SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...
 

Servings: (8 to 10)

Prep: 20 Mins.

Slow-Cooker: 4 Hrs. Total (2 Hrs. on High  +2 Hrs. on Low)

INGREDIENTS (I used all organic vegetables, and Martie's Organic Magic Mexican Seasoning)

Meatballs (can be made ahead of time and stored in freezer or refrigerator):

1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup homemade seasoned breadcrumbs

1 garlic clove, finely minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

½ teaspoon Martie’s Magic Mexican Seasoning

Stoup:

4 medium red potatoes, scrubbed and cut into 1” cubes

2 carrots, scrubbed and chopped into ½” slices

3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces

--(tender white and light green parts only)

2 ribs celery, chopped into ½” slices

¼ cup whole sweet peas, strings removed, and cut in half

1 small zucchini, cut into ½” slices

1 celery root, peeled, and cut into 1” cubes

1 (14.5 oz. can) diced tomatoes, undrained

1 (7 oz. can) tomato sauce

3 cups low-sodium beef broth

2 tablespoons dried minced onion

1 tablespoon worcestershire sauce

2 tablespoons white wine vinegar

1-1/2 teaspoons Martie’s Magic Mexican Seasoning

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

Preheat the oven to 350.  Line a baking sheet with foil, and spray with olive oil, and set aside.

In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.

 

Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed.  When the meatballs are par-baked, add them to the slow-cooker.  In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.  

Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender. 

To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!