Meatballs in Tomato Vegetable Broth

• 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

ground beef, ground pork, bread crumbs, cream, salt, black pepper, italian seasoning, romano cheese, shredded italian four cheese blend, hot sauce, garlic, egg, onion, celery stalks, carrots, garlic, beef broth, chicken broth, tomatos, italian seasoning, black pepper, hot sauce, bok choy, fresh herbs, butter

Taken from cookpad.com/us/recipes/354730-meatballs-in-tomato-vegetable-broth (may not work)