Posted on 11 October 2010
The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!
Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt
|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
||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
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
Hooooboy did I knock this one out of the park this week. It’s more of a dessert, or sweet, light lunch meal, but I could not resist giving this recipe from ChocolateandZucchini.com a go. The only big non-local item used here was the butter – pretty necessary to get the crust just right. I used honey chevre for the ‘sauce’ underneath the squash which gave it this sweet flavor without being too sweet. Left out the mint since I’m just not a fan of mint when it’s not in gum or toothpaste, and it was perfectly fine without it.
Yellow Squash Tarte:
Flour – Mill at Anselma. Whole Wheat Pastry Flour
Yogurt – Shellbark Hollow Farm. Goat’s milk yogurt
Cheese – Shellbark Hollow Farm. Honey Chevre!
Squash – Smith’s Produce. Generic yellow squash
Non-local – Butter, Sesame Seeds, salt