Moose burger is the perfect addition to soup! Mini meatballs join veggies for a hearty, warming meal perfect with sourdough.
I love a hearty soup, no matter the season! While most think of soup as a winter food, it is also just fine in summer after a lot of work. Especially once you add bread and a tall glass of lemonade, it's a really satisfying meal.
We also love grilling Moose Burgers in summer, or popping Sweet and Sour Meatballs in the oven. Slow Cooker Moose Roast makes quick work of any tough cuts. Moose are so large you get lots of meals out of them, and this soup will allow you to throw in any bits and pieces that are too small to serve on their own.
Key Ingredients
Moose - Cube up anything you'd call "stew meat" or any bits and pieces you get when trimming off roasts.
Fat - Add beef or pork fat to the super lean moose.
Vegetables - This hearty soup includes potatoes, butternut squash, carrots, and mushrooms. Feel free to throw in anything you like!
Broth - Chicken works just fine here, or beef. We are adding tomatoes so that really amps up the flavour so it doesn't matter what type of broth you add.
How to Make Moose Meatball Soup
***See recipe card below for precise measurements and instructions.***
Step 1: Grind cold cubes of moose with beef fat and combine.
Step 2: Form mini meatballs and place in the fridge until ready to use.
Step 3: Sauté veggies in butter until beginning to soften.
Step 4: Stir in tomatoes and broth.
Step 5: Add mini meatballs to the pot.
Step 6: Simmer, covered, for at least an hour to cook meat and meld flavours.
FAQs
Very carefully! Honestly though I find it's easiest to just use a good vegetable peeler and go to town, getting off the tough outer skin plus any super white portions under it to get to the orange flesh. I've also roasted it first sometimes, just enough to make the skin easy to peel off with your fingers, but not let the squash turn to mush. You can also roast the seeds like pumpkin seeds.
Definitely! If you aren't a wild game household, beef is great here. Try using 2 pounds of beef total since it is fattier than moose alone. I do recommend a recipe like this as a way to introduce your family to new tastes, though. The familiar mini meatballs will have them eating them up before questioning the new flavour.
Photos by Dante from Shire by the Sea
More Wild Game Recipes
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Moose Burger Soup
Ingredients
- 1 ½ pounds moose meat cubed
- ½ pound beef or pork fat
- ½ cup lard/butter for sautéing
- 1 large onion
- 1 tablespoon salt
- 2 cups sliced mushrooms
- 4 large potatoes
- 1 large carrot
- 1 small butternut squash our was pre-cooked for easier slicing
- 4 cups diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 liter chicken broth
- 1 liter water
Instructions
- Cut your venison into small 1-inch cubes when semi-frozen for ease of cutting.
- Keep fat cold and cut into small 1-inch cubes.
- Grind moose and fat together to make a nice marbled hamburger.
- Take about a tablespoon or two of the moose burger meat and roll a quick ball and put on a tray. They don’t need to look pretty. Keep on a tray and refrigerate until ready to add to soup.
- Dice onions and sauté with lard/butter in large dutch oven. Add a few pinches of salt and cook until onions are soft.
- Slice mushrooms, and add to sauté. Repeat with carrot, squash, and potatoes.
- Add tomatoes and spices and stir to combine.
- Add broth and water, then drop in the mini meatballs.
- Stir well, and add a bit more salt and pepper to taste.
- Simmer with lid on for at least an hour.
Notes
- Moose is very lean so you need to addition of fat to the meat. If using beef with a higher fat quantity, simply use 2 pounds total.
- You can make meatballs ahead and store in the freezer, labeled, so you can easily drop in. Defrost overnight to simmer for an hour, or add frozen to the soup but cook longer.
Leave a Reply