Meatballs in Tomato Vegetable Broth Recipe

Name: Meatballs in Tomato Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
MAKE MEATBALLS, Preheat oven to 375.
2
Line a baking sheet with foil.
3
Lightly spray foil with non stick spray
4
Soak the fresh breadcrumbs in the cream
5
Combine all remaining meatball ingredients in a bowl, add soaked bread crumbs and any liquid, if there is any
6
Roll into 1 inch ball and place on prepared pan and bake 15 minutes, they will finish cooking in the soup
7
MAKE SOUP
8
While meatballs are cooking melt butter in a stockpot, add carrots, celery, onions, and garlic., soften , covered on low heat 5 minutes
9
Add all remaining soup ingredients and simmer 15 minutes
10
Add precooked meatballs and simmer on low heat 1 hour, skim out any excess grease from meatballs
11
Add bok choy and herbs during the last 5 minutes
12
Serve hot, garnished with romano cheese

1387

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 lb ground beef, 1 lb ground pork, 1/2 cup fresh bread crumbs, 1/2 cup cream, light or heavy, and more.

Yes, Meatballs in Tomato Vegetable Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatballs in Tomato Vegetable Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions