Easiest Way to Make Perfect Meatballs in Tomato Vegetable Broth

Meatballs in Tomato Vegetable Broth.

You can have Meatballs in Tomato Vegetable Broth using 29 ingredients and 10 steps. Here is how you cook it.

Ingredients of Meatballs in Tomato Vegetable Broth

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

Meatballs in Tomato Vegetable Broth step by step

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.