• 5 Red Potatoes
  • 3 Celery Stalks
  • 1 lbs. Carrots
  • 2 Yellow Onions
  • 1 Bunch Parsley
  • 5 Beef Bullion Cubes
  • 2 lbs. Ground Venison
  • 3 Eggs
  • 3/4 Cup Breadcrumbs
  • Assorted Spices: Garlic, Oregano, Basil, Salt, Pepper, Cumin, etc., to taste
  • Olive Oil

  1. Chop up the Potatoes, Celery, Carrots, Onion and Parsley.
  2. Add to a large pot and cover with water.
  3. Add the Beef Bullion and boil.
  4. In a large bowl add Ground Venison, Eggs. Breadcrumbs, and Spices to taste.
  5. Mix well and roll into small meatballs, about 1 inch round.
  6. Heat Olive Oil in a pan and fry meatball until they are brown on all sides and well done.
  7. When meatballs are done add to soup pot and continue to boil until the vegetables are tender.
  8. Sprinkle some Parmesan Cheese or your favorite Croutons on top of soup for extra flavor.
  9. If you prefer a thicker soup, you can add 2Tbs. Corn Starch to some cold water and add to the broth.
  10. If you prefer a tomato based soup, add some Tomato Paste, to taste to the broth.
  11. I make a huge pot and freeze it so I can have it whenever I need to warm up after a cold day of hunting.

This recipe contributed by forum member Joel the Signman. To add a recipe of your own please visit our hunting recipes forum.