The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100°C for 3-35 minutes； secondary heating of the base material, which has undergone primary heating, in water at 80-140°C for 20-190 minutes； and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130°C for 10-60 minutes.
