Bison Albondigas Soup

Bison Albondigas Soup

Spring in Texas is fun. One day, we have temps in the mid-90s. The next, it’s in the 60s, with lows in the upper 30s. It’s shorts one day, and the next, you’re dragging out a jacket again to keep off the morning chill. I suppose it could be worse – I know many of you received snow yet again this past week.

Ingredients

  • For those days when I have fresh vegetables in the garden already, and yet get a cold and rainy spell, this soup does the trick. It’s fresh and light, thanks to the herbs and green onion, but it’s also warming and filling. It’s a perfect bowl of spring, nourishing and healthy, and great for giving me much-needed energy to work in my garden. It’s also pretty kid-friendly. I mean, who doesn’t like meatballs?
  • Today is another day filled with rain, followed by a couple cooler days. While I’m sure it’ll be overly hot all too soon, I’m going to enjoy the cooler temps with a bowl of soup. Wouldn’t you?
  • [print-link]
  • Bison Albondigas Soup (gluten-free, dairy-free)
  • 1 lb ground bison or lean ground beef
  • 1/3 c raw long-grain rice
  • 1 T chopped fresh mint
  • 1 T chopped green onion
  • 1/4 c chopped fresh flat-leaf parsley
  • 1 egg, beaten
  • 1 t kosher salt
  • 1/4 t black pepper
  • 2 T ghee or olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 1/2 c pureed tomato (can use fresh or canned)
  • 3 c chicken stock (if you follow a gluten-free diet and purchase store-bought, be sure to read labels)
  • 2 c peeled red potatoes, cut into 1-inch dice
  • 1 c carrots, sliced about 1/2-inch thick
  • Salt and pepper to taste
  • 1/2 c fresh cilantro, chopped
Read the whole recipe on Tasty Eats At Home