Meatballs in Tomato Vegetable Broth

Name: Meatballs in Tomato Vegetable Broth
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 lb ground pork; 1/2 cup fresh bread crumbs; 1/2 cup cream, light or heavy; 1 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; 2 tbsp fresh grated romano cheese; 1/4 cup shredded Italian four cheese blend; 1 tsp hot sauce, such as Frank's brand.; 1/2 tsp granulated garlic; 1 large egg, lightly beaten; 1 large onion, chopped; 3 celery stalks, sliced; 3 large carrots, sliced; 3 garlic cloves, chopped; 32 oz low sodium beef broth; 32 oz low sodium chicken broth; 28 oz crushed tomatos; 1 tsp Italian seasoning; 1/2 tsp black pepper; 1 tsp hot sauce such as Frank's brand; 2 cup bok choy, chopped; 1/4 cup chopped fresh herbs, I used parsley, basil and chives; 1 tsp butter; fresh grated romano cheese

fenway @Fenway

This soup is a simple broth based soup made with Tomatos and fresh vegetables. The meatballs flavor the soup and provide a light but really flavorful soup. Add pasta if you would like it hardier. It's great just served with crusty bread and a big green salad!

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Ingredients

40 mins

10 servings

MEATBALLS
1 lbground beef
1 lbground pork
1/2 cupfresh bread crumbs
1/2 cupcream, light or heavy
1 tspsalt
1/2 tspblack pepper
1 tspItalian seasoning
2 tbspfresh grated romano cheese
1/4 cupshredded Italian four cheese blend
1 tsphot sauce, such as Frank's brand.
1/2 tspgranulated garlic
1large egg, lightly beaten
SOUP AND BROTH
1large onion, chopped
3celery stalks, sliced
3large carrots, sliced
3garlic cloves, chopped
32 ozlow sodium beef broth
32 ozlow sodium chicken broth
28 ozcrushed tomatos
1 tspItalian seasoning
1/2 tspblack pepper
1 tsphot sauce such as Frank's brand
2 cupbok choy, chopped
1/4 cupchopped fresh herbs, I used parsley, basil and chives
1 tspbutter
GARNISH
fresh grated romano cheese

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Steps

40 mins

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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Cooksnaps

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fenway @Fenway

on October 14, 2015 16:34

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

Keywords

Meatball Onion Chive Ground Pork Pepper Egg Beef Celery Butter Carrot Tomato Basil Chicken Ground Beef Garlic

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Meatballs in Tomato Vegetable Broth

Meatballs in Tomato Vegetable Broth

Ingredients

Steps

Cooksnaps

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