Meat Broth


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You can store this in the fridge up to 3 days or in freezer up to 3 months.

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Serving Size / Yield

15 servings


  • 2 lbs. meaty beef bones
  • 2 lbs. veal shoulder with bones
  • 2 lbs. turkey parts
  • 2 carrots, trimmed and cut into 4 pieces
  • 2 celery ribs with leaves, cut into 3 pieces
  • 2 med. onions, peeled, but left whole
  • 1 C. chopped canned tomatoes
  • 1 garlic clove
  • 3 sprigs fresh parsley with stems

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In a large stockpot, combine meat, bones and turkey parts. Add 6 qts. water and simmer over medium heat. Watch as the water begins to simmer, then lower heat. Discard foam and fat that comes to the broth surface. Then add remaining ingredients. Cook for 3 hours. Let broth cool, then strain it and store it.

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