Moose Stew with Dumplings
Equipment
- 9 quart ceramic soup pot
Ingredients
- 2 lbs 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
Instructions
- 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!
Notes
My favorite soup pot: Le Creuset 9 quart ceramic