Cabbage Leek Soup with Antelope Meatballs (Recipe)

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Enhance the flavor of antelope using spices that complement the meat. Antelope meatballs are mixed together with a little sage and a pinch of nutmeg. When the flavors blend with a creamy vegetable soup, you may just find yourself having seconds.

Top off your bowl of soup with a few fried leeks and serve with crackers or sourdough bread.

You can substitute elk or venison in place of antelope. Another suggestion would be elk sausage or venison sausage.

Meatball Ingredients:

• 1/2 pound of ground antelope
• 1/2 pound of mild Italian sausage
• 1/3 cup breadcrumbs
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground sage
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil

Soup Ingredients:

2 tablespoons butter

1 cup carrots (diced)

2 leeks (diced)

1 Napa cabbage (sliced)

4 – 14.5-ounce cans chicken broth

1/2 cup heavy whipping cream

pinch of nutmeg

salt and pepper to taste

For cooking instructions for this recipe, please visit: http://www.nevadafoodies.com/cabbage-leek-soup-with-antelope-meatballs/

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