Elk albondigas soup with mini meatballs

Albondigas Soup with Elk Burger Meatballs
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Use pantry staples to create a flavorful Elk albondigas soup with mini meatballs or cook up meatballs for your favorite spaghetti and meatball dinner.

The Mini Elk Meatball
You can also make these mini meatballs for your favorite spaghetti and meatball dish, a stand-alone appetizer or a meatball sandwich. Any which way you cook them – they’ll taste great!

INGREDIENTS:

  • 1lb or 3/4 lb elk burger
  • 1/4 cup chopped parsley
  • 1/2 cup yellow cornmeal
  • 1/2 cup chopped yellow onion
  • 1 egg
  • 1 clove garlic chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon coriander
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

The Soup
INGREDIENTS:

  • 1 yellow onion chopped
  • 2 celery chopped
  • 2 carrots chopped
  • 1 large shallot diced
  • 32 oz. chicken broth + 14.5 oz chicken broth
  • 14.5 oz water
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon coriander
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/2 cup chopped cilantro
  • 2 tablespoons olive oil

Sides and condiments: shredded cheese, sour cream, green onion, tomatoes or tortillas chips and of course a little heat…some Tobasco!

DIRECTIONS:

Put all meatball ingredients into a bowl and blend together using your hand. Form small 1-2 inch meatballs and place on a separate plate.

Heat a heavy soup pot with olive oil and cook mini elk meatballs thoroughly. You’ll more than likely need to cook the meatballs in a few batches so not to overcrowd. When meat is cooked thoroughly remove and place on a separate plate.

Now for the soup… Add olive oil, garlic, onion and shallot into the same pot you just cooked the elk meatballs in. Slowly braise the onions and garlic adding a little chicken stock at a time until softened. Add celery and carrots and continue braising until all vegetables are softened.

Add chicken stock, water, bay leaf, vinegar, cilantro and spices. Bring to boil and then turn the heat to low and continue cooking for 45 minutes to 1 hour. Add meatballs to soup and warm … Serve immediately and enjoy.

My Opinion… the soup tasted even better the next day!


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