Melt the fat in a stock pot over medium heat and add the onion, celery, and carrots and saute until the
onion is translucent.
While the onion is cooking, place the meat in a bowl and season with Italian seasoning and a few
pinches of salt and pepper. Mix the seasoning into the meat with your hands until well combined and
roll into 1 inch balls and set aside.
Add the broth and tomato paste to the pot and stir until dissolved.
Add the meatballs to the pot, about ½ inch apart. Cover the pot and let simmer on medium to low for
30 minutes or until the meat is fork tender.
Add the green beans and broccoli and cook, uncovered, until tender.