Classic Broth Fondue & Dipping Foods Recipe

Broth is a lighter alternative to the rich cheese fondues. Select a flavourful vegetable broth base, or substitute chicken or beef broth. If desired, add bouillon mix to boost flavour. Snow peas, shiitake mushrooms and bread are all great for dipping.

5 cups vegetable broth, or chicken or bouillon
3 tbsp sherry
1 tsp soy sauce
2 tbsp cornstarch
1/2 cup water
1/2 tsp parsley, finely chopped
1 bay leaf

Dipping Foods For Broth Fondues
Raw vegetables and mushrooms
Raw boneless, skinless chicken breast, cut into bite-sized pieces
Cooked shelled prawns
Raw pork or veal tenderloin

Cheese-Filled Meatballs
For 18 meatballs use about 1/2 lb. raw ground beef and 1/4 lb. cheese


Step 1: In a heavy pot on stove, heat broth, sherry and soy sauce until simmering. Dissolve the cornstarch in the water. Stir in dissolved cornstarch, parsley and bay leaf.

Step 2: Cover and simmer for 2 minutes. Transfer to fondue pot.

Dipping Foods For Broth Fondues

Step 1: Freeze about 2 hours until firm and icy but still yields to a knife.

Step 2: Cut into papery 1/8″-thick slices. Cut slices down to bite sized pieces, if necessary.

Cheese-Filled Meatballs

Step 1: Cut cheddar or Colby cheese into 1/2″-thick cubes.

Step 2: Season meat with garlic, salt and black pepper.

Step 3: Form tbsp of seasoned ground beef into small thin patties. Place cheese cube in centre of each. Fold meat patty around cheese and roll into a ball. As a novelty, wrap blanched spinach around blanched sea scallops threaded onto skewers.