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From time to time, we like to highlight a recipe sent in by one of our customers. This is one of those times. This bison Italian wedding soup recipe makes use of our premium bison ground meat and bison marrow bones to make a highly seasoned soup that is to die for! Thank you, Pam, for sharing this hearty recipe with us.
10 Servings
2 Quarts of Beef Broth
1 Onion
4 Bay Leaves
1 Lb Ground Bison
2 to 3 TBS of Breadcrumbs (I like them to be bit firmer so I use 3 TBS)
1 Egg
2 TBS Parmesan or other dry sharp cheese (I like Aged Smoke Gouda)
2 TBS of Italian Herbs (If you are using fresh – use a 3 TBS breadcrumbs)
1 Tsp of Garlic
Note: I sometimes change the spices to be Moroccan and leave out the cheese.
Great Make ahead option ---- Double up
Broth and Meatballs
1 Lb Carrots
1 Onion
1 Stalk of Celery
1 LB Fresh Kale or Spinach
1 ½ Cup Pearl Couscous
1 TBS Butter
This is a great make ahead and put in the freezer dish.
Bake the Bones at 350 Degrees for ½ hour
Drain off the fat
Put the listed ingredients in Pressure Cooker for ½ hour on high
Remove Bones and allow broth to cool (The Dogs get the bones once they have cooled)
Note: I most often make this in advance – Broth freezes well if you want to double up and have some to spare.
Combine ingredients
Let rest in the refrigerator for ½ hour – This makes the mixture a little easier to roll
Roll into small meatballs – we like them to be about ½ inch in diameter – but you make them bigger if you so desire.
Bake at 350 Degrees for 15 minutes (If they are larger you need to adjust the time- goal is for them to be brown)
Note: The meatballs are going to seem very dry – that is on purpose, as you want them to soak up the broth. If you are making these ahead and freezing – you can use the meatballs in spaghetti or in a meatball sandwich
Cook and Drain the Couscous
In the pot that you’re going to cook the soup in (I use my Pressure Cooker – almost all Insta Pots or other types of slow cookers have a high heat or sauté function that can be used to for this step), melt 1 TBS of butter and sauté the carrots and celery until they are becoming slightly soft (blanched).
Combine the Broth, Meatballs and Couscous in pot with the vegetables.
Simmer for ½ hour
Cook Spinach
Add Spinach to the Pot
If you’ve never cooked a bison steak before, you’re in for something special. Bison has a clean, slightly sweet richness that stands apart from beef—deeper in flavor, leaner in fat, and remarkably tender when treated right. The problem? Most people cook it exactly like beef and end up with a dry, overcooked disappointment.
This recipe fixes that. We’re using a cast-iron sear with a butter-baste finish—a method that builds an incredible crust while keeping the interior rosy and juicy. It’s simple, fast, and absolutely foolproof once you understand the one rule that matters most: bison cooks roughly one-third faster than beef.
There's nothing quite like a perfectly cooked, thick-cut bison ribeye, seared to a beautiful crust on the outside and juicy and tender within. And while it might seem intimidating, achieving steakhouse-quality results at home is entirely possible with the right tools and technique. Today, we're focusing on the humble yet mighty cast iron skillet.
Celebrate July 4th with bison! From juicy burgers to tender ribs, try these lean, flavorful recipes to elevate your barbecue game. Perfect for health-conscious grillers.
