Happy Monday, everyone! This weekend we hosted a farewell gathering up at Sylvan Run for a good friend who is moving to Colorado. What better way to feed 9 adults than with 14 quarts of a hearty soup after a long day of sleigh riding like children? Whenever I'm upstate it seems that my earthy side really comes out in my cooking. This hearty soup was consumed nearly to the last drop amidst a low rumble of oooos, ahhhhhs and OMGs that just made my heart soar. Hope you like it as much as they did!
· 2 lbs venison (or lean beef) chop meat
· 1 tbsp McCormick Grill Mates Roasted Garlic & Herb
· 1 lge egg
· flavored breadcrumbs
· olive oil
· 48 oz beef broth
· 4 cups water
· 20 oz pkg frozen baby lima beans
· 1 lge onion cut up
· Handful of baby carrots
· 2 zucchini cut up to bite size quarters
· 8-10 oz protobello mushrooms rinsed and cut in quarters
· 1 tsp black pepper
· 1/2 tsp oregano
· 1/2 tsp cumin seeds
· 1 cup ditalini
· 1 dry pint cherry tomatoes
· 1 cup chopped fresh spinach
Place chop meat in a large mixing bowl. Mix in the beaten egg and enough breadcrumbs to be able to shape meatballs. Add the roasted garlic & herb seasoning and roll 3/4" meat balls. Brown these in a large skillet or dutch oven with a little olive oil. Once browned on all sides, place the meat in a 7 qt crockpot.
Add the defrosted lima beans, onion, carrots, zucchini and mushrooms. Cover with broth and water and stir in the black pepper, oregano and cumin seed.
Cook on high for 4 1/2 hours. Add chopped spinach, whole cherry tomatoes and ditalini and cook another 30 minutes or until ditalini is soft.
Serve with some hot whole grain farm bread and shaved parmesan for those who like cheese on their soup.
Check out the wonderful creations at these link parties: