Moose Stew with Dumplings

This post may contain affiliate links. See my full disclosure HERE.

Jump to Recipe

simple meatball soup recipe

In Maine, once in a while, you may be lucky enough to score some moose meat from a friend or neighbor. When it does happen to show up at my door, I start planning and sketching out a special recipe to really celebrate it and let it shine. This moose stew recipe with dumplings is a special one. A complex broth deep in flavor, tasty meatballs, hearty vegetables, herbs, beer and an extra-special secret ingredient: pomegranate molasses(thanks for the tip, Mom).

A special thanks to Evan, for the hard work to procure this meat and the thoughtful gifting.

Enjoy this moose stew with dumplings recipe.

Moose Stew Ingredients

Meatballs:

• 1 lb ground meat (2 packages, 16 oz)
• 1/2 medium white onion
• 3 cloves of garlic
• 1 tablespoon Worcestershire sauce
• 3/4 cup panko bread crumbs (for gluten-free use panko with rice flour)
• 1 cup grated parmesan cheese (for dairy-free use Violife)
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 egg

Soup base:

• 5 carrots
• 1/2 head of celery
• 3 medium potatoes
• 3 large poblano peppers
• 2 cups frozen peas
• 1 tablespoon Mexican oregano
• 1 tablespoon pomegranate molasses
• 2 heaping tablespoons vegetable bouillon from Better Than Bouillon, with 10 cups of water or homemade stock with tablespoon of salt
• 2 cups beer (on the lighter side)
• 1 teaspoon cracked black pepper

Dumplings:

• 2 cups all purpose flour (for gluten-free Red Bobs Mill 1:1 ratio baking mix)
• 4 tablespoons confectionary sugar
• 4 teaspoons baking powder
• 2 teaspoons salt
• 4 tablespoons melted butter
• 1 cup milk (I used 1/2 cup Nut Pod creamer, 1/2 cup water for dairy-free)
• Handful chopped parsley

Directions:

Make the meatballs: Chop 1/2 white onion and mince the garlic. This is the best garlic crusher in the world. On medium heat, heat your oil and sauté the onions until becoming translucent, at that point, add the garlic and cook until garlic is fragrant. Make sure not to brown the garlic.

To a large mixing bowl, add all of the meatball ingredients: ground meat, sautéed onions and garlic, bread crumbs, grated parmesan cheese, egg, Worcestershire sauce, salt, pepper and mix until thoroughly combined. Shape into balls to your desired size(I kept mine small). I seared the meatballs and cooked them through on the stove top but you can place them under the broiler for browning and then bake them on the middle rack for 15-20 minutes, depending on the size. Place aside when cooked.

Using a large soup pot, add the chopped shallots and cook until translucent, then add the minced garlic and sauté until fragrant but not browned.

Chop all of the vegetables into large bite sized pieces: carrots, celery, potato and poblano pepper. Add the vegetables to the soup pot.

To the soup pot, add the bouillon and water (or homemade broth), Mexican oregano, pomegranate molasses, beer and cracked black pepper.

Place the lid over the soup pot and bring to a rapid simmer, cook for 20 minutes.

While the soup is cooking, make the dumpling dough: Add all the ingredients to a mixing bowl and mix together. Using a spoon to drop the dough into simmering water or directly into the soup and cook for 5 minutes.

Just before the soup is done add the frozen peas so that they just thaw and can maintain their bright green vibrant color.

Add the meatballs to the soup, garnish with a little extra chopped parsley and cracked black pepper and enjoy!

My favorite soup pot: Le Creuset 9 quart ceramic

@mole.in.the.wall

MOOSE MEATBALL STEW with dumplings

♬ Art Clone – Jtwig

Cooking Tips:

1. Moose Meatballs: Ensure the moose meat is well-seasoned for maximum flavor. You can mix in a combination of Worcestershire sauce, garlic, onions and generously seasoned with salt and pepper for an extra kick.
2. Dumpling Perfection: When making the dumplings, make sure the dough is not too sticky. Adjust the flour quantity as needed for a smooth and workable consistency.
3. Simmering Magic: Allow the stew to simmer on low heat to let the flavors meld together. This will result in a rich and savory broth.

Ingredient Alternatives:

1. Moose Meat: If moose is not available, you can substitute with venison or beef for a delicious alternative.
2. Herb Variation: Experiment with different herbs for the dumplings. Thyme, rosemary, or sage can add a unique twist to the dish.
3. Vegetarian Option: For a vegetarian version, replace the meatballs with hearty vegetables like mushrooms or lentils.

Presentation Tips:

1. Garnish Galore: Sprinkle fresh parsley or chives on top just before serving for a burst of color and added freshness.
2. Serve in Style: Consider serving the stew in individual bowls with a dumpling on top for an eye-catching presentation.

Storage and Reheating:

1. Refrigeration: Store any leftover stew in airtight containers in the refrigerator for up to three days.
2. Freezing: This stew freezes well. Divide it into portions and freeze for a quick and hearty meal on busy days.
3. Reheating: Reheat the stew on the stovetop over low heat to maintain the flavors and texture of the dumplings.

Customization Ideas:

1. Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for those who enjoy a bit of heat.
2. Root Vegetables: Experiment with different root vegetables like parsnips or turnips to add depth to the stew.
3. Cheese Lover’s Twist: Sprinkle some grated Parmesan or shredded cheddar on top of each serving for a cheesy indulgence.

If you love this recipe also be sure to try: caldo de pollo, New Mexico red chile and smoky vegetable quinoa.

Let me know how you liked this moose stew with dumplings recipe in the comments below!