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.
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