Deer season may be over, but chances are— if you’re a hunter— that deer meat is still filling up your freezer when it should be filling up your tummy! There’s only so many venison burgers a person can eat in a lifetime, so if you’re looking for some innovative ideas to utilize that venison, then I have a yummy answer for you: French onion venison meatball soup! Cooking these breadcrumb-free venison meatballs in the crockpot while submerged in a flavorful French onion soup causes these meatballs to come out amazingly tender and deliciously flavorful. All with zero guilt since everything is 100% clean. Enjoy guys!
French Onion Venison Meatball Soup Serves 4 1 lb ground venison (ground turkey would work as well) 1-2 egg whites 1/4 cup grated zucchini, patted dry 1/4 cup grated yellow squash, patted dry 2 tablespoons parsley 3 garlic cloves, chopped 2 large onions, sliced thinly 4 cups beef stock (bone broth will work as well!) 1 tablespoon balsamic vinegar 1 teaspoon thyme 2 bay leaves salt and pepper to taste optional: 1 tablespoon tapioca starch as thickener
To start, grate the zucchini and yellow squash in a food processor. Pat the grated zucchini and yellow squash dry with a paper towel to remove any excess water. Next, in a large bowl combine the venison, grated zucchini, grated yellow squash, parsley, and 2 of the chopped garlic cloves. Finish by adding in 1-2 egg whites (enough so that the mixture holds together well but not so much that the mixture becomes mushy). Combine well, and form into 3/4-1 inch meatballs. Arrange the meatballs at the bottom of a 6 quart crockpot.
Next, cover with the sliced onions, thyme, bay leaves, remaining chopped garlic clove, balsamic vinegar, and salt/pepper to taste. Lastly, cover with 4 cups of beef broth so that the meatballs are covered. Important: do not stir right away! Cook while covered on low for 4-6 hours (after the first 2 hours you can stir without worrying about breaking apart the meatballs). If you’d like a thicker soup, stir in 1 tablespoon of tapioca starch for the final 2 hours of cooking. Be sure to remove the bay leaves before serving. This will be great to enjoy on a cold snowed-in winter’s day!