Kate Heyhoe

Kate's Global Kitchen

Meatballs Simmered in Broth

by Kate Heyhoe
Makes about 30 meatballs


Simmering the meatballs in broth, rather than browning them, keeps them moist and tender. This recipe makes a lot of meatballs. If desired, reserve half the meatballs for spaghetti and meatballs, along with a few spoonfuls of the broth. Set the rest of the meatballs aside while you make Chicken-Vegetable Soup with Meatballs using the remaining broth in the pot.


4 Italian sausages (sweet or hot), about 3/4 pound
1 pound extra lean ground beef
3 large eggs
1/2 medium onion, finely chopped
1/3 cup grated cheese, preferably Romano (or Parmesan)
1/2 cup seasoned dry breadcrumbs
3 (14.5 ounce) cans low-salt chicken broth,
   or about 5-1/2 cups homemade chicken broth


Remove the sausages from their casings. Mix together the sausages, beef, eggs, onion, cheese and breadcrumbs until thoroughly combined. Shape into meatballs, 1-1/2 to 2 inches in diameter.

Bring the broth to a boil in a large saucepan or pot. Carefully add the meatballs (if the broth doesn't quite cover the meatballs, it's okay). Cover and reduce heat so that the meatballs gently simmer in the broth. Cook just until the meatballs are barely pink in the center (about 5 minutes). Turn off the heat and let rest, covered, 5 minutes.

Remove the meatballs with a slotted spoon. Serve hot or refrigerate with a bit of the broth until ready to use.


Kate's Global Kitchen

Italian Meatballs, My Way

Kate's Meatballs Simmered in Broth
Chicken-Vegetable Soup with Meatballs


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.


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This page created September 2000