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One Local Summer – Week 22

Italian Wedding Soup

Ingredients – Meatballs Ingredients – Soup
1 lb ground bison 10 cups Chicken Broth (from 2lbs chicken, boiled)
2 cloves garlic, minced 2 Small Red Onions, Diced
1 egg 2 Carrots, sliced
1 slice Italian Bread, crumbled 8 Small Potatoes, cubed
Cilantro, Sage, Basil to taste 1 tsp Salt
12 large leaves of Spinach, chopped

Instructions:
  • Preheat oven to 350F.  Break egg into bowl, add bison, garlic, crumbled bread, and spices, mix together well with hands.
  • Roll into 1″ round meatballs, place on greased cookie tray and bake in oven for 20 minutes.
  • Heat broth on medium-high in large stock pot.
  • add onions, carrots, potatoes, and salt and simmer while meatballs are cooking.
  • Add meatballs to pot and simmer for 15 minutes.
  • Add spinach and simmer until wilted.
  • Top with your favorite grated cheese and enjoy!
  • Makes approximately 14 1-cup servings
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