| Italian Wedding Soup |
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| 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 |
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12 large leaves of Spinach, chopped |
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| Instructions: |
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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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