Moose Burger Soup
Moose burger is the perfect addition to soup! Mini meatballs join veggies for a hearty, warming meal perfect with sourdough.
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.
Nutrition
Calories: 493kcalCarbohydrates: 31gProtein: 20gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 82mgSodium: 1215mgPotassium: 1177mgFiber: 5gSugar: 6gVitamin A: 9399IUVitamin C: 43mgCalcium: 101mgIron: 4mg
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