Living in Maine we eat soups year round and this Bison Meatball Soup is by far one of the best soups I’ve made yet. It’s rich broth with all those wonderful spices brings your senses alive on your first bite and will keep them going to that last drop. My husband says “it’s lick the bowl clean kind of good” and That means a lot coming from him because he’s not a big soup lover like I am.
While I was making it, my daughter popped over for a few minutes and I gave her bowl to try so I could get her opinion. I didn’t tell her what was in it, but that she just needed to eat it. And of course (patting myself on the back), she loved it as well. After she raved about it I told her it was made with bison and it’s now my favorite soup called Bison Meatball Soup. She really couldn’t believe that bison, fresh veggies and some seasonings could make a really delicious soup.
This Bison Meatball Soup is a healthy way to fuel up your family. It's lick the bowl clean kind of good!
- 1 lb. – Ground Bison
- 1 – Egg – beaten
- 1 can – Green Chili’s – drained
- 1/3 cup – Basmati Rice – uncooked
- ¼ tsp – Ground Cumin
- 1 tsp – Oregano
- ½ tsp – Sea Salt
- 1 tsp – Ground Black Pepper
- 2 TBSP. – Coconut Oil
- 2 cloves – Garlic – minced
- 1 med – Zucchini – chopped bite size pieces
- 1 med – Yellow Squash – chopped bite size pieces
- 1 med – Red Onion – chopped bite size pieces
- 1 small bag – Frozen Green Beans
- 1 - 48 oz. carton – Chicken Stock*
- 2 can – Diced Tomatoes – Italian flavored
- 1 TBSP. – Cilantro – I use the ones you get in the tube.
- 1 tsp – Salt and Pepper or to taste
- In a large bowl combine: bison, egg, green chilies, uncooked rice, cumin, oregano, seal salt, and pepper. Mix with hands (the best tools) just until mixture is combined. Roll mixture into meatballs (I was able to get 24 small meatballs), place on a platter and set in the refrigerator for 10 minutes.
- While meatballs are hanging out in the refrigerator, chop veggies and get them ready to sauté.
- Remove meatballs from refrigerator and fry them in the coconut oil 4 minutes on each side. I did this in two batches. Remove and drain on paper towel. Set aside until needed.
- Sautee the veggies in the same pan you cooked the meatballs in for 6 minutes.
- Add veggies to a large stock pot, heat to medium and add can tomatoes, and chicken stock. Bring to a boil. Once mixture is boiling add the browned meatballs and reduce to simmer for 40 minutes. Add cilantro, and salt and pepper to taste in the last 2 minutes of cooking time and serve.
*I personally love using Rachel Ray’s Chicken Stock. I think it’s the best tasting next to homemade.
I told her I was inspired by a fellow food blogger, April Anderson over at Girl Gone Gourmet, and that I came across her authentic Albondigas Soup that she had posted on eHow. I didn’t have some of the ingredients on hand nor could I find some readily available in our small town so all I did was change up some of the ingredients to fit what I had on hand in the cupboard. The only thing I picked up from the store was the bison. We’re lucky enough here to have a few bison farms in the area so we are able to get fresh ground just about all year long. I didn’t want to use the traditional ground burger so I opted for bison instead.
This Bison Meatball Soup is a healthy delicious way to tantalize your taste buds and get your body moving. Each bite is as good as the first bite. If you want to serve a meal that will have them coming back for seconds and thirds, then this Bison Meatball Soup is just what you’re looking for. As my husband said “it’s lick the bowl kind of good”.
From my kitchen to yours,
Want another hearty soup? Try my Mom’s Chicken Soup Comfort Food for The Soul.