recipe with garnish in square bowl with spoon and saucer

Mini Buffalo Meatball Soup

Buffalo (or bison) meat is a low-fat alternative to beef. While a bit more coarse in texture, this meat is a bit sweeter than beef. This recipe comes from the Wind River Indian Reservation and uses traditional ingredients of the tribes.
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Course Lunch & Dinner
Servings 6 cups

Ingredients
 

  • 1 pound ground buffalo
  • ½ cup breadcrumbs or crackers
  • 1 teaspoon garlic powder (or 1 Tbsp minced garlic or 1-2 cloves garlic)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon parsley (optional)
  • 1 Tablespoon canola oil
  • 1 medium yellow onion (minced)
  • 2 cups hominy
  • 1 butternut squash (peeled, and diced)
  • 6 to 8 cups buffalo or beef broth (or 2 quarts)
  • ½ teaspoon chives (optional)
  • more salt and pepper to taste

Instructions
 

  • Preheat oven to 350°F.
  • Combine buffalo meat, egg, breadcrumbs, garlic powder, salt, and pepper. Mix together well.
  • Use a teaspoon or small ice cream scoop to scoop a small amount of meat mixture. Roll into a little ball, smaller than a golf ball. Repeat until all meat mixture is used.
  • Place meatballs on a baking sheet coated with nonstick cooking spray. Bake at 350°F for about 30 minutes. Take out of oven and let rest.
  • Turn stove burner on medium heat, 5-6. In a 4 quart soup pan, add oil and onion and cook until onion is transparent and soft.
  • Add squash, hominy, and broth. Cook until squash is fork tender, about 45 minutes.
  • Add meatballs to soup mixture. Add salt and pepper and other spices to taste. Serve hot.

Video

Nutrition Label

Serving: 1 cup
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Mini Buffalo Meatball Soup
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