Serves: 5
Total Calories: 818
For the Broth:
Remove the leveling tray from the Sun Oven and place a wire rack on the floor of the cooking chamber before setting it out to preheat.
Combine all the ingredients in a large stock pot. Cover and cook in the Sun Oven 3 to 4 hours. Remove the meat. Strain the broth in a colander lined with cheese cloth. Discard the solids. Let broth cool then skim the fat off.
Salsa Verde:
Place all the ingredients in a food processor and blend to a paste.
This Sun Oven Italian Meat Broth recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
