Looking for a healthier alternative to hot oil fondue? You’ve found it! Broth fondue recipes are much lower in fat (and calories) and they’re delicious!
Although not mandatory, you should match your broth to the type of meat or veggie that you will dip into it.
We’ve listed our fondue broth recipes according to their meat, seafood, or veggie category, but don’t let the broth limit what you eat! It’s fine to cook several types of meat and veggies into one pot (for example, you can have a beef broth and cook some shrimp, chicken, beef, and/or veggies in it).
How Broth Fondue Works
Unsure how to find broth fondue recipes that pair nicely with your dips or side dishes? Unsure if your pot is suitable for broth fondue? No problem.
I’ve created a complete event guide that will show you exactly how broth or meat fondue works. Learn more about my Greek-Inspired Beef Broth Fondue Guide here. It includes a complete fondue menu with recipes and drinks that complement each other, along with a tried-and-tested timeline that lists every task you need to take care of to host a perfect broth-fondue dinner for 4 people, and much, much more.
Broth Fondue Equipment
You must use a copper, stainless steel, or cast iron fondue pot for broth-based fondue. The other types of fondue pots are not designed to be used at high temperatures and could present a safety hazard and crack under the high heat.
DO NOT use ceramic or stoneware pots.
Traditional broth fondue pots use an alcohol or gel burner (click on the image at the top of this page for an example) and many electric pots such as the Artesia Electric Fondue Set shown here are also suitable for broth fondue.
You don’t use the white insert when doing meat fondue. Whether it’s broth or oil, you pour the liquid in the metal pot.
More and more people choose electric fondue pots for their versatility and because you don’t have to buy fondue fuel.
How to Prepare Broth Fondue
Broth fondue is normally served with thin slices of meat: beef, pork, lamb, or chicken. You can also have small pieces of seafood or vegetables ready to cook into the broth.
You should have 225 g (1/2 lb) of sliced meat per guest.
Always keep your meat refrigerated until you are ready to eat.
If you’re serving different types of meat, keep them separated to prevent contamination or salmonella.
You should prepare your broth ahead of time (use one of the broth fondue recipes listed in our navigation menu or sub-menu) and heat it up on the stove.
Once the broth is boiling, carefully transfer it into the fondue pot and keep extra broth nearby. Broth evaporates and gets soaked into the food you cook, so you will need to top up your fondue pot after an hour or so.
The fondue pot should be centrally located and easily accessible to all guests. Avoid moving the pot while it is filled with hot broth. Simply wrap a piece of meat around the fondue fork and you are ready to cook it in the hot broth.
Make sure to let the meat and veggies cool off before eating them. You should also enjoy the added flavors of dips to go with these broth fondue recipes.
Healthy Broth Fondue Dinner
Want to make your next fondue meal a little healthier? Try a broth fondue dinner with a side salad and brown rice as side dishes. You can also stick to healthy fondue dips for your guests to limit the calories, salt, and fat content of your meal.
Make sure to have at least three dips to dunk your cooked meat into.
Unsure how to put together a complete broth fondue menu? Don’t know what to serve as appetizers and side dishes? Here’s a complete beef broth fondue dinner menu, which includes all the recipes you’ll need from appetizer all the way to dessert.