Recipe: Perfect Meatballs in Tomato Vegetable Broth

Meatballs in Tomato Vegetable Broth. Pour the canned tomatoes, plus almost a canful of hot water into the pan and bring to a simmer. Add the beans and put the onions and meatballs back in. In a comal or cast-iron skillet set to médium-high heat, dry roast the tomato, chiles, garlic, and onion until they have dark spots all over.

In a bowl, whisk cheese with sour cream until smooth. Transfer mixture to a pastry bag, if desired. Serve meatballs with cooking liquid in shallow bowls. You can cook Meatballs in Tomato Vegetable Broth using 29 ingredients and 10 steps. Here is how you cook that.

Ingredients of Meatballs in Tomato Vegetable Broth

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

Heat the olive oil in the same pan you cooked the meatballs in, adding the chives and stirring until fragrant. Then pour the tomato puree into the pan and add the chicken broth, bay leaves, dried chives, salt, and sugar. Season generously with some fresh ground pepper. Mix together and shape into. in broth and tomato sauce.

Meatballs in Tomato Vegetable Broth instructions

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.

Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. Add the meatballs and pasta to the soup. Poach the rest of the meatballs the same way, then discard the poaching water. To serve: Heat the broth in the soup pot until simmering. However, to simply call it meatballs in tomato sauce would be greatly under-representing the uniqueness of this dish.