during the last 5 minutes
10. Serve hot, garnished with romano cheese

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