This hearty meatball soup was made with soil venison , home - made venison fund , and freshly foragedCauliflower Mushrooms(Sparassis ) . If you are n’t fortunate enough to have all of these ingredients on helping hand , you may make this soup using the substitutions listed in the directions . Even with a few alternate component , this will still be a peachy soup . However , the prize ingredient in this dish is the cauliflower mushroom .
Freshly foraged Cauliflower Mushrooms , Sparassis , are in an elaborate way form , beautiful , and absolutely pleasant-tasting . They have a alone alimentary paste like texture that makes them an idealistic soup ingredient . The especial structure and insidious umami flavors ofSparassismake them unlike any other mushroom . The recommended backup I ’ve listed for them is actually egg noodles .
The meatballs in this soup are made by combine venison with smoky bacon , and they are treats on their own . If you are pulling venison from your deep freezer and hamburger is box in 1 lb packages , go onwards and double the quantities of the meatball ingredients and make excess . Just be sure to exhaustively prepare the extra if they will not be fetch up in the soup . They make great collation , meatball sandwich , or lunch box fillers .
The broth is infused with the rich flavor of the meatballs and it has just the right amount of acid from love apple . You will want to have plenteousness of overnice crusty bread to soak up all the lusciousness . This make a solid and filling soup . I will be making this again once it is cold outside . I might not be able to vivify it with Cauliflower Mushroom as an ingredient in the dead of winter , but I will decidedly be add together this meatball soup to our winter rotation and I ’m trusted it will still be great with whatever wild fungus and/or bean we have on manus .
Ingredients
Makes 6 servings
Meatball component
Directions
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