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3 meatballs in broth with a roll

My Mothers Meatballs in Broth


Units Scale
  • 3 pounds of ground beef
  • 3 pounds of breakfast sausage, mild or hot
  • 4 tablespoons of table salt
  • 3 tablespoons pepper
  • 1 tablespoon granulated garlic


Fill a large stock pot half way with water. Sit aside on the counter.

In a large bowl, place ground beef, and breakfast sausage. Add salt, pepper and garlic.

Using your hands, mix the mixture together. You do not want to over mix, so use turning motions to bring the meat up and over the spices. You are looking for both meats to combine.

At this point, wash your hands, and grab a large ice cream scoop. If you do not have an ice cream scoop, you can just eye-ball the size of the meatballs you are forming. You will want to make a larger meatball, as they will shrink down. Make them a little large than a golf ball, but not as large as a tennis ball! Hah!

As you roll the balls, place them in the water. The water keeps them from sticking together!

Once all the meatballs are in the water, top them off with more, but leave at least 2-3 inches at the top, so you avoid them boiling over as you cook them. Bring water to boil over a medium high heat. Once they start to boil, reduce to a simmer. Simmer for at least 1 hour. Meatballs may cook longer if you want to develop flavor.

Remove from stove, and cool. If it is in the winter months, take outside and allow to chill with lid on before you put them in the refrigerator. This is how we did it growing up, and now!

Next morning, skim off the fat. This is the hard white part. The broth will still be a bit like jelly, and that is okay. Warm up meatballs over a low to medium heat. While meatballs are heating up, warm up or bake fresh rolls.

Serve meatballs in broth with a spoon, and pass rolls separately to dunk into the broth.