Italian Meatballs with Rice & Broth

Italian Meatballs with Rice & Broth


  • 2.5 tbs Broth of Life Vegetable Stock powder with 1 litre boiling water
  • 2 tbs Broth of Life dehydrated bone broth with 750ml boiling water
  • 2 tablespoons of Broth of Life Dehydrated Bone Broth
  • 2/3 cup arborio rice
  • 500g beef mince
  • 1 garlic clove, crushed
  • 3/4 cup finely grated parmesan
  • 1 cup fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 1/3 cup finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon lemon juice
  • 4 stalks silverbeet, stalks and leaves thinly sliced
  • 1 cup frozen peas


  1. Cut the lemon into wedges
  2. Put the stock and bone broth in a large saucepan. Bring to the boil and add the rice. Reduce heat to medium-high and cook for 10 minutes.
  3. Combine mince, garlic, 1/2 cup parmesan, breadcrumbs, eggs and parsley in a bowl and season with salt and pepper. Roll your mixture into balls around a tablespoon size.
  4. Gently add the meatballs to the stock mixture, we used a ladle to do so. Cook for 10 minutes or until the rice is nice and tender and meatballs are cooked throughout. 
  5. Put in the lemon juice, silverbeet and peas & stir into the mixture. Cook for a further 1 to 2 minutes or until just tender.
  6. Distribute amongst 4 serving bowls.
  7. Top with remaining parmesan & serve with lemon wedges.




Broth of Life Bone Broth

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