Recipe Meatballs in Tomato Vegetable Broth

Ingredients :

• MEATBALLS
• 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
• SOUP AND BROTH
• 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
• GARNISH
• fresh grated romano cheese

Method :

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

Recipe Meatballs in Tomato Vegetable Broth 2015-12-01T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster